When we try to quit processed foods, the first craving is always for “something crunchy”. These crackers are not only crunchy, though: they are pure healthy fats, protein, and fibre. Get your guilty(less) crunchy treat, feel really sated, and enjoy some free Omega 3 in the process!

I know making crackers from scratch sounds like insanity, but this is quicker than going to the store to buy some crackers. Once they’re baked, they will keep surprisingly well in an airtight container for 3-4 days, making them a great store-bought snack alternative to eat on the go or to serve as your gluten-free, vegan, keto, low-carb alternative to wheat crackers. What is not to love?

1 cup flax seeds

1 tbsp olive oil

½ tsp salt

black pepper to taste

⅓ cup of water (approximately, adjust as needed)

Optional flavouring (¼ to ½ tsp, to taste):

• Garlic powder
• Chilli powder
• Dry herbs
• Spices
• Other seeds

1. Preheat the oven 180º

2. Blend flax seeds to a coarse flour 

3. Mix all ingredients in a bowl and mix until a homogenous dough is formed (add more water if needed)

4. Roll your dough between two pieces of parchment paper into a 3 mm thick layer (if you want perfect corners, you can lift the top sheet, fold the edges, and roll a bit more)

5. Cut your crackers into the desired size and bake them in the bottom sheet of paper for 20-25 minutes, until the crackers are starting to brown

6. Let them cool and serve!

Since the blender was already dirty and I had to wait 25 whole minutes for my crackers…

Bonus: bean “hummus”

1 cup of cooked white beans

¼ cup tahini

¼ cup lemon

½ tsp cumin seeds

1 clove of garlic

Salt and pepper

1 tbsp olive oil

1-2 tbsp of water (if needed)

Blend all ingredients together until creamy. Sprinkle some pepper, paprika, and a drizzle of olive oil to serve. Happy crunchy snacking!