Sesame Flaxseed Crackers

Sesame Flaxseed Crackers

It’s easy to dismiss these seeded crackers as health food based on the name alone, but unlike the bricks of sawdust available at your local GNC, these actually taste great. Coarsely ground sunflower seeds, flaxseed meal, and sesame seeds are slightly sweetened with honey to create crispy morsels that put any off-the-shelf cracker to shame.

It’s good enough plain, but there are a lot of flavoring and glazing options for the finished crackers. Sugary toppings or spiced oils can quickly transform the crackers into something either sweet or savory. My preference involves a little of both — a simple honey glaze topped with a light sprinkling of kosher salt.

recipe adapted from Peter Reinhart’s Whole Grain Breads

Sesame Flaxseed Crackers

Sesame Flax Sunflower Seeds

Ingredients                  Volume          Ounces          Grams
whole wheat flour                 1.75 cups       8            227
sunflower seeds, ground           6 tbsp          2             56
sesame seeds, whole               6 tbsp          2             56
flaxseed meal                     3 tbsp          1             28
salt                               .25 tsp         .07           2
water                              .625 cups      5            142
honey                             1.5 tbsp        1             28
canola oil                        2 tbsp          1             28

2 tbsp honey + 2 tbsp warm water to glaze (optional)
kosher salt (optional)


  • Use almonds, hazelnuts, or pumpkin seeds instead of the sunflower seeds.
  • Leave at room temperature overnight after kneading to turn the dough into a soaker and allow it to develop more flavor. Of course, this is completely optional.

Final Dough Instructions:

Mix             Mix all the ingredients in a bowl until a firm ball is

Knead           3 minutes

Kneaded Sesame Flaxseed Cracker Dough
Dough must pass the windowpane test. Just kidding.

Rest            20 minutes

Divide          2 pieces

Shape           Prepare 2 half sheet pans lined with either
                parchment paper or silicon mats. On a lightly
                oiled work surface, roll each piece of dough
                thinly into a rectangular shape to fill the sheet
                Transfer the rolled dough carefully onto the
                prepared sheet pans. Using a pizza wheel,
                bench scraper, or cookie cutter, cut the rolled
                dough into shapes and sizes of your choice.

Rolled Sesame Flaxseed Cracker Dough
An 8 year-old can do better than that.

Preheat Oven    350ºF

Bake            Bake for 10 minutes at 350ºF. Rotate if
                necessary and bake for another 10 minutes,
                or until the crackers are deeply browned.

Glaze           Brush with honey-water mixture and sprinkle
                with kosher salt immediately after removing
                from the oven (optional). The crackers will
                get crisp as they cool.
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25 Responses to “Sesame Flaxseed Crackers”

  1. bee says:

    i have that book and let me tell ya, yours look much more gorgeous than his. i have to make them soon. i’ve made a lot of recipes from that book, but somehow didn’t pay attention to this one.

  2. Ivy says:

    They definitely are very healthy but sound delicious as well.

  3. Maya says:


    Lovely site – nice crackers!

    last blog post: Herb Deviled Eggs

  4. Mikky says:

    wow…those crackers looks too good to be healthy :) … will try making them as soon as i get those ingredients at a health shop… btw, thanks for dropping by..

  5. Kevin says:

    Those look good. I have been wanting to try using flax seeds.

    last blog post: Cole Slaw

  6. Dee says:

    They’re almost too beautiful to be healthy, if you know what I mean :)

    last blog post: Another one for the bread loony bin

  7. Lobster Tails says:

    Looks like a great snack or even a nice garnish to something.

  8. diva says:

    looks like a lotta work for a lazy chump like me but the results are tempting! i’ll keep this in mind. cheers. it’s beautiful.

    last blog post: Japanese Power Breakfast, or Mum’s Power Rice and Sweet Potato Miso

  9. Bee – Thanks! It’s a lot of fun baking from that book.

    Ivy – Yup! Good stuff.

    Maya – Thanks!

    Mikky – Still drooling over those dumpling pictures.

    Kevin – flaxseeds smell great while baking.

    Dee – It must be the glaze :)

    Lobster – It’s not bad on a bowl of yogurt.

  10. Madhuram says:

    Yes we have the same template. That’s interesting. The crackers look awesome. Actually I have prepared similar crackers from Bob’s Red Mill website. The way you have given the measurements is also very good and the pictures too.

    last blog post: Iced Mint Tea

  11. Elizabeth says:

    I’ve made similar crackers with sesame, poppy and flax seeds (but no ground sunflower seeds in them) to use up the leftovers after feeding wild yeast. And aren’t these crackers delicious?!

    Good joke about the windowpane test (still smiling broadly)

  12. Sookie's Kitchen says:

    I didn’t realize crackers this delicious were so simple to make. Definitely going to give this recipe a try! Yum…

    last blog post: An Easy Solution for a Potluck Dish

  13. Lori says:

    I made them and they are hanging out in the fridge for me to make tomorrow. I used semolina as I had some to use up.

    And you are so funny. Your lines are very straight on your crackers. You should me some time, its like abstract art!

  14. Sophie says:

    Hilarious commentary, and EXACTLY what I’m looking for. I’ve recently started obsessing about soaking grains but really have NO idea how to go about it. This looks like a good way to start! I only have whole flaxseeds, though … I’ll try smashing them in a mortar and pestle and hope for the best.

  15. Sophie says:

    I accidentally got sesame seeds ground instead of sunflower … will it still work? I feel so stupid. I thought I needed ground flaxseed and sesame so I got them ground TOGETHER. Am I screwed??

  16. Sophie says:

    Crisis averted. I went back to the spice shop and he ground me what I needed. Pretty sure I’ll be ok using either blend. These are delish! My toddler ADORES them, too. Thank you.

  17. Hey Sophie, glad the recipe worked out for you in the end. I’m sure your first attempt would’ve come out good as well, though. Getting your little toddler started early on a healthful diet, huh?

  18. Meaghan says:

    These sound delicious! Has anybody tried substituting the wheat for another grain?

  19. inexpensive patio furniture says:

    This is an awesome entry. Thank you very much for the supreme post provided! I was looking for this entry for a long time, but I wasn

  20. Lauren Ziemski says:

    YUM! I am making these right now for a dinner party tonight. The recipe came together in a snap (I’ve decided to sub out the sunflower seeds for almond meal since we’re outta seeds.) I also replaced half the sesame seeds with black sesame just to to get all fancy pants. Can’t wait to eat them!

  21. Tea Party says:

    howdy, I view all your blog posts, keep them coming.

  22. Sonia says:

    I just pulled them out the oven and rubbed the honey water glaze…So incredibly delicious!! I think these crackers will become a staple. Thanks for posting this recipe.

  23. Flo Apana says:

    Thanks for that. We’re having a big potluck party next week, kind of for Xmas I guess and I’ve been trying to find something special to take.. found some good ideas at this potluck recipes site. You know, someone should invent a website where you can write what you’ll be taking, and it would check no one is bringing the same thing!

  24. braun says:

    F*ckin? tremendous things here. I am very happy to look your article. Thank you so much and i am looking forward to touch you. Will you kindly drop me a mail?

  25. Sarah says:

    Just made these and they are super yummy..thank you I am always looking for healthy home made snacks for the kids.

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