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4 Ingredient Spicy Linseed Crackers

4 Ingredient Spicy Linseed Crackers

Cat Elliott
Cat Elliott
Cat Elliott
  • Recipe by: Cat Elliott
  • Cat - World Wanderer. Yoga Teacher. Healthy Foodie. Nutrition Coach. Weight Loss Transformation Expert. Lover of Love. And on a mission to promote Kindness, Compassion, Love, Gratitude, & Happiness.
Serves 5 - 6
Prep time: 15min
Cooking time: 35min

These crackers are amazing. That’s really all that needs to be said.

Whether you have them with dips, to take as a snack wherever you go (I ate them for lunch with a mashed avocado and topped with tomato) – you need this recipe in your life. Right now.

Please note: These are fairly spicy, so modify if you need. This recipe makes 30 crackers.

If you don't have buckwheat flour, simply add some buckwheat flakes to a high speed blender and blend to make you own flour. Alternatively any flour will work.

Awesome Tip: You can use this recipe to make a flaxseed pizza base too! Simply shape into a pizza base and bake for approx 20 mins before adding your toppings and popping back in the oven for 5-10mins.

*Note: this recipe amount will make 2 pizza bases

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  • 1.

    Preheat the oven to 180 degrees.

  • 2.

    Then combine all the ingredients and leave for 10 minutes for the linseeds to absorb the liquid.

  • 3.

    Spread on baking paper till about 3mm thick (as thinly spread as you can whilst not letting there be any gaps).

  • 4.

    Then score with a knife on the tray in to cracker sizes to make for easy breaking later.

  • 5.

    Cook for 30-35 minutes until dry. And allow to cool on the tray (or in the oven for even crispier crackers!) for 15-20 minutes.

  • 6.

    Break the cracker apart and then store in an airtight glass jar for up to a week (they can also be stored in the freezer for up to 2 months to keep them fresh!)

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