A gluten free cracker recipe is by far my most popular blog post. Not the recipe for Raw Chocolate Chewy Squares or Pineapple Upside Down Cake but a wholesome flaxseed cracker recipe.

I think this gluten free cracker recipe is even better.

I prefer the consistency of the dough and I prefer rolling the dough between sheets of parchment paper instead of trying to successfully spread it evenly with the back of a spoon.

These crackers taste truly wonderful. So much flavour and the satisfying crunch of a light crisp bread. The oatmeal and maple syrup lend them a subtle sweetness, too. What a bonus that they’re also high in nutrients and fibre!

Scroll to the bottom for a couple of my favourite topping ideas.

Life Changing Crackers (original recipe here)

Makes about two regular size cookie sheets of crackers.

1 cup sunflower seeds

1/2 cup flax seeds

1/3 cup pumpkin seeds

1/4 cup sesame seeds

1 1/2 cup rolled oats

2 tbsp chia seeds

4 tbsp psyllium husks, 3 tbsp if you use powder

1 1/2 tsp fine sea salt

1 tbsp maple syrup

3 tbsp melted coconut oil

1 1/2 cups water

Preheat oven to 350 degrees.

In a large bowl combine dry ingredients.

In another bowl mix oil, maple syrup and water. Add to dry ingredients and mix well. If the mixture is too dry add more water, a little at a time. The dough should be thick but manageable.

Gather into one ball or two. Dividing dough into two balls gives you nicer sizes to manage, plus you can flavour each differently if you like.

Place the dough between two sheets of parchment paper. Using a rolling pin, firmly roll into a thin sheet. The thinner you can roll the dough without it ripping the better. Then you get a nice crisp cracker.

Remove the top layer of parchment and set aside for later use.

Score the dough into the shapes and size you want.

Grab the edge of the baking paper and slide onto a cookie sheet.

Bake for 20 minutes.

Remove cookie sheet from oven. Place the extra piece of parchment (from earlier) on top and flip over. Slide back on cookie sheet and bake another 10 minutes until dry, crisp and golden.

Let cool completely before storing in a lidded container for up to three weeks.