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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 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
Ingredients
- 1/2 cup flaxseed
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground coarse back pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 cup low fat milk
- 4 tablespoons canola oil
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- Let cool on pans.
- 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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taste good
Thank you!
Where it says to bake @ 375 for ten minutes then turn and bake another ten minutes. For my gas oven 5 minutes on one side then 5 minutes on the other side would have been good enough they were slightly Burt at the ten minute mark.
Thanks for the feedback Shari. (Every oven is different – sounds like your might run a little hotter than ours.)
Loved them!
I skip the milk and use water, took olive oil and just picked a bunch of different herbs.
These are so delicious. Thank you! I dumbly forgot to put salt in, so I brushed them with egg wash and sprinkled flaky salt on top halfway through the baking time, and I think I may always make them that way 🙂 the egg wash made them nice and shiny. Also I made half twists, half just square sliced crackers. Both were lovely.
These are really good dipped in pepper jelly or baked feta
Great suggestions Kylie!
These are so easy to make, crunchy not tough, and tasty to bòot! I will definitely make these again!
Thanks Stacy!
Amazing!!!!can I make it with adding oats flour and all purpose flour by half and half?
Hello Sai – As is the case with any baking recipe, once you make one change to ingredients, it can require other changes…without testing a totally new recipe, I can’t really answer your question about making so many swaps. Sorry we can’t be more help.
Dear Martha,
Can I cook this on air fry cooker?
Will it taste good than a conventional oven?
Hi Margy – We’ve never tried making these in an air fryer. Depending on your fryer, it will probably work – an air fryer is basically a small convection oven. Just keep an eye on the baking time – I suspect they will bake faster and the edges might brown more as well.
Did you use flax seeds or ground flaxseed. Which is like a flour. Tx
Hi Gay – For this recipe, we used the seeds – they are the little specs you can see in the photos of the twisty cracker sticks.
The mixture isn’t binding and stays flaky. What can I do?
Hi Nancy – You could try adding a little bit more milk and oil to the dough to see if that helps. I’d start with just a little and add more as needed. Hope that helps!
Can this recipe work with GROUND flax seed? I have like two bags to try to use up.
Hi Stephanie – The ground flax seed will function more like a flour rather than a seed in the dough. Without testing, I can’t say for sure how it will change the recipe – but I suspect the finished cracker/stix will be a drier texture.