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Flaxseed Twisty Sticks - An easy and savory cracker recipe made with flaxseed. These are deliciously addictive - and good for you too!

These Flaxseed Twisty Sticks are an easy-to-make, delicious and savory snack – and they are also great served alongside a bowl of soup or a salad!

When my husband Jack decided to make this flaxseed twisty sticks recipe – it was just one of those days at home where he was feeling extra creative in the kitchen and wanted to try making something new!   After two attempts – Jack came up with this recipe we’re sharing with you today.  These are really delicious and Jack and I both found ourselves going back for more just to snack on these crackers!

So in preparation for sharing this recipe today, I started reading up a little on flaxseed – and was fascinated to learn that is sometimes called one of the most powerful plant foods on the planet!

Flaxseed Twisty Sticks - An easy and savory cracker recipe made with flaxseed. These are deliciously addictive - and good for you too!

Flaxseed is full of Omega-3 essential fatty acids – the good fats that have been shown to be heart-healthy.  It contains lignans – an antioxidant – more than any other plant foods.  And – flaxseed contains both soluble and insoluble fiber, an important component in any healthy diet.  With all of these nutrients – flaxseed is gaining a reputation as a food that may reduce risks of certain cancers, as well as cardiovascular disease and lung disease when eaten as part of a healthy diet!

So what better way to get all of those healthy nutrients into your body – than by making our delicious flaxseed twisty sticks?  They only take about ten minutes to prepare – then twenty minutes to bake, and you’ve got yourself a delicious and healthy snack or side dish!  Enjoy!

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Flaxseed Twisty Sticks - A Family Feast

Flaxseed Twisty Sticks

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 36 twists


  • ½ cup flaxseed
  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground coarse back pepper
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • ½ cup low fat milk
  • 4 tablespoons canola oil


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder and oregano. In a separate container mix milk and oil. Add the wet to the dry and mix by hand until a dough is formed.
  3. Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9 inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.
  4. Twist each one and place on an ungreased sheet pan(s) and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.
  5. Let cool on pans.
  6. May be stored in an airtight container for up to 5 days (but they are so delicious, they won’t last that long!)

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  • Ms. BE wrote:

    I have been baking these wonderful crackers every other week for 2 years. I’m vegan, so I use Almond milk and Hazelnut oil. Finally I found your I-address to thank you for the awesome recipe. Be well.

    • Martha wrote:

      Thank you so much Ms. BE!

  • Robert wrote:

    CN you substitute flour for almond flour? I do not eat processed carbs or whole grains for health reasons!

    • Martha wrote:

      Hi Robert – We haven’t tried this recipe ourselves with other types of flours (you may need to make some other adjustments with almond flour as it has more moisture than all-purpose flour). If you try it, please let us know how it works out!

  • Jessica S. wrote:

    I made these today after making muti seed scones. I have an abundance of flax seeds leftover, so I searched for recipes. This one looked good. I definitely like them, but I need to roll them thinner. Mine were to thick and a tiny bit moist in the middle (due to being to thick) which really made the garlic quite potent. I will definitely make these again. I need to do better aboyt the thickness. Definitely great with soups and Italian dishes!!

    • Martha wrote:

      Thanks Jessica!

  • Vivian wrote:

    Thank you for this recipe! My church has been hosting a depression seminar and before it begins, we start with a healthy light dinner. I made this recipe to go with the lentil soup and salad. I made double the recipe and I added sunflower seeds as well. It turned out great! Thanks so much! 😃

    • Martha wrote:

      You’re welcome Vivian! Glad you enjoyed the recipe!

  • Meme wrote:

    Fun and easy to make. My four year old said mmmmm…. mmmmm… yummy!

    • Martha wrote:

      That’s the best review ever Meme! Thank you! 🙂

  • Kathy Lee-Son wrote:

    These are very tasty, and so easy to make!

    • Martha wrote:

      Thanks Kathy!

  • Susan wrote:

    Thank you for this recipe. I’ve been trying for a while to find a recipe for gluten-free crackers, and this one worked well by substituting gluten-free flour and cutting the dough into cracker-sized portions instead of sticks. I baked them for 10 minutes and then just turned the pan around in the oven rather than turning them over for the second 10 minutes.

    • Martha wrote:

      You’re welcome Susan! Glad you were able to make the recipe work as a gluten-free option!

  • ruthy wrote:

    Just finding this now. Looks great! Were these delicate? Do they stay whole or break easily?

    • Martha wrote:

      Hi Ruthy – They are similar in texture to a cracker – they should stay whole for the most part until you try to snap it in half. Hope that helps!

  • Carol wrote:

    I’m wondering if you tried to make these with Almond flour or flax seed meal? I think I will try these and replace the oil with coconut oil, and the milk replace it with almond milk

    • Martha wrote:

      Hi Carol – No, I’m sorry, we haven’t tried making these with other flours. Please let us know how your recipe comes out with the substitutions!

  • Renee @ CreativeMamaMessyHouse wrote:

    These look yummy! I want to try these as soon as we get another cooler day. Pinning!

    • Martha wrote:

      Thanks Renee!

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