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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
Spring
May 10, 2015
Spring's Review
Basic raw cracker recipe
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.
The Rawtarian
May 11, 2015
Lovely, Spring. It's great to share the wealth! :)
Helen
Mar 25, 2015
Hi, I'm wondering if you soaked the flaxseeds first? If yes, how much water did you use to soak?
The Rawtarian
Mar 29, 2015
Hi Helen, you don't soak the flax seeds at all! :)
Alex
Jan 01, 2015
Alex's Review
Basic raw cracker recipe
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 :)
The Rawtarian
Jan 08, 2015
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 :)
Jasna Sacic
Oct 21, 2014
Jasna's Review
Basic raw cracker recipe
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
The Rawtarian
Oct 24, 2014
Thanks for sharing, Jasna! Looks like these turned out well for you!
Irene Maxwell
May 07, 2014
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
Yazzle
Jun 30, 2014
For me, the main thing is to get stainless steel trays to avoid BPAs. Dear Mme Rawtarian, we are making your crackers tonight!
The Rawtarian
Jul 03, 2014
:)
The Rawtarian
May 11, 2014
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!
Tikka
Mar 05, 2014
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!
Beth
Mar 05, 2014
What would you suggest if a person can't eat flax seed?
The Rawtarian
Oct 25, 2014
Hi Tikka,
Good question! The water is needed to mix everything together and to allow you to spread the mixture out nice and smoothly :)
The Rawtarian
Mar 06, 2014
Hi Beth,
You can try using ground chia seed (AKA chia seed meal) instead
Betty
Mar 02, 2014
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?
The Rawtarian
Mar 06, 2014
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)
abbas
Sep 19, 2014
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
The Rawtarian
Sep 23, 2014
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.
Rose Wignall
Feb 06, 2014
Rose Wignall's Review
Basic raw cracker recipe
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.
The Rawtarian
Feb 09, 2014
Glad they turned out well for you, Rose!
Rose Wignall
Feb 07, 2014
Also, possible crust for raw pizza?
The Rawtarian
Feb 09, 2014
I don't see why not, Rose!
Elke
Jan 15, 2014
Just put these in the dehydrator, can't wait. I rolled them out using a piece of waxpaper and a rolling pin, worked perfect. I put the mixture on my telflex sheet, covered with wax paper and rolled out using my rolling pin. No sticking and was able to get an even layer. :)
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