Endurance crackers with flax

These came about by accident when I grabbed flax instead of chia when making endurance crackers and measured it into the bowl with the other seeds before I noticed. I decided to add more water to hydrate the flax and still add the chia in case the flax didn’t provide enough structure to hold the other seeds. They turned out as well as endurance crackers without flax, so I’m recording it as a varlaiation.


  • 1/2 cup ground flax
  • 1/2 cup whole chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 1/2 cups water
  • salt to taste

1. Preheat the oven to 325F and line a large baking sheet with parchment paper or a silpat.

2. In a large bowl, mix the seeds together. Pour the water onto the seeds and stir until thick and combined.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up. Sprinkle all over with salt.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggie.