“Crackers can be addictive!” Hmm.. never knew till I baked these Flax seed wholewheat crackers for myself. Ragi, Millet, cornmeal, oats and Quinoa in the pantry pushed this super food to a corner. After a long hibernation that packet of shiny brown Flax seeds finally moved out from my refrigerator. And when I was thinking to bake something with my tiny treasure, got a call from mom.
I am not one of those fortunate daughters who live close to their mom. I meet her once in a year or sometimes after a period of two years. But talking we do almost on a daily basis, thanks to the cell phone companies. During one of our chats she informed me that she made ‘Shakkarpare‘ (or Indian deep fried cookies) with flax seeds or Alsi as we call in Hindi. She does lots of creative cooking, now that her family responsibilities have reduced to minimum.
This is when I thought of making my own version of crackers by baking the same recipe of mom. And voila I got these highly addictive and healthy first batch of my Flax seeds whole wheat crackers smiling at me ready for a quick bite. Whole wheat and flax seeds impart a wonderful nutty aroma to the crackers, while the whole seeds (flax & sesame) give a crunchy bite and texture to the goodies. 
Flax Seeds Whole Wheat Crackers – A Healthy Baked Bonanza
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
These whole wheat and flax seed crackers are a healthy, crunchy snack with a nutty aroma, perfect for any time of the day.
Ingredients
- 1 cup (240 ml) whole wheat flour
- 1/2 cup (120 ml) flax seeds
- 2 tbsp sesame seeds
- 1/4 cup (60 ml) melted butter, ghee, or oil
- 2 tbsp powdered sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- A few tsp milk
Instructions
- Preheat the oven to 375°F (180°C) for 10 minutes.
- Dry roast the flax seeds and sesame seeds on low heat for a few minutes until they release a nutty aroma. Set aside to cool.
- In a large bowl, combine the roasted flax seeds, sesame seeds, whole wheat flour, salt, powdered sugar, and baking powder.
- Add the melted butter, ghee, or oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
- Gradually add milk, a few tsp at a time, and knead the mixture into a firm dough.
- Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into desired shapes using a cookie cutter or knife.
- Place the cut-out crackers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let the crackers cool completely on a wire rack before serving.
Notes
- You can deep fry the crackers if you want to avoid baking.
- Use only sesame seeds if flax seeds are unavailable.
- Roasting the seeds before using helps release their nutty flavor.
- Store the crackers in an airtight container to maintain their crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 100
- Fat: 10
- Carbohydrates: 18
- Fiber: 4
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
Why do you dry-roast the flax and sesame seeds before mixing them into the dough?
Roasting the seeds on low heat for a few minutes until they release a nutty aroma is specifically called out in the notes: “roasting the seeds before using helps release their nutty flavor.” The article describes this nutty quality as one of the defining characteristics of these crackers.
Can I deep-fry these instead of baking them?
Yes — the notes explicitly state “you can deep fry the crackers if you want to avoid baking,” which connects back to the recipe’s origin as an adaptation of the author’s mother’s shakkarpare, a traditional Indian deep-fried cookie.
What if I can’t find flax seeds?
The notes say to “use only sesame seeds if flax seeds are unavailable.” The recipe already calls for 2 tablespoons of sesame seeds alongside the 1/2 cup flax seeds, so simply scaling up the sesame seeds is a straightforward substitution.
