29 Nov 2022 Vegan

Omega-3 crackers recipe

I call these crackers “omega-3 crackers” because they are made from flax seed and chia seed. These seeds are both an excellent source of omega-3 fatty acid, namely alpha-linolenic acid (ALA).

These crackers are delicious with pretty much any topping. Humus, mashed avocado, nut butter, you name it.

You might want to experiment with herbs or other flavour components. Think about ground Provencal herbs, ground garlic, ground chili…

These omega-3 crackers have a fairly long shelf life – about 4 weeks. Simply wrap them in baking paper and store in your bread bin.

Serves: 20-24 crackers
Nutrition: 46 kcal 3.5 g fat 2.8 g carbs 0.3 g protein 2.5 g fibre
  • Ingredients
  • 1 measuring cup flax seeds (175 g)
  • 2 tablespoons chia seeds
  • 2 tablespoons black or white sesame seeds
  • Salt, pepper and herbs to taste



Preheat the oven to 180 degrees Celsius.


Mix the dry ingredients together. Pour water on them and stir well.


Let stand until the water is completely absorbed (about 30 minutes).


Spread the flaxseed mass onto the bottom of a rectangular baking tray lined with baking paper. Make the surface smooth and not thicker than 0.3 cm. Cut rectangles the size of the crackers with a knife (this is more difficult when the crackers are baked as they will crumble under the knife).


Bake in a preheated oven for an hour. By the way, if you have a food dehydrator, you can make these omega-3 crackers in it too. Turn on the dehydrator at 54 degrees Celsius and let the crackers dehydrate for about 8 hours. Do use baking paper on top of your dehydrating trays to prevent the crackers from sticking to them.


Let the crackers cool completely. Carefully run a knife along the cut lines and separate the crackers from each other.