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FODMAP Flaxseed Crackers

FODMAP flaxseed crackers

Recipe by Positive Gut - positivegut.com

These delicious crackers are low FODMAP and packed with fiber (5,2 grams each!). A great way to amp up your fiber intake to nourish your friendly gut bacteria.
Make sure to keep to 1 cracker as a portion to stay low FODMAP!
Prep Time 5 mins
Cook Time 25 mins
Resting time 30 mins
Total Time 1 hr
Servings 10 crackers


  • Dough roller
  • Baking paper
  • oven


  • 125 grams ground flaxseed
  • 50 grams pumpkin seeds
  • 50 grams sunflower seeds
  • 25 grams sesame seeds
  • 1 tsp salt
  • 150 ml water


  • In a big bowl, mix together the ground flaxseed, pumpkin seeds, sunflower seeds, sesame seeds, salt and water.
    Make sure to mix thoroughly. Cover with some tin foil or a piece of baking paper and let it rest for 30 minutes. In these 30 minutes, the flaxseed will become more viscous because it will bind the water
  • Preheat the oven to 180 degrees celcius
  • Cover a baking tray in baking paper and put the seeds mix onto the tray.
    Spread the seeds mix over the tray and cover with another sheet of baking paper.
    Get your dough roller out, and flatten the seeds mix so that it's evenly spread over the baking tray.
    If you don't have a dough roller, you could use your hands or a bottle.
  • Remove the top sheet of baking paper carefully.
    Put the baking tray with the seeds mix into the oven. Bake for 20 minutes of 180 degrees celcius.
  • After 20 minutes, take the tray out of the oven. Carefully lift the seed mix (which is now a big cracker) off the baking tray by lifting the baking paper.
    Put the big cracker on the kitchen counter and cut the cracker into 10 pieces.
    Flip each cracker so that the bottom is up, and put back on to the baking tray. Bake for another 5 minutes so that the crackers are nice and dry.
  • Get the crackers from the oven, let them cool.
    And enjoy them with your favorite spread!
    Keep for a maximum of 3 days in an airtight container.