Homemade cracker with almond, chia and flaxseed Calories

Chia and flaxseed absorb liquid and form a gel that helps bind the mixture. Let the mixture rest before spreading, and press it firmly onto the baking sheet. If it is too dry to hold together, add a little liquid.

Spread the mixture thinly and evenly so it dries through as it bakes. Let the crackers cool completely before storing or serving; they crisp up as they cool. If they are still soft, return them to the oven to dry further.

Yes. Chia and flaxseed can help bind the mixture without eggs once they have absorbed liquid. Rest the mixture before baking and press it firmly into an even layer so the crackers hold together when cooked.

They may not have dried completely, or trapped steam may have softened them after baking. Let them cool uncovered before putting them in a container. If they remain soft, bake them a little longer, then cool them again.

Store them only after they have cooled completely, in an airtight container in a cool, dry place. Sealing warm crackers traps steam and makes them lose their crunch. If they soften, briefly dry them in the oven before serving.

Yes. Freeze the baked crackers once fully cooled, in an airtight container with parchment between layers to prevent breakage. Let them thaw, then warm them briefly in the oven if you want to restore their crisp texture.

Serve them with hummus, cheese, olive tapenade or a vegetable dip. They also work alongside soup as a crunchy alternative to bread. Add moist toppings just before eating so the crackers do not turn soggy.

They can be a nourishing snack: almonds and seeds provide fibre and other nutrients, and the crackers can add crunch to a meal. Pair them with fruit, vegetables or a protein-rich topping for a more varied snack.

They still contain carbohydrates, so portion size can affect blood glucose even though their fibre content may slow digestion. The crackers’ effect varies by person and recipe; if you have diabetes, fit them into your individual meal plan.