Flax Crackers with Herbs de Provence

Flax seed crackers! Easy, delicious and crunchy, containing phytoestrogens to support us over 50 gals!

When you think of a cracker what comes to mind?

Crunch. Salt. Dip. Top.

Soup. Appetizers. Snacks.


Did you know there is a Mindful Eating exercise in MB-EAT that goes through eating cheese and crackers (or similar foods) mindfully? These salty and higher fat foods can be tough to navigate. If you haven’t read about Mindful Eating yet, start here.

There’s tons of options in the store for seed crackers, gluten free crackers, herb crackers, gluten-full crackers, butter crackers.

These crackers here are just so easy! The simple ingredients include:

Nutty in flavour, the fibre helps you poop💩, contains phytoestrogens, and omega-fatty acids.

Almond flour:
Protein, Vitamin E and an alternative to regular flour. I make my own out of leftovers from making almond milk. Satisfying lots of different eaters (dairy, non dairy etc.,) means my fridge is jammed packed with food!

Chia seeds:
Agian, those omega-3’s, selenium, and some calcium. So important for us over 50 gals!

Nutty and crunchy, hearty and tasty, they pack well and offer something substantial with your dip, soup or cheese!


1/2 cup each, almond flour, ground flax seed, sunflower seeds

1/4 cup chia seed

1 /2 to 1 tsp sea salt

1 tsp Herbs de Provence



Put all ingredients in a bowl.

Add enough water to make a wet paste.

Let sit for 5 minutes or so.

Spread on parchment paper. It’s a bit sticky so I use an offset spatula and slowly spread the paste down flat on the parchment. Try to get a depth of a cracker.

Bake at 325 degrees celsius for 20 minutes. Take the slab out of the oven, and cut in wedges, (or squares, whatever floats your boat today). Separate and put in the oven again to double bake another 15 minutes, just like biscotti!

Let cool on the cookie sheet.


Tanya StricekComment