Flaxseed crackers are super easy to make and you don’t need to have a dehydrator. You can make a whole range of different flavoured crackers. Here is a lovely savoury version with tomato and pepper.

Red Pepper Flaxseed Crackers



Makes around 16 crackers

Can be kept in an airtight container for 1-2 weeks

Preparation time: 15 minutes

Cooking time: 45-50minutes (or dehydrate overnight)


What’s Good About It?

These are brilliant high protein, high fibre crackers which are naturally gluten free. Flavour with other spices or herbs if wished. A little nutritional yeast flakes makes a brilliant addition


  1. Simply place all the ingredients into a food processor and blend to form a stiff paste.
  2. Use enough water to create a thick spreadable dough.
  3. Spread the batter on to a Teflon non-stick sheet placed on a baking tray. You may need to use wet hands to spread it out.
  4. The batter should be about 1/2cm thick.
  5. Shape into a square or rectangle. Score lines into the batter to make individual crackers
  6. If you have a dehydrator dehydrate for 5-6 hours then flip over. Dry for a further 3-4 hours.
  7. Alternatively place in a warm oven around 150C and bake for 30-45 minutes until crisp. Ideally flip it over if possible during cooking.
  8. Allow to cool then break into crackers and store in an airtight container.

Did You Know?

Flaxseeds are loaded with fibre, omega 3 fats and protein. Flax seeds contain a group of nutrients called lignans, which have powerful antioxidant properties and have phytooestrogenic properties.


250g whole flaxseed

1 red pepper

1 tomato

2 sundried tomatoes

1/2 tsp smoked paprika

1/2 tsp garlic salt

3-4tbsp lemon juice

175ml-190ml water