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Chia, Flax and Cocoa Nib Crackers

Delicious, crisp gluten free crackers with a nutty flavour.
Author Jenny Thomson


  • 3 tbsp chia seed
  • 2 tbsp ground flax seed
  • 1 tbsp rice flour
  • 1 tbsp buckwheat flour
  • 1 tbsp cocoa nibs
  • 1/4 tsp fine sea salt
  • 1/4 tsp flaky sea salt


  • Set the oven to 170C/Gas 3
  • Put the chia seed in a bowl and pour over 100 ml boiling water. Allow to stand for 10 minutes.
  • Pour hot water over the cocoa nibs t just cover and allow to stand for 10 min, then chop finely.
  • Combine the ground flax seed, rice flour, buckwheat flour and fine sea salt in a bowl
  • Add the soaked chia and cocoa nibs to the dry ingredients and mix to forma stiffish paste.
  • Lightly oil pieces of non-stick parchment paper or silicone baking mats.
  • Put the dough onto the mat, cover with the second piece and roll out to the thickness of 1 seed.
  • Peel the top mat off the dough, you can either bake it in a whole piece or cut square or triangle shapes into the dough.
  • Put the mat with the dough on it onto a baking sheet and bake for 20 min.


Store in an airtight tub or tin.