Overview

What makes this raw flax cracker recipe special? As always, I like how there aren't very many ingredients in it. And because of the walnuts, these crackers have a very nice, hearty, satisfying weight to them.
  • Prep Time

    7 min
  • Total Time

    8 hours 7 min
  • Suggested Servings

    10 servings
  • Yield

    Two dehydrator trays
  • Shelf Life

    7 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Add all ingredients to food processor. Process well, until quite well blended but still chunky. 40 seconds or so.
  • 2. Spread onto two dehydrator sheets. Use parchment paper or Teflex sheets. (For the love of God, never use waxed paper!)
  • 3. Dehydrate for 1 hour at 115. After one hour score the crackers with a knife so that they’ll be easier to separate later. Dehydrate for another 6 hours at 105. After 6 hours flip crackers and remove parchment paper or Teflex sheets. Dehydrate for one more hour at 105 until dry and cracker-like!

The Rawtarian's Thoughts

By The Rawtarian

Raw flax cracker recipes... Yeah, I know, there are a zillion of recipes for raw flax dehydrator crackers online. But how many of them are actually really good standby recipes that you want to make again and again? For me, this is my favorite raw flax cracker recipe -- hands down.

What makes this recipe special? As always, I like how there aren't very many ingredients in it. But somehow, I think because of the walnuts, these crackers have a very nice, hearty, satisfying weight to them.

I like to eat one or two of these crackers when I'm feeling as though I need a raw flax cracker recipe that'll really fill me up... and that tastes great, too.

Do not use a high-speed blender for this recipe. A food processor will work much better. Dehydrating times can vary wildly depending on the season, the humidity and your dehydrator. The best thing to do is hang out at home and check on them every couple of hours until you get the hang of making crackers. Try not to nibble too much on these raw flax crackers before they're done!

Note: If you don't have a tomato, you can use an apple + 1/4 cup water instead of the tomato.

Nutrition Overview

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

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

295 votes
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Hi Nicole, woooo those sound spicy! You are on your own with that one -- <-- I am NOT a spicy gal!

264 votes
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I am about to embark on these with a touch of chilli and another lot with wasabi :-) Keep you posted !

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Enjoy your new dehydrator Marni! Glad your first recipe was a success :)

All

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Im wondering, do these crackers turn out crispy enough like normal crackers? thanks im anxious to try this recipe!

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Hi Adriana, these do turn out crispy! :) Enjoy!

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Is there something I can do instead of the tomato or the apple plus water? I have no tomato, but I wonder if the apple won't make them too sweet and add more sugar content than I would want. Thanks! Sound wonderful.

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Hi Angie, red pepper would work here. The apple is fine - it won't make it too sweet.

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These crackers are addicting and the very best cracker EVER!

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Hi Mary! It's a good addiction, though, lol.

32 votes
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Have recently bought a dehydrator and stumbled across this recipe when searching online. I am not a raw food eater per se, but all these recipes on this site look amazing and have made me re-think my diet. These crackers are absolutely delicious! I mean - seriously seriously yum! Thanks!

27 votes
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Hi Chris! Kudos to you for trying out this raw recipe! I'm glad you enjoyed! :)

59 votes
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Hi! I have a round dehydrator, will that make a difference for temp?

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Hi Jeni,

No, go ahead. Should be generally the same

75 votes
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My dyhdrator has low medium high do you know the teanslatation for 105 temo

Posted from The Rawtarian's Raw Recipes App

74 votes
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Hi Dany - low

71 votes
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Hi. Borrowed an Excalibur and made this recipe for the first time. No tomatoes so added tomato paste and a few olives. Thought the mix was a bit dry so added some coconut oil. Crackers didn't 'crack' and were still moist, but absolutely yummy. Will leave out the coconut oil next time. Thanks for the recipe!

64 votes
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Isha, you are very creative! I'm glad the crackers turned out for you! :)

72 votes
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I am going to soak my nuts over night as I always do. I will start up the process tomorrow morning. Thank you for an inspiration of a ingredients combination.

68 votes
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You are welcome! :)

67 votes
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Could I use extra walnuts and sunflower seeds to replace the almonds?

70 votes
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yes Crystal

61 votes
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I made these this morning and they are currently in the dehydrator. I was wondering about soaking the almonds but since the recipe did not say to do so I did not soak them. However, I did not have a tomato so threw in a handful of cherry tomatoes and 1/2 orange bell pepper. I must say the mix tasted wonderful, couldn't keep from tasting it. The mix seemed a little dry but did stick together so we will see how they turn out. Soaking the nuts would probably solve the moisture issue. We do not eat onions so that also was omitted and would make a moisture difference.
Guess I should ask our Rawterian what she thinks? Thanks for the wonderful recipes.

49 votes
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Hi Verda, I don't use onions and garlic. I add chopped ginger. The "paste" was delicious and I am waiting for the crackers to be ready. They are still in dehydrator.

53 votes
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:) Good idea. Love ginger!

46 votes
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Sounds like some perfect substitutions in my book! Necessity is the mother of invention :) Hope they turned out well Verda

49 votes
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I have been eating raw for over a year now and have learned to make many different kinds of crackers. I must say... These crackers are absolutely the very best... best crunch and best taste! They are a hit wherever I take them. Can't wait to try some of your other recipes!

28 votes
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Thanks, Carol! The flax crackers do hit the spot, don't they!

27 votes
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Is there a way of making crackers without a dehydrator? Perhaps in the oven on a very low temp so it's still 'raw'? Thanks :)

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Hi Anni,

No sorry, a dehydrator is definitely required. The oven doesn't work. I've tried!

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Hi, I would like to purchase a dehydrator to make beautiful recipes such as these but I would like some advice... I'm looking at Excalibur... Are they a good brand? Is it important to get one with a timer? Or save my money and get one without a timer? Hope you guys can help ;-)

Posted from The Rawtarian's Raw Recipes App

28 votes
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Hi Sjaan,

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

Sedonas are supposed to be great too, but I haven't tried one myself

Hope this helps!

28 votes
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best dehydrator is the Sedona. it has two working fans, and is absolutely quiet.

28 votes
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Glad you're enjoying your dehydrator, Deb!

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i will also stand up for the Sedona. very happy with mine since i got it 3 months ago.

27 votes
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Glad it's working for you, Suzi!

28 votes
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i am gonna try this today but have no tomatoes... gonna try using a pureed red bell pepper. fingers crossed!!

26 votes
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Hey Suzi - I bet that would turn out awesome with the red pepper. How was it?

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i cant tell you how impressed i am with this recipe! i will keep it as my alltime favorite cracker recipe, WITH THE RED PEPPER!! i tried it the second time with cherry tomatoes and the texture and flavor didnt match up. i sampled them and sold them at a little organic market yesterday and they were very well recieved!! i love em on top of a green salad as my protein. ( im a vegan) they look really pretty on the salad, too. turns my everyday salad into fine cuisine! thanks for checking with me. keep inspiring us!!

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Hi Suzi, I will have to try this!!!!!!!!!!!! :) :)

22 votes
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making notes to my copy of your recipe... love this one!! the red pepper worked in a pinch. delicious. must say i soaked all the nuts and seeds so the dehydrating time doubled. i will be making these again and try it with the tomato next time.

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Glad it turned out well for you Suzi!

26 votes
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okay getting ready to stock the dehydrator so we dont have to do without these little gems... i see you say the life of these is a week in the fridge. just sent a box to my son halfway across the world. wondering,do you think they go bad after a week ?

22 votes
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Hi Suzi! Glad you're enjoying these! I've gotta say, they might go funky in a week - especially if they weren't really crispy (moisture + warmth = mold)

25 votes
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hello and thinking of you as i get ready to make another batch of these, as i keep hearing the same question at my house w/ family and friends , "do you have any of those crackers left?" i am compelled to share the fact that i made your crackers and they stayed fresh, delicious and crispy for 5 weeks in glass boxes in the fridge with parchment between the layers. i did soak my nuts and rinse them first, so my dehydating time about doubled. it was worth it. i am so pleased to have my perfect raw cracker. thanks for this one : )

24 votes
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Suzi! What's wrong with you? Stop sharing! ((Wrist Slap))

lol

Nice work with the crackers in the fridge!! Thanks for sharing your tip - it's comments like yours that make this place great.

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: )

23 votes
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:)

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My batch lack crunch after 20 hrs! I think they are too thick looking at your picture….still tasty.

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Yes, thickness has a lot to do with it. Glad you still find them tasty, Cherie!

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Do you soak any of the nuts or seeds overnight?

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Nope, not unless the recipe explicitly states to do so :)

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Thanks!!

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Happy to help, Judy :)

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This makes very very good crackers! I also made a batch and didn't break it apart into crackers for a really nice crust for a raw pizza.

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Nice idea re: the pizza crust, Matt!

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Vera's Review

Raw flax cracker recipe
5
5 out of 5

Thank you soooo much for this awesome recipe! I've have made believers out of hardcore junk food fanatics with these...I've tried many and these are now my basic EVERYDAY cracker...they are the best!

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Love it Vera!! well done with your hardcore junk fanatics! xox

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Kristen's Review

Raw flax cracker recipe
5
5 out of 5

I have tried many raw cracker recipes and this one is - by far - the most delicious one I have ever had. The flavors explode in your mouth! I added some fresh cilantro and they are absolutely irresistible. Thanks for the recipe!

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Hi Kristen,

So glad you enjoyed it! Cilantro addition is a nice touch. Glad to have you here :)

62 votes
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Why will a high speed blender not work? I have a really nice Kitchen Aid food processor, but it is a pain to assemble and clean. I prefer using my Vitamix whenever I can. What's the reason a blender is not good for this recipe?

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Hi Maureen,

The way I see it, basically, blender is for liquidy stuff (smoothies, icing, soup, sauce) and food processor is for dryer stuff (brownie, cake, cookie dough etc). Cracker batter can go either way, but I find that really dry stuff (especially heavy on nuts) is a PAIN and doesn't really work in a blender.

49 votes
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Are we supposed to soak the nuts before processing - I am sure I made these before - and you soaked for an hour or so....

Posted from The Rawtarian's Raw Recipes App

40 votes
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Hi Sarah,

No, you definitely do not need to soak for this recipe.

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Deborah 's Review

Raw flax cracker recipe
4
4 out of 5

This are good but after 11 hours, still aren't crunchy. (And yes, I'm nibbling along the way) I wish I would have soaked the onions first because they still have a bite. I used coconut aminos and added honey, raisins and caraway. Then I sprinkle mushroom salt which made it! Thank you! This is my first attempt at dehydrating! I hope I don't get addicted to these!

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Hi Deborah, sounds like an excellent success for your first dehydrator attempt!

One important note - honey does not dehydrate, so that might have contributed to the lack of crunch :) (Best to never use honey in the dehydrator)

Also, re: onions, using sweet yellow onions can be the yummiest

56 votes
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Hey! Thanks for the awesome recipes! I was wondering if there was any sub for almonds? Thanks?

Posted from The Rawtarian's Raw Recipes App

50 votes
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Yep - in this recipe you can omit the almonds and use any combo of sunflower seeds, pecans, cashews or walnuts instead

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Sha's Review

Raw flax cracker recipe
5
5 out of 5

I need to make bigger batches of these; they're just too yummy to be true .

52 votes
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Yep! I recommend making one batch and then making another batch right after (no need to wash your equipment in between) - because if you try to do a double batch at once it might be too big for your food processor

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Shelly Marshall's Review

Raw flax cracker recipe
5
5 out of 5

Another awesome recipe! I made these yesterday, and added fresh Italian parsley (it just sounded like it would go with the tomato and onion), and the taste was great. I only dehydrated them for about 10 hours total, and they are quite dry. We ate them plain, with a kalamata/mushroom pate I made, and I crushed them on my salad for lunch. I have no idea how I ever got along without your recipes. Thank you. I wish I could post a photo of them. Have you considered adding this option?

55 votes
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Hi Shelly, your mushroom olive spread sounds delicious. Re: adding pictures to the reviews, it's on my "to-do" Christmas list :)

72 votes
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I loved these ones too, they have kind of a pizza flavor. Yum!

Posted from The Rawtarian's Raw Recipes App

81 votes
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I have just put these in my dehydrator! Cross your toes! I used Brazil nuts instead of almonds, upped the Flax to 4Tbs, added 3Tbs of hemp hearts, added 1/2 cup of spinach and a good handful of cilantro. The paste tasted amazing! The kids are anxiously awaiting the crackers!

51 votes
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When the paste tastes amazing you know you're off to a great start. Or should I say, you know you're on fyre :)

Hope they turned out to your (and your little ones') liking!

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Really delicious! I used pumpkin seeds instead of sunflower seeds.

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Hi Akanke! So glad you enjoyed. Love using pumpkin seeds! They are a perfect substitution in this recipe. Nice  :)

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These really ARE outstanding. Have been making flax crackers for over ten years, and truly, none even come close to being this delicious. Thanks for the recipe!!!

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Danielle :) :) :) :)

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Totally delicious! I used slighly reconstituted, chopped sun-dried tomatoes instead of regular tomatoes and it is yummy:)

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Hi Staci,

So glad you enjoyed this recipe too :)

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I have made your moist bread recipe, your zucchini bread recipe and the flax crackers and all are absolutely delicious! I am so grateful for your site. You are such a source of inspiration to me, especially because myself and my family are very new to eating raw foods and need information and ideas all the time. Thanks again:)
Quick question....
Do you ever make a couple of different batches for the dehydrator at the same time? I wonder if the flavours would overlap, making it inadvisable. I am dehydrating some crackers and would like to make some fruit leathers also. Am I better off doing them separately, or can I dehydrate on separate trays at the same time? I surely do not want my leathers tasting like onions!

158 votes
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Hi Staci, you have been a busy bee!

I tend to always dehydrate savory together and sweet together. (I never do savory and sweet at the same time in the dehydrator, because the savory item always seems to take over everything. And then your fruit leather tastes like garlic!)

208 votes
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Yeah...I kind of figured:). Thanks for getting back to me...much appreciated.

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Staci :)

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is there anything that can be substituted for the sunflower seeds? maybe more nuts? dont have any on hand right now... would a small amount of olive oil work?

154 votes
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Hi Christina, instead ofthe sunflower seeds you could use an equal amount of pumpkin seeds or pecans

(PS: don't use olive oil instead - always substitute a nut with another nut)

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I just received my new dehydrator and this was the first recipe I tried. They really are delicious and will be a great snack for pre or post-workouts, hiking, and mid-workday doldrums. I look forward to experimenting with other recipes on your site. Thanks!

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Enjoy your new dehydrator Marni! Glad your first recipe was a success :)

Top Voted
264 votes
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I am about to embark on these with a touch of chilli and another lot with wasabi :-) Keep you posted !

Top Voted
295 votes
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Hi Nicole, woooo those sound spicy! You are on your own with that one -- <-- I am NOT a spicy gal!

Top Voted
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Forgive my ignorance but why can't we use baking paper?

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Hi Emma, sorry if I made things confusing. "Baking paper" (also called parchment paper) (paper made to be heated in an oven) is perfect and recommmended. However, stay away from "waxed paper" - because it tends to stick to food when heated. 

hope this makes sense!

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Thanks for the recipe! I added a few kale leaves to bring some color into the mix. I also used chia seeds and pumpkin seeds in place of walnuts. I'm very excited to try these, as well as a few other recipes I found on your site. Thanks again!!!

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Hi Steph! Sounds deelish! Glad to have you here :)

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I suppose you're talking about Fahrenheit and not Celsius here?

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Fahrenheit :)

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I plan on making these soon. The only thing I plan on changing is adding some chia seeds to this as well. Other than that, sounds great!

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My dehydrator is arriving tomorrow so I'll be trying these.....The only thing is that I don't have a food processor, but I do have a food mixer and liquidiser, so I'll have to see how they turn out.

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hi, I am totally new to this website and found some wonderful recipes!! Thanks a lot for sharing...

Now, any chance I could get a very simple hummus recipe to go with these delicious crackers? (or shall I just try to mix a few stuff together :-S)

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HOMMUS

Soak 2 cups chick peas o'night

Allow to sprout until shoots are 1 cm long {rinsing 1 -2/day}

Blend or use juicer

Add 1/2 cup lemon juice
1 cup Tahini [sesame paste]
pepper & salt
Optional: cumin pwd [optional]
aesophotida [garlic substitute from Health or Asian stores]

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Now hummus is definitely something I should tackle! I haven't made or created one that I love yet. So I should add that to my to-do Dhana. Thanks for the inspiration!

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This hummus recipe is a great one. I like to add cumin.

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http://allrecipes.com/Recipe/Hummus-III/Detail.aspx

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Thanks Beth! Chick peas (garbanzo beans) are not considered raw since they are cooked. However, some people seem to make hummus out of zucchini, which is something I'd like to tackle some time soon. Thank you for the inspiration! Cumin is delicious. I like to add it to my avocados sometimes.

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I have these in my oven right now, which I can set as low as 80'F and use convection. My manual says that I can dehydrate in it, and I've successfully dehydrated other items in it. Can't wait to try them. I am soooo hungry!

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i wonder if they turned out in your oven? In general I yell, "don't use your oven it won't work!!" but it depends on how good your oven is and whether it does dehydrate I guess!

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Can I use milled flax seed?

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Hi Jared - yes you can use milled flax seed (AKA ground flax seeds) instead. Either is fine

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I always add nutritional yeast and kalamata olives, basically turning them into very yummy cheese onion crackers. I lay off the salt too, adding just a pinch as the kalamata olives are already very salty. I let them dry for 14-20 hrs as they dry out very nicely once cut up, meaning you can keep them in a sealed box for up to 10 days.

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YUM Emilie!

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In the dehydrator as we speak. I didn't have any red onion, so used onion powder instead and also threw in some nutritional yeast to make them a bit cheesy. Will let you know how they taste. Can't wait!

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Curious how they turned out for you, Maddi?

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These crackers are awesome! I think a little to much salt. Next go around a little less. Tried other cracker recipes and they were also super. Got the dehydrator thing down. Very easy.
Love this site!

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Glad you're finding them easy Marya! It's not too bad once you get the hang of it, especially cause most crackers require the same steps

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Hi, I am very interested in your possible reply to Christine's question from August, as I just received my dehydrator and am wondering also, about thickness and drying time, as I enjoy a crisp cracker. Thank you.

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Thanks for the nudge. Answered :)

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Hi Laura
These were my first attempt at making raw crackers. They turned out brilliantly. Not sure if I got the thickness right, but they are very forgiving, and I don't think it matters too much. The flavors are perfect together, but as my confidence grows, I will experiment as well I think. As they are though, these will get made over and over.

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Yay for success on the first try!!

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How many calories would you think

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Sorry Sarah I do not provide calorie counts

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Hi there,

Thanks for sharing so many great recipes. This was my very first attempt at making crackers and my very first attempt using my new dehydrator! I think I must have made them a bit too thick because they didn't seem very cracker like....do you have any tips on an easy ways to spread them out on the sheets while keeping them together and not too crumbly? Thanks!

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I've done well with a silicon spatula- not sticky, and the right flexibility/resistance ratio!

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Nice Janet! Great tip, and thanks for sharing! Love little kitchen gadgets that make a diff!

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This recipe isn't the easiest to spread, I will admit.

Cracker recipes that contain oil (olive oil, for example) are easier to spread, but they don't get as crisp.

To spread this recipe just takes patience. I usually use the back of a spoon to spread this recipe on parchment paper.

If they are really crumbly they might be a bit too dry - you could try adding a VERY small amount of water if they won't spread (small amount = 1 teaspoon for example)

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hi! i just got a dehydrator and these were my first attempt at flax crackers.. they taste absolutely delicious! my only question is: I left them dehydrating for a very long time (over night and then some) because they didn't seem to get totally dry ever... do you know why this could be? is it a matter of thickness?

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This cracker gets crisp and cracker like, but not bone dry

Thickness definitely affects this - so next time you could try to make thinner - especially in the center. And also if you seperate them once they are holding together and then dehydrate for the longest time while they are cut up like crackers that will help the air ciculate around them

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Hi Laura,
I just wondered if you took the skin off the almonds or left it? I think I read somewhere that the skin contains something that prevents absorption of other good stuff (I think it was called phytic acid, but might be mixing the name up with something else).
I love your site and your recipes are wonderful! I'm going to try the 'cheesecake' as well as the flax crackers - can't WAIT!
Jeni x

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You should soak the almonds in salt water overnight to remove the phytic acid first and then make the crackers. You could either make the crackers with the almonds still wet or what I usually do is immediately dehydrate the plain almonds and have them on hand for recipes like this. Nurishing Traditions is a good book that goes over all the soaking.

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I never remove the almond skins because that just sounds like way too much work!!!

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These sound great and in keeping with my A type diet its great, apart from the tomato. If I leave this out and/use a chili, will it affect the cracker much?

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If not using the tomato you will need to add a tiny bit of liquid (water?) or something tomato-like so that the balance doesn't get all wonky

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Would you change flavors at all to make crackers that would be good with almond butter/honey. My kids would eat this.

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oh, I've looked around your site at more recipes, and I think I got it. I will try some!

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Hi there! I'm going to make these this weekend, but I was curious-is it whole flaxseed or ground flaxseed? I'm guessing you would have said 'ground', if it was. :) Thank you!! Loving all your easy-to-make & not-expensive-ingredient recipes!!

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It won't make much difference for taste, but be sure to grind flaxseed in order to get all that fiber, omega-3 fatty acids, and lignans! Most whole flaxseed passes through your system undigested, making them a little pointless. See, e.g., http://www.mayoclinic.com/health/flaxseed/AN01258

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Great tip, Amber! Thank you for sharing

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either would be fine, but I usually use whole in this recipe :)

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Do you soak your sunflower and flax seeds first?

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Hi Betty! Nope, no soaking 'round these parts unless it's specifically stated :)

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I made these last week as my first-ever raw chips. Wonderful flavor and easy to make. I was out of almonds, so doubled the walnuts. Shared them at work and everyone loved them. Thank you!

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Brenda, you are superwoman and an excellent sharer lol.

Glad to read what you susbtituted with and how they turned out. Thanks for being here.

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Could you make these in the oven over a period of time? I don`t have a dehydrator.

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No, sorry. You need a dehydrator. Oven won't do.

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Some convection ovens can be set to 105 degrees and work fine.

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Thanks so much for posting this; I'm excited to try it. We're new to raw food, and the info you've provided is awesome!

Can you make these with any type of nut? I have a slight reaction to walnuts - weird, I know. Do you think pecans would work as well? Or something similar?

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Yes, you could definitely substitute pecans for the walnuts :)

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I made these crackers today and they're yummy!! I added some caraway and they were just perfect! Easy to make and delicious. The flavors of tomato, onion, and salt make a delicious cracker for guacamole, raw hummus, or even as a bun for sunflower seed burgers. Thanks!

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Glad you liked 'em, and thanks for coming back to let us know how they turned out.

Caraway sounds interesting. I don't use it, but I should! I don't have any in my pantry. I should get some.

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Hello, people, these are excellent crackers!! Try them please.

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I am going shopping tomorrow and wil let you know!

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I store them in a sealed container in my pantry. But if you aren't going to consume them within 5 days or so you better make sure they are VERY dry.

I usually tend to eat these within 4 or 5 days so storage is not an issue.

If you plan on storing them for longer, as I said, make sure they are very dry and have no moisture left. (A good way to tell is if you squeeze the cracker. If it "gives" it means there's still moisture in there.) I don't like my crackers TOO dry, so I like to keep them a bit moist and then I just make sure I eat them relatively quickly.

If you make these let me know what you think.

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PS: You can also put these in a big ziploc bag and freeze them. Works really well. You can practically eat them right out of the freezer.

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one question.do you mean degrees in your recipes if so if you dehidrate at 115 degrees your crackers are not raw anymore. 40 or 46 should be the limit higher than that your are destroying the enzymes. so you might as well put them in the oven....

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One is Fahrenheit and the other is Celsius. You are in the same ballpark.

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Hi Flores, thanks for your note. Actually, 105 degrees F seems to be the magic number that I am familiar with :)

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I tried these, and they were awesome. Full of flavor, and very filling. The texture reminds me of bread. Mine were a little thick. I am making more now, and will try to make them
thinner and crunchier.

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So glad you enjoyed, MomsTaxi! It's fun to play with thickness and texture to see what works best for you.

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I'm going to try these guys tomorrow. How do you store them and how long are they good for? I'm a raw food newbie.

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I am new to the raw food world. I just put a batch of these crackers in my dehydrater. If the magic number for keeping enzymes alive is 105 degrees, why does the recipe call for one hour at 115 first? I've been wondering as I have seen several recipes that start things out hotter at first. Very helpful website by the way!

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Hi Kara,

Great question.

As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

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