Overview

Here is my standby basic raw cracker recipe, which I use on a regular basis. It's hearty and very seedy. A dehydrator is required for this raw recipe.
  • Prep Time

    5 min
  • Total Time

    18 hours 25 min
  • Suggested Servings

    14 servings
  • Yield

    2 dehydrator trays
  • Shelf Life

    5 days in fridge or 2 weeks in freezer
  • Equipment

Ingredients

Nutrition Facts

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!

Nutrition Overview

A-grade
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a good source of Dietary Fiber.
  • This recipe is a noteworthy source of Protein, Calcium, Iron, Vitamin B6, and Vitamin E.

Printable Recipe (PDF)

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Photos

Raw dehydrated crackers

Comments and Reviews

Top voted

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

151 votes
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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. :)

149 votes
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Excellent tips, Margentina!

All

6 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

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

73 votes
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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

64 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!

59 votes
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:)

72 votes
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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!

79 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!

90 votes
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What would you suggest if a person can't eat flax seed?

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Hi Tikka,

Good question! The water is needed to mix everything together and to allow you to spread the mixture out nice and smoothly :)

79 votes
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Hi Beth,

You can try using ground chia seed (AKA chia seed meal) instead

89 votes
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I've got my first batch in the dehydrator right now. Cut it in 1/2 just because I didn't have enough flax seeds. And after reading the after comments about making a sweet cracker, I thought next time I could make 1/2 of each.

What quantities of cinnamon and cut up (I'm assuming you'd use dried apricot?) apricots? Any other sweet varieties you could suggest?

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Hi Betty,

I haven't made a batch of sweet myself, but it's a great idea.

Perhaps 2 teaspoons cinnamon, and for dried apricots, maybe 1/2 cup chopped - plus you'd want to add a sweetener, like agave nectar or maple syrup or soaked dates. Also, do not use honey since it doesn't dehydrate (and omit parsley, red pepper and spices)

18 votes
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Hi,
it is a very nice recipe but you thing it is not havy.
how many days we can kip and how we stor it
Many thanks

24 votes
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Hi Abbas, The easiest way to store this recipe is in a ziploc tightly-sealed plastic bag in the freezer for up to 2 weeks.

90 votes
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I made these today and used a 200 degree ove because I don't own a dehydrator. They turned out well. After an hour, they had a flat bread like texture that I thought was delish, but kept them in until a had crackers.

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