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Beet Crackers With Flax Seeds (Vegan Gluten Free Recipe)

Savory beet crackers recipe made with flax seeds and other healthy wholesome ingredients. These vegan gluten free veggie crackers make a tasty / crunchy gluten free snack for kids school lunch, great on the go or as party finger food.

beet crackers vegan gluten free recipe

I like to use beetroots a lot: for making beet salads, fermented beetsbeet soup, a healing beet smoothie or a beetroot juice. But now I decided to use beets in making crackers!

Beet Crackers

This beet crackers recipe is perfect for when you want a crunchy snack while on a gluten free, dairy free, vegan or clean eating diet. And the best part, even toddlers and picky eaters will enjoy them too!

I like to incorporate vegetable puree in different crackers due to it’s high vitamin content plus it makes a perfect binder in vegan gluten free recipes. Just like in my cauliflower crackers recipe, the base consists of a veggie (beets in this case) and the rest is a few other ingredients that provide crunchiness and a nice texture.

beet crackers cut into triangular pieces
In this picture the beet crackers are a little bit thicker and have less oil

Beetroot Crackers With Health Benefits

The nice red color comes from beets, to be more specific- the plant’s pigment called betacyanin which exerts antioxidant activities. Plus the addition of flax seeds is a big bonus, they add flavor, fiber, omega-3 and lots of crunchiness!

Just remember to use freshly ground flax seeds because once milled they go rancid quickly and you don’t want a fishy taste in your beet crackers.

This recipe is also featured in my cookbook, if you want to check it out!

Homemade gluten free crackers with beets and seeds
Here the crackers are even thicker and without oil and therefore – not that crunchy

What Are The Ingredients In The Beet Crackers?

Each beetroot cracker starts with:

  • wholesome beets (cooked and pureed), along with:
  • ground flax seeds
  • chia seeds
  • sesame seeds
  • sorghum and arrowroot flour – to bind everything together
  • and few spices for flavor.
round crackers made with beets
Cut the beet crackers into any shape you like, here I used a glass to make circles

And then they’re baked to create delicious crunchy vegan gluten free crackers with a color you won’t forget. Why use chemical food dyes when we have these beautiful colors in nature! Also making these beet crackers around Valentine’s day also makes a pretty snack.

How To Make Gluten Free Vegan Beet Crackers

This is a fairly simple and quick recipe, pureed beetroot makes up 50% of the ingredients. To make it you just need to steam a large beetroot or you can use a raw one, but I found that cooking a bit makes a smoother dough.

To form the beet crackers the sorghum flour and arrowroot powder will provide, texture and body, flax seeds have a binding role and the oil helps them crisp up in the oven.

How To make beet crackers

To make the dough, ground the flax seeds first, then add the beets and a little water and blend until you get a smooth paste. Then add the rest of ingredients and mix until combined.

The dough should be fairly smooth, soft and a little sticky. Let it rest for 10-15 minutes so the flours and seeds could expand and absorb the moisture.

Roll it out between two pieces of parchment paper. The layer should be about 1/16 inch (or 1.5-2 mm) thick. Rolling the dough thinly will ensure that your beet crackers are crispy. If your crackers are too thick, they’ll be just as flavorful but will have less snap.

savory crackers made with red beets
Perfect thickness, with oil added (see recipe) – crispy and crunchy!

The baking time may vary depending on the oven and thickness of the crackers, but it should be about 25 minutes total.

I prefer to cut my beet crackers after 5 minutes in the oven otherwise it’s really messy. The heat really firms up the crackers a bit, so they’re not too sticky and not too hard to brake either.

Video: How To Make Beetroot Crackers

How Do They Taste Like?

With only one small beet in the entire batch of crackers, you don’t really taste them, so even if you’re not fond of beets and you just like the color, this is just the recipe for you. They taste pretty much like regular flour crackers.

Enjoy them plain or with your favorite spread, mashed avocado, hummus or anything else you like.

 vegan gluten free beet crackers
Beet Crackers served with roasted red pepper humus

More Homemade Gluten Free Dairy Free Crackers Recipes

Enjoy these beet crackers and please leave me a comment and star rating if you make them.

I would love to hear your thoughts! Your feedback is super helpful for me and readers. Thank you!

More Beet Recipes To Try

beetroot or beet crackers with seeds veggie crackers
Print Recipe

Beet Crackers With Flax Seeds (Vegan Gluten Free)

Savory beet crackers recipe made with beet puree, flax seeds and other healthy wholesome ingredients. These vegan gluten free veggie crackers make a tasty / dairy free gluten free snack for kids school lunch or after school snack, great on the go or as party finger food and appetizer. This beet crackers recipe is perfect for when you want a crunchy snack while on a gluten free, dairy free, vegan or clean eating diet.
Prep Time10 minutes
Cook Time25 minutes
Resting Time10 minutes
Course: Appetizer, Snack
Cuisine: American, Clean Eating, Dairy Free, Gluten Free, Nut Free, Sugar Free
Servings: 140 crackers
Calories: 38.4kcal
Author: HealthyTasteOfLife
Pin Recipe Save


  • 1 cup pureed beets - steamed beets + 4 tbsp water
  • ½ cup flax seed meal
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot starch
  • 2 tbsp chia seeds
  • 2 tbsp black sesame seeds
  • 1 tsp onion dried
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp salt
  • 3-4 tbsp avocado oil - optional, but helps with crispiness


  • Cut 1 large beetroot into quarters and place into the pot or steamer. Allow to steam for 15 minutes, or until they feel tender when pierced with a fork. Keep the water for later.
  • To a blender add the steamed beets and 4 tbsp of the water (that was used for steaming, it still has some vitamins leaked in there). Add the oil and the flax seed meal and blend until you get a smooth paste.
  • Transfer to a large bowl and mix the rest of ingredients to form a soft sticky dough. Let it rest for 10-15 minutes to absorb the moisture.
  • Preheat the oven to 375 F. Use half of the dough and roll out with a rolling pin between two parchment papers. The layer should be about 1/16 inch (or 1.5-2 mm) thick. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker. 

  • Remove the top paper, pick up the parchment and slide it onto a baking sheet and bake for 5 min. Then take it out and using a cookie cutter or a pizza cutter, form the shapes you want. It's easier to cut when the dough is more solid. Put it back in the oven for another 20 minutes (25 min total).
  • At this time the edges can be removed and if the ones in the middle are not done yet, close the oven door with the heat off and leave the crackers to harden and dry in the residual heat for about 30 minutes.


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Tips For Perfect Veggie Crackers With Beetroot And Seeds

  1. Flour: you can replace the sorghum flour with millet flour, buckwheat flour, oat flour, rice flour or any flour you like (including regular flour). For best results keep the ratio of whole grain flour and starch flour the same as specified in the recipe.
  2. The use of oil is optional but it helps a lot in crispiness and prevents the dough from sticking to the paper.
  3. Rolling the dough thinly will ensure that your beet crackers are crispy. If your crackers are too thick, they’ll be just as flavorful but will have less snap.
  4. Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!


Serving: 4beet crackers | Calories: 38.4kcal | Carbohydrates: 4g | Protein: 0.8g | Fat: 2g | Fiber: 1.2g | Sugar: 0.4g | Vitamin A: 0.4IU | Vitamin C: 0.4mg | Calcium: 0.8mg | Iron: 1.2mg

The information shown is an estimate provided by an online nutrition calculator.

©HealthyTasteOfLife. Content and photographs are copyright protected and need prior permission to use. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated!

Recipe Rating


Thursday 18th of May 2023

Hi there, I am in the process off rolling half the dough. Is the other half to make the crackers? I'm rating it a four start, as I have not finished the process to try them. Thanks!


Friday 26th of May 2023

Sorry but I don't understand your question.


Friday 28th of April 2023

Really great crackers! I used rice flour in place of the sorghum and added more garlic powder, but they were a hit for everyone in the family. I enjoyed mine plain and with avocado! Thank you for the recipe.


Monday 15th of May 2023

You're welcome! Enjoy!


Wednesday 31st of August 2022

Hi there,I have beet powder but I can't figure out how much to use in place of the puree.


Wednesday 31st of August 2022

I don't know, maybe mix that with the liquid and see if you get aprox the same amount, I'm really not sure how this would work.


Saturday 20th of August 2022

Hi there! Well, I had beets fresh from the local organic farm, but didn't quite know what to do with them as I'm not a beet person. Your recipe appeared and I tried it. I only baked half the dough to see if I'd like them. I wasn't fond of the flavor, so added other seasonings (miso, chives, garlic, etc.) to the other half. Topped with a little egg wash and sprinkled with Himalayan pink sea salt. Better! A note for lectin-free folk: I substituted psyllium husk for the chia seeds, as chia is chock full of lectins. It worked great!!


Saturday 27th of August 2022

Thanks for sharing, I'm really glad you adapted the recipe to your liking, creative minds always find solutions :) Enjoy!


Wednesday 3rd of August 2022

What oil? It’s not listed in ingredients.


Saturday 6th of August 2022

It's the last ingredient in the ingredient list (check the recipe card at the bottom of the page).