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Grain Free & Vegan Twisty Flax Sticks

I know most of you came here just for the Grain Free & Vegan Twisty Flax Sticks recipe, but before we jump in to that, there’s 2 new release cookbooks that I don’t want you to miss out on! 

Breakfast BeautiesThe first one is from my friend, Jeanine of The Baking Beauties:
Breakfast Beauties contains 25 gluten-free recipes for breakfast & brunch. Whether you’re looking for a quick meal on a weekday morning, or a recipe to impress the family with at a weekend brunch, you’ll find all those recipes in this ebook. All of the recipes are gluten-free, but there are also a variety of dairy free (or easily adaptable), egg free, corn free, nut free, yeast free recipes – something for everyone. And Jeanine is a mother of 2, so all of the recipes in this book are kid-approved! You can purchase the ebook here.

Whole Life Nutrition CookbookThe second cookbook is from Alissa Stegersten and Tom Malterre of The Whole Life Nutrition Kitchen:
The Whole Life Nutrition Cookbook is being released April 29th and is available for pre-order now. I got a sneak peek of this beautiful book, and I can’t wait to further dive into it. I appreciate the way Ali, mother of 5, cooks, bakes, and nourishes her family. Her recipes are healthy, made from whole food ingredients, and are low in starch and sugar. Though I haven’t had time to yet make the recipes I’ve bookmarked, I can honestly say this is a must have for any gluten free household (and it’s gluten, dairy, soy, and egg free!). You can purchase The Whole Life Nutrition Cookbook here.

Grain Free Vegan Twisted Flax Sticks {Allergy Free Alaska}

Twisted Flax Sticks {Allergy Free Alaska}As for the Twisty Flax Sticks, these babies are addicting! Such a fun, healthy snack – a little nutty, a little garlicy, and a whole lotta twisty (making them super kid {and husband} friendly). They are crunchy, not soft, but not quite as crispy as a cracker. And the flax seeds add a healthy boost of fiber, omega-3 essential fatty acids, and lignans, which are thought to help prevent certain types of cancers. These are the perfect portable snack, great for lunch boxes, camping, or long commutes. 

I first saw a recipe for gluten-filled Flaxseed Twisty Sticks on Pinterest last week, and although I’ve changed several ingredients making my version a completely different recipe, I wanted to make mention of the recipe because it truly inspired me. 

Wishing you all a wonderful week! 

Grain Free Vegan Twisted Flax Sticks Recipe {Allergy Free Alaska}A note about substitutions:
Sunflower seed flour *may* work as a substitute for the blanched almond flour, but please understand I haven’t tried it myself. 

If you are allergic to flax seed, you can try substituting ground chia seed meal for the flax seed meal, and sesame seeds for the whole flax seeds. But again, I haven’t tried this recipe with these substitutions, so I can’t say for certain if they will work. 

There are no substitutions for the coconut flour or the powdered psyllium husk. 

Grain Free & Vegan Twisted Flax Sticks

Grain Free & Vegan Twisted Flax Sticks


  • 2 tablespoons flax seed meal
  • 1/3 cup hot water
  • 1 1/2 cups blanched almond flour, gently packed
  • 1/2 cup tapioca starch
  • 2 tablespoons arrowroot starch
  • 2 tablespoons powdered psyllium husk
  • 1 tablespoon coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1/3-1/2 cup warm water
  • 2 tablespoon whole flax seeds


  1. In a small mixing bowl, combine the flax seed meal and the 1/3 cup hot water. Set the slurry aside to thicken up for at least 5 minutes.
  2. Preheat the oven to 375 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
  3. In the bowl of an electric mixer, whisk together the blanched almond flour, tapioca starch, arrowroot starch, powdered psyllium husk, coconut flour, baking powder, sea salt, garlic powder, and onion powder.
  4. Stir in the olive oil and flax seed meal slurry, and then slowly pour 1/3 cup of warm water into the flour mixture and stir until combined.
  5. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
  6. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
  7. Stir in the whole flax seeds.
  8. Cover a clean work surface with a large piece of parchment paper and use a rolling pin to roll the dough out in a circle until it’s thinner than 1/4 of an inch thick, but thicker than an 1/8 of an inch. The dough should be very easy to work with, but if it starts to stick to your rolling pin, simply place another large sheet of parchment paper on top of the dough, and roll it out between the layers of parchment paper.
  9. Use a pizza cutter or a large kitchen knife to cut the dough into long strips, that are approximately 8-9 inches long, and 1/2 inch thick.
  10. Carefully pick up one of the dough strips, gently twist it 3-5 times, and then place it on one of the baking sheets. Slightly press each end into the baking sheet to prevent it from unraveling. Continue until all of the dough strips are twisted and divided up between the 2 large baking sheets.
  11. Bake for 15 minutes, and then flip each of the strips over. Bake for an additional 10 minutes or until slightly golden. Cool completely before enjoying.

 This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday and Gluten Free Fridays. 

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