Flax Seed Crackers with Fig and Caraway

I have good news for everyone: picnic season is back. And do you know what you need for picnic season? Crackers.

I know, most people opt for crusty loaves of bread as their picnic go to, but I am a fan of crackers. You can use them to dip into pretty much anything; if you have crackers and pesto on hand for example, just grab a bottle of wine and you now have yourself a picnic. And of course, made with flax seeds, these crackers are free of flour of any kind.

Flax seeds are kind of magical. Add water and they get a crazy congealed consistency. That’s what holds these crackers together when you bake them. Why caraway? Because it feels a little Nordic, and I like that. The chopped figs add just a touch of sweetness.

The only thing with this recipe is that you have to think about it in advance, as you are baking for a long time at a low temperature. Have a little less time and need to have picnic crackers made immediately? These Salted Almond ones are great.

Flax Seed Crackers with Fig and Caraway


1 cup (5 ounces, 140 grams) raw flaxseeds

1 cup (240 mililiters) water

About 5 large dried figs, finely chopped

1 teaspoon cumin powder

1 1/2 teaspoons caraway seeds

1 teaspoon sea salt


In a bowl, combine the flaxseeds and water and let soak for at least 3 hours.

When you are ready to bake, preheat the oven to 300°F (150°C).

Mix the rest of the ingredients in with the flaxseeds.

Cover a baking pan with a layer of parchment paper, or use a silicone baking mat. Spread the mixture out, getting it as thin and even as you can. You will probably spread out over the entirety of the pan.

Bake for 45 minutes.

Open the oven to let any steam out, then turn the oven down to 250°F (120°C), and bake for an additional 20 minutes. Check the crackers. If they are crispy, take them out and let them cool. If they are still soft, bake for an addition 15-20 minutes. The time will depend on how thin you spread the flaxseeds out, if you need to bake longer, so be it.

Remove from the oven and let cool. When cool, break into pieces. Keep all the leftover crumbles for sprinkling on salads or morning yogurt.

Store in an airtight container.

Comments 1

  1. Cassie

    How tasty!

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