Recipe Directions

  • 1. Mix everything together in a mixing bowl.
  • 2. Line two dehydrator trays with parchment paper or teflex sheets. Spread batter evenly on two trays using the back of a spoon.

  • 3. Start dehydrating the crackers. I generally dehydrate everything at 120 degrees for the first hour, then I reduce the temperature to 105 degrees for the remainder of the cooking time.
  • 4. Score the crackers. Once the crackers are starting to harden up (four hours later?), use a knife to score the crackers along wherever you want the crackers to separate. (This will make them easier to break later on.)
  • 5. Remove paper or teflex. Once the crackers are holding their shape together very well (8 hours in the dehydrator?), break them apart along the score lines. Remove the parchment or teflex sheets and place the crackers directly on the dehydrator tray.
  • 6. Finish dehydrating. Some people like their crackers a bit moist. I like this particular recipe to be very dry. If you plan on keeping them for a few weeks or more in storage, then you must ensure that there is no moisture left.

The Rawtarian's Thoughts

By The Rawtarian

Having a basic raw cracker recipe at your disposal is integral. Make sure to always have a batch of basic raw crackers on hand at all times. Crackers are very helpful when you need to throw together a quick raw meal or snack. Raw crackers are integral to helping you keep with the raw food diet lifestyle.

Here is my standby basic raw cracker recipe, which I use on a regular basis. Feel free to modify to suit your fancy. For example, you could make a sweeter cracker by omitting the savoury spices and adding cinnamon, for example.

This recipe makes enough for two dehydrator trays' worth of raw crackers. Try it as is once to make sure that you'll like it. Then, forever more, double or triple the recipe! Buy parchment paper or teflex sheets (which can be purchased from dehydrator sellers). 

I store dehydrated crackers in the freezer in a large ziploc bag.

Eat and enjoy! I love avocado, sprouts, and tomato on raw crackers. Mmm!

Recipe Photos

Nutrition Facts

Nutritional score: 77 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a good source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin E.
  • This recipe is a noteworthy source of Calcium.

Amounts per 89 g (3 oz) suggested serving

NameAmount% Daily
Calories 239 10 %
Protein 8 g 15 %
Fat 20 g 25 %
Carbohydrates 11 g 3 %
Dietary Fiber 8 g 26 %
Sugars 0.74 g
Calcium 126 mg 13 %
Iron 2.9 mg 22 %
Sodium 177 mg 8 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

233 votes
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Chia seeds can be used in a similar fashion to flax in this application....

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Lone's Review

Basic raw cracker recipe
5
5 out of 5

I just got my Excalibur and this was the first recipe I tried... I added 4 tbsp of peppers & parsley each and I used Asian spice and chillie peppers too.. I should have measure the spice though lol.. a little seems to go a LONG way! .. I still loved the crackers and will make a basic batch to have on hand as I'm trying to go grain free - which leaves nuts and seeds :) yum! .. Anyway.. Thanks for for this great recipe! Have you tried freezing these? Not sure if it's even necessary but wondering about longevity as I like to use all 9 shelves but since there's only one of me, I also don't want to waste anything. :)

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Excellent tips, Margentina!

All

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Hi! I'm on an anti-inflammatory diet for rheumatoid arthritis. Because of this I need to soak all nuts and seeds. What do you suggest for your recipes which call for nuts and seeds? Is this a case where I would need to soak and then dehydrate all nuts and seeds before using them in recipes? I'm assuming soaked nuts and seeds would contain too much moisture and alter the recipe. Furthermore, I can't imagine grinding up soaked, say, flax seeds.

Hope you can help! Thanks!

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Hi Taryn!

It definitely depends on the recipe. You've hit the nail on the head, in some recipes you really need to use DRY (non-wet) nuts, or else the recipe goes wonky. This is often the case with pie crusts using nuts, for example. Or other recipes where the moisture content is critical.

However, pretty much any recipe that needs to be dehydrated (like this cracker recipe) you can use moist nuts that have just been soaked. (This is because all of the water is going to get dehydrated off, so a bit of extra water isn't a big deal.) Simply soak in water, drain, then rinse clean and pat dry with a clean kitchen towel.

Also, some people do soak their nuts, then dehydrate them and store them. This is also an option, but more labour intensive.

Hope this helps!

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Anthony's Review

Basic raw cracker recipe
5
5 out of 5

Great site. Thank you. You are a star!

15 votes
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Thanks Anthony!

It takes a star to know a star :)

17 votes
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when i have nothing else on hand to throw on my crackers, some coconut oil (tastes even better then butter) and honey do the trick

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Yum!

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Zalia's Review

Basic raw cracker recipe
5
5 out of 5

Tried half the recipe first and now have double the recipe in the dehydrator as they turned out really nice.

Question though, how is everyone mixing the ingredients? For me the flax meal gets pretty lumpy. The best result I had was by mixing the water and the flax meal first and then adding the rest, mixing with my hands, but I still had a few lumps left.

Also, could you please include the height that you are spreading the cracker mix in the recipe for the people like myself not using the Excalibur?
Thanks

19 votes
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Hi Zalia, I just mix everything up all at once! As for cracker height, I'd say about 1/4 inch for all crackers! Hope this helps!

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Do you mix with a metal or wooden spoon, knife or just hands? Do you not get flaxmeal lumps and if so how do you smooth them out?

16 votes
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Hi Zalia! I use a regular metal spoon – I don’t get too many lumps. If too lumpy, add a bit more water! It’ll just dehydrate itself away in the end. :)

17 votes
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great recipe! really easy to do and delicious ;-)

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Wonderful to hear! :)

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Spring's Review

Basic raw cracker recipe
5
5 out of 5

this has become my go to raw/paleo snack. and folks at work have loved it too. have made 3 batches of the savory, next going sweeter.

20 votes
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Lovely, Spring. It's great to share the wealth! :)

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Hi, I'm wondering if you soaked the flaxseeds first? If yes, how much water did you use to soak?

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Hi Helen, you don't soak the flax seeds at all! :)

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Alex's Review

Basic raw cracker recipe
5
5 out of 5

Hi, I was wondering whether I should use a "fruit roll up" solid tray or a fine mesh screen tray for dehydrator crackers? Thank you and I can't wait to try this recipe once I know which tray to use :)

22 votes
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Hi Alex!

I would use the fine mesh screen tray but line it with parchment paper at the beginning, then remove the parchment once they get solidish :)

32 votes
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Jasna's Review

Basic raw cracker recipe
3
3 out of 5

These were the first crackers I made and I need to say they are fine as a base crackers, but next time I will certainly add a little more salt because they are solid and suitable to take it and nibble in case of emergency, but need a little bit salt

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Thanks for sharing, Jasna! Looks like these turned out well for you!

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I haven't tried these recipes yet - I am considering adding a greater percentage of raw food to my regular foods. The issue of a dehydrator interests me - with your experience (I know you can't recommend a product, but...)what features would be essential for you in a dehydrator?
And, what about pepitas in these cracker/pizza base recipes?
Love your site and the recipes look extremely tempting!!
Regards, Irene

90 votes
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For me, the main thing is to get stainless steel trays to avoid BPAs. Dear Mme Rawtarian, we are making your crackers tonight!

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:)

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Hi Irene,

Great question.

General principles: 8-to-10-trays are ideal, and do not get a round dehydrator because they don't circulate air properly.

Best dehydrator is 9-tray Excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

For the budget-conscious, you can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done if price is a big factor. The main difference is that this one doesn't have a door that closes all the trays in (which isn't a big deal unless you want to dehydrate taller items and have to remove trays, but you can cover the holes with aluminum foil if need be): http://tinyurl.com/avb59e3

Hope this helps!

101 votes
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Hello! I'm new to dehydrating and think your recipe looks delicious! One thing confuses me, though - if we're drying the crackers for 15+ hours to remove the water, why is so much water added to the recipe? Would it not expedite the process to use only 1 1/2 cups of water? I appreciate your wisdom and look forward to learning about the science of dehydrating!

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