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Pineapple Salsa + Flax Seed-Oat Crackers [Vegan, Gluten-Free]


Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free]

When you’re out of avocados and tomatoes [aka – guacamole], a magical kind of improvisation has to occur. With summer nights, grilling out, and and snacking in mind, we mixed up a fresh take on salsa.


2 1/2 c. gluten-free rolled oats [food process 1 cup of oats] 1/2 c. flax seeds
1 Tbsp. cold pressed olive oil
1 tsp. sea salt
1/2 tsp. baking soda
1/2 c. nearly boiling water [aka – super freaking hot water]


Prepare a baking sheet with parchment paper and preheat the oven to 350°. Mix together oats, flax, salt, and baking soda in a medium bowl. [Remember to food process 1 cup of the 2 1/2 cups of oats!]

Add olive oil and mix together.

Add water and mix until a dough forms. Place dough onto baking sheet and spread it out using a rolling pin. [Less than 1/4″ thick.]

Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free]

Bake for around 20 minutes or until crispy. Remove and let cool. We broke the sheet into rough pieces but for a more uniform look, you could use a pizza cutter on the dough before baking.

Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free] Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free]


1 c. fresh pineapple [chopped] 1/2 c. red bell pepper [chopped] 1/2 c. onion [chopped] 3 red radishes [chopped] 2 Tbsp. cilantro [chopped] 1 Tbsp. fresh lime juice
1 Tbsp. white wine vinegar
1/2 tsp. sea salt

While the crackers are baking, throw together the salsa. Prepare all of the veggie and fruit ingredients as indicated above and mix it all together in a large bowl. Add the lime juice and vinegar and sea salt and mix it some more.

Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free]

Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free] Pineapple Salsa and Flax-Oat Crackers [Vegan, Gluten-Free]

The consistency is a little bit like bruschetta, so this sweet salsa requires a sturdy scoop like these crackers but blue corn tortillas chips would work just as well in a pinch!

What do you think?

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  • taylor
    April 1, 2014

    The flax oat crackers are so tasty! Especially the “dough” before putting them in the oven. They taste like good pretzels :D

    • thefitchen
      April 3, 2014

      You’re so right! They taste a lot like pretzels — I’m a sucker for doughs, batters, etc. I’m lucky anything ever makes it into the oven!

  • AK
    September 18, 2013

    Is it possible to omit flax seeds? I do not have any on hand. How would you recommend adjusting the recipe if so? Less water or more oats? Thanks!!

    • thefitchen
      September 19, 2013

      Since flax seeds are such a big part of this recipe, that’s not an easy substitute. Sesame seeds or pepitas would probably work, though!

  • Vicky
    August 9, 2013

    Hi. These look great! I tried to make the crackers, following the directions exactly and the crackers would not hold together. Do you have any suggestions as to what I might have done wrong? The mix did “ball up” before I rolled it out, but as I was rolling it out onto the parchment paper it was breaking apart. I sprinkled some more of the water onto the edges (especially, as they were really crumbling apart) and thought they might stay together after baking, but they did not. HELP! I want these.

    • thefitchen
      August 9, 2013

      Aw, we’re sorry to hear that Vicky :(. Although the mixture is slightly fragile when rolling out, it shouldn’t fall apart like that after baking…the recipe reflects exactly what we did to create the crackers so it might just be a difference in our ovens possibly? If you try them again maybe lower the baking temperature slightly and add more time until they become a little crispier and more solid.

      Did you food process some of the oats? It might help to food process more than the recommended 1 cup the recipe states for more binding power. Please try again and let us know if this helps!! :)

      • Vicky
        August 9, 2013

        Thank you for your quick response. Yes, I did process one cup of the oats. Next time (soon — as soon as I get more oats!) I’ll try with half or so of the oats processed. You used only one tablespoon of olive oil? (I thought maybe that was the problem?? but I really have no idea)