Ingredients
- 1 cup flax seeds (whole, ground, or a mix — whole gives more crunch, ground gives a smoother cracker)
- ½ cup water
- 1 clove garlic, finely grated or minced
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 sprig fresh thyme, leaves stripped (about ½ teaspoon)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
Make the mixture:
- Preheat the oven to 350°F. In a food processor, combine the flax seeds, garlic, nutritional yeast, paprika, thyme leaves, salt, and pepper. Pulse 8-10 times until the mixture is coarsely ground — you still want visible flax seeds for texture, not a fine powder. Add the water and pulse until a thick, sticky paste forms. It should hold together when pressed between your fingers. If it feels dry, add water 1 tablespoon at a time.
Spread and score:
- Line a baking sheet with parchment paper. Dump the flax mixture onto the center of the parchment and place another sheet of parchment on top. Use a rolling pin to roll the mixture out as thin and evenly as possible — you are aiming for about ⅛-inch thick, almost translucent at the edges. Remove the top parchment. Use a knife or pizza cutter to score the dough into squares or rectangles — they will snap apart easily once baked.
Bake low and slow:
- Bake for 25-30 minutes, then carefully flip the entire sheet of crackers using the parchment to help. Bake for another 15-20 minutes, until the crackers are deeply golden, dry to the touch, and feel rigid when you tap them. They should smell toasty and nutty, with no soft spots in the center. If some edges are browning faster, rotate the pan. Let them cool completely on the baking sheet — they will crisp up even more as they cool. Snap apart along the score lines.