Roasted Herb Crackers

Roasted Herb Crackers

Makes multiple servings


  • 3 cups ground flaxseed
  • 10 celery sticks
  • ¼ cup avocado oil
  • 2 tbsp Bragg’s apple cider vinegar
  • 5 grams fresh thyme leaves (from approx. 28g pack)
  • 5 grams fresh rosemary leaves (from approx. 1 sprig)
  • 1 tsp pink Himalayan salt


  1. Preheat oven to 225F and cover two large baking sheets with parchment paper or a silicone baking sheet. Set aside.
  2. Place celery, oil, vinegar, herbs and salt in the bowl of your food processor. Pulse until celery is completely pureed.
  3. Add ground flax and pulse just until combined. Let sit for 2 minutes to firm up.
  4. Plop half of the dough onto your prepared baking sheet, smoothing out with the back of a spoon until it covers the entire baking sheet. You want the crackers to be about ¼-inch thick.
  5. Once complete, repeat with remaining dough on the other baking sheet.
  6. Then, run a knife along the sheets, scoring squares in the dough.
  7. Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
  8. Remove from the oven and allow to cool on the baking sheet for 15 minutes.


  • Great to serve with tzatziki sauce or hummus!
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