Flax Cracker Sticks

 Source: Flax Cracker Sticks, SaskFlax.com

Source: Flax Cracker Sticks, SaskFlax.com

Make these crackers ahead of time, and freeze them until your next party.


  • 3/4 cup (175 mL) rye flour   
  • 3/4 cup (175 mL) all-purpose flour
  • 1/4 cup (60 mL) whole flaxseed      
  • 1/4 cup (60 mL) ground flaxseed    
  • 4 tsp (20 mL) canola oil    
  • 1/2 tsp (2 mL) baking powder   
  • 1/2 tsp (2 mL) salt      
  • 1/2 cup (125 mL) milk
  • 1 egg yolk lightly beaten                     
  • 1 Tbsp (15 mL) coarse salt   
  • water


  1. In large bowl, using electric beater, beat rye and all-purpose flour, whole and ground flax seed, oil, baking powder and salt until crumbly.
  2. Add milk and mix until dough clumps together.
  3. Press into ball, adding a little more water if needed to make dough workable.
  4. Turn out onto lightly floured surface and knead just until dough is smooth. Press into flat disc; wrap and refrigerate for 10 minutes to relax dough. Divide dough into quarters. On lightly floured surface, roll out a quarter of the dough, to 3 mm (1/8 inch) thick 18 x 23 cm (7- x 9- inch) rectangle.
  5. Brush with egg and sprinkle with coarse salt.
  6. Cut into strips about 1/2-inch (1.25 cm) wide. Place strips on ungreased rimless baking sheets; turn each strip to twist slightly.
  7. Bake, two sheets at a time, in top and bottom third of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 25 minutes. Let cool on rack.
  8. Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month.

Nutritional Analysis


YIELD: 48 cracker sticks.

SERVING SIZE: 1 stick. Each serving contains 1/2 tsp (2 mL) of flax.

Per Serving
Calories 25
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 4 mg
Carbohydrates 3 g
Fiber 1 g
Sugars g
Protein 1 g
Sodium 175 mg
Potassium 23 mg