Green Olives Flax Seed Crackers

Whether you are vegan, paleo, keto, low-carber or simply eating good healthy, wholesome food, you’re gonna absolutely love those Green Olives Flax Seed Crackers. They are nice and crunchy and so crazy yummy, you can totally enjoy them on their own as a quick little snack.

If like me you love to snack on crackers — I used to keep all kinds of different boxes in the pantry and pop them like potato chips  — then you absolutely must give those flax seed crackers a try.

Besides being crazy good for you and super tasty, the beauty of them lies in the fact that they will suit just about any diet or lifestyle! Indeed, these babies are vegan, paleo and keto friendly, which means they are low in carbs and free of dairy, eggs, gluten or grains. And unlike most boxed crackers, they are actually filled with all kinds of wholesome, healthy, good for you ingredients.   

Now they might be a tad tricky to make, but still stupid easy… and while they do need to be in the oven for a rather long time, your actual active working time is fairly minimal. 

Once you’ve tried them, I’m pretty sure that you’ll be wanting to make them over and over again, and make sure you never run out…

First, preheat your oven to 350°F. Next, put all the ingredients — except the water — in the bowl of your food processor.

You will need: 

• 3/4 cup flax seeds
• 3/4 cup pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup slivered almonds
• 1/2 cup sliced green olives
• 4 tbsp ground chia seeds
• 3 tbsp extra-virgin olive oil
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper

Now pulse a few times just to break down the ingredients a little bit. You don’t want to be turning all this into a paste. When all is said and done, you want your crackers to have a whole lot of crunch! 

Transfer everything to a large mixing bowl and add 1-1/2 cup of boiling water.

Mix well with a large spoon or rubber spatula, until a soft, wet dough forms. Let that dough rest for 5 minutes, or until all of the water has been soaked up. 

Now transfer the dough onto a 13″ x 18″ baking sheet that’s been lined with parchment paper, of better yet a silicon mat. Now you’re gonna want to flatten / spread that dough into a thin, even layer, all the way to the edge of the pan.

I find that the easiest way to get this done is by covering the dough with a large piece of parchment paper and then use a smaller baking sheet to flatten it down…

 Next, I spread that dough all the way to the edge with an evenly shaped drinking glass. If you happen to own a small rolling pin, this would also work very well. 

Finally, when everything is nice and flat, just remove the parchment paper and use an offset spatula to even out the edges and fix any small imperfections, if you have to.

Place the baking sheet in the preheated oven and bake for 20 minutes, then take the pan out of the oven and let it cool for a few minutes. At least long enough so you can handle it with your bare hands without burning yourself… 

Now this next part is a bit tricky. You’ll want to carefully take the crackers out of the pan and slide them onto a flat work surface by pulling gently on the parchment paper or silicon mat. Be very careful as the crackers will still be very soft at this point. 

Using a ruler as a guide and a knife or pizza wheel, delicately cut the crackers into about 80 individual square or diamond shaped crackers.

Now carefully lift the cut crackers — they will still be soft and delicate at this point — and return them to the unlined baking sheet. If you can’t squeeze all the crackers on that same baking sheet, you can use a second one, or just put all of them on a bigger baking sheet, if you have one available, and then put the crackers back in the oven.

Reduce the heat to 170°F and leave your crackers in the oven until they are crispy and dry, about 3 to 5 hours, depending on how crispy you want your crackers to be.

Let your finished crackers cool down to room temperature and then store them in an airtight container for up to a few weeks.

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5 from 1 vote

Green Olives Flax Seed Crackers

Prep Time: 30 minutes minutes

Cook Time: 5 hours hours 20 minutes minutes

Total Time: 5 hours hours 50 minutes minutes

Whether you are vegan, paleo, keto, low-carber or simply eating good healthy, wholesome food, you're gonna absolutely love those Green Olives Flax Seed Crackers. They are nice and crunchy and so crazy yummy, you can totally enjoy them on their own as a quick little snack.

Servings: 84 crackers

Ingredients

US Customary - Metric

• 3/4 cup flax seeds
• 3/4 cup pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1/2 cup slivered almonds
• 1/2 cup sliced green olives
• 4 tbsp ground chia seeds
• 3 tbsp extra-virgin olive oil
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1-1/2 cup boiling water

Instructions

• Preheat your oven to 350°F
• Put all the ingredients except the water in the bowl of your food processor. Pulse a few times just to break down the ingredients a little bit, then transfer to a large mixing bowl.
• Add the boiling water, mix well to form a soft dough and let rest for 5 minutes.
• Transfer the dough onto a 13" x 18" baking sheet that's been lined with parchment paper, or better yet a silicon mat. Flatten / spread the dough into a thin even layer, all the way to the edge.*
• Place the baking sheet in the preheated oven and bake for 20 minutes.
• Take the pan out of the oven and let it cool for a few minutes, then carefully take the crackers out of the pan and onto a flat work surface by pulling gently on the parchment paper or silicon mat. Be very careful as the crackers will still be very soft at this point.
• Using a ruler as a guide and a knife or pizza wheel, delicately cut the crackers into about 80 individual square or diamond shaped crackers.
• Carefully lift the cut crackers and return them to the unlined baking sheet (use a bigger one if you have to) and then put them back in the oven. Reduce the heat to 170°F and leave your crackers in the oven until they are crispy and dry, about 3 to 5 hours, depending on how crispy you want your crackers to be.
• Let your crackers cool completely at room temperature and store in an airtight container for up to a few weeks.

Notes

*The easiest way to get this done is by covering the dough with a large piece of parchment paper and then use a smaller baking sheet to press it down. Next, spread that dough all the way to the edge with an evenly shaped drinking glass (or small rolling pin, if you have on and finally, remove the parchment paper and use an offset spatula to even out the edges and fix small imperfections, if you have to.

Nutrition

Serving: 1cracker, Calories: 28kcal, Carbohydrates: 1g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Sodium: 41mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 10IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 0.3mg

Course: Appetizer, Snack

Cuisine: American

Author: Sonia! The Healthy Foodie

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