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....

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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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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

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!

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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!

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!

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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 :)

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Hi Beth,

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

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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)

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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

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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.

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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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Glad they turned out well for you, Rose!

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Also, possible crust for raw pizza?

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I don't see why not, Rose!

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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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Love it Elke!

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We love them, so delicious.

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Good to hear, Elke!

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I would love to try this! I tasted some raw crackers at a friends house and they tasted awesome (I'm not sure if this is the recipe they used but I think it might be). My question is can I make this without a dehydrator? Would a low temp oven do the trick?

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Hi Felicity,

No sorry, it's not possible to make these without a dehydrator. But the good news is I have many easy route recipes that don't require any equipment, like these sweet bars or these macaroons :)

https://www.therawtarian.com/rawtarians-chewy-raw-sesame-seed-bars
https://www.therawtarian.com/raw-chocolate-haystacks

24 votes
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I made these today in my new Excalibur ( thank you Santa!) and they are amazing! Lovely recipe, I had no sunflower seeds so subbed pumpkin instead. Really yummy with houmus and your guacamole recipe. Cheers!

Posted from The Rawtarian's Raw Recipes App

23 votes
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Woo, thank you Santa is right!

So glad you enjoyed the crackers, Lullabelle :) Nice way to serve them with guac too

Glad you're using the app!

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Do you need to soak flax seeds? I've only made flax crackers with soaked flax seeds.

Posted from The Rawtarian's Raw Recipes App

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Hi Andy, no, do not soak!

In my recipes, you only need to soak if the recipe explicitly tells you to

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Its annoying how comments print with recipes. Can you add a "print" button please!!!

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Hi Gina, Printable recipes are one of the many benefits of being a member of "The Rawtarian's Kitchen" :) www.therawtarian.com/TRK

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Ali Buck's Review

Basic raw cracker recipe
5
5 out of 5

Ridiculously easy and incredibly tasty! My first taste having made these was of an avocado, tomato, lettuce and sprouts open sandwich with a little lime and tahini dressing .... taste explosion! Thank you so much for this recipe, it will be a constant!

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Hi Ali, so glad you liked. And your sandwich sounds DEE-LICIOUS! So nice to see your smiling face :) Glad to have you here!

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Wendy's Review

Basic raw cracker recipe
5
5 out of 5

I love this recipe, I make it all the time. I add nooch, chili, pumpkin seeds and a tomato to it tho. I take roughly diced chili, pepper, tomato, and the water and blend them in the high-speed blender...saves me having to chop things too fine. I add the herbs right at the end so they don't blend too much. This is my 'go to' recipe and even get requests to make them for other people!

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Hi Wendy, love your additions!! Thanks for sharing them with us. It's comments like yours that make this place great. <3

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Hi, I absolutely love your recipes! I'm "dying" to try at least one the only dilemma is I do not own a dehydrator. Would you recommend a specific dehydrator to work best or will an inexpensive round one do he trick? In this case do you get a bang for your buck if I spend extra on a brand named dehydrator? Is it worth the invested monies?... Please let me know your thoughts...

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Hi Catalina,

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

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

You should get a 8-to-10-tray, and do not get a round dehydrator.

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Hi :) They are now in my oven that goes down to 100 F :-D Can´t wait till tommorrow when they should be done. This is my first attempt on making raw crackers and I am so happy that I found your page. You are very inspiring - I´m def going to make more of your delish recipes! <3

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Hi Elisabeth - how did they turn out?

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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. :)

Top Voted
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Hi Lone, I also find that flavours intensify when dehydrated, so a little definitely goes a long way - as you discovered :)

Raw crackers freeze really well. I keep mine in plastic freezer bags (ziploc). Sometimes I eat them right out of the freezer - they don't need to defrost much at all.

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This was my first raw "cooking" endeavor and I was incredibly pleased. They taste like the ones I have paid six dollars for at Whole Foods. Crunchy, nutty, and flavorful. Can't WAIT to make hummus and have these for a snack.

I suck at following recipes so I used this as more of a guide. This is the reason I struggle to be a good baker. :)

These will be a staple in my home from now on.

Thanks for sharing!!

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Just turned on the dehydrator for a batch with chia instead of sesame. Fingers crossed! In my little Nesco 400 watt round, I had enough for 3 trays. I'll let you know how they turn out!

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Hey Matt, loved your email and pic! Glad they turned out well for you.

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I had a simple dehydrator years ago and have finally decided to get back into it. Basically, I did banana chips and jerky. The raw foods way, while interesting and I certainly do not disrespect it, is not a limiting factor for me. I have purchased another simple dehydrator and it doesn't have a variable temperature, so I don't know what temp it runs. (Nesco 400 watt round model) This cracker recipe looks really interesting! Am I going to be able to pull it off with my basic dehydrator? I appreciate one of your other reader's comments involving substitutions...my wife is allergic to sesame, so I'm going to try to find chia seeds. If that doesn't happen, then maybe pumpkin seeds (should I give them a quick buzz in the processor?). I've never used flax before...looks kind of like sesame, but I don't think they are related. Ever heard of flax allergies? If not, I think we're good. Happy dehydrating!

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Matt, I'm a professional herbalist, I've been studying plants since 1977. Sesame is not at all related to either Flax seed or Chia seed. Sesame is in the Pedaliaceae Family, Flax is in the Linaceae Family (fibre from the plant is used to make linen cloth) , Chia is in the Lamiaceae Family (That's the Mint Family...).

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Hello, there.
I have a question.
I do not feel comfortable to leave the dehydrator working over night. Is it possible to run it 10 hrs a day, then switch it off and then run it for 10 hours again?
Thank you

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Hi Alina,

It's possible but you want to be careful of food spoilage - things might go bad (moldy, etc) if you keep heating and cooling too many times. It may be best to refrigerate in between dehydrating times.

Definitely better to do it all at once though :)

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Thank you. Just newbie's fears )))

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You're just doing your "due diligence" Alina. I like that!

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Do you need a dehydrator to make these or could you do them in an oven???

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Dehydrator definitely needed, Sheila :)

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I just got a newfood dehydrator and this post is a quiet the inspiration I needed, thank you!:)

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Congrats on your new dehydrator, Jelane! Glad to provide some inspiration for ya!

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Hi, I am new to raw, so have a question about sprouting: I seem to see sprouted seeds in a lot of the packaged raw products. What is the advantage to sprouting first, and is soaking as you mentioned in a previous response above, enough to consider the seeds sprouted, or do you actually see the beginning of growth before it's actually sprouted?

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Sprouting is good because it involves removing the enzyme inhibitors (the stuff that makes the food be dormant and not grow when dry) so they start growing - thus they have more enzymes and are alive!

However, sprouting is really annoying and time-consuming, so I don't usually do it.

However, sometimes in my recipes I will tell you to SOAK something and that is important because in some recipes food needs to be softened by soaking

Hope that helps, Karen!

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I'm not sure where I'm going with my eating I hate alot friuts and veggies. I don't like most cooked, maybe raw would be better?

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You probably need to acquire a taste for them. I also used to hate the taste of raw fruit and veg before I did a 30-day raw food challenge. Watch me talk about it here: http://www.therawtarian.com/rawtarians-story

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Hi, I'm new to raw foods and there is one thing I don't understand about your recipe. If any temp. above 115 degrees kills enzymes, why do we start the crackers at 120 degrees for the first hour? I don't understand how that doesn't kill the enzymes. I have seen this in other recipes, as well. Thanks for any info.

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Hi Marsha, I explain this more in Raw Dehydrating 101, but basically -

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” 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. *******************

One of the best side-effects of setting your temperature higher at first is that itʼs 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, yes, it is possible that your food will go above 105 degrees. However, I feel that 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.

*********

This slight temperature increase is a rule-bender that many, many raw fooders do, and it is worth it.

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Thank you so much for your reply :)

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:)

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Ok! I made the crackers and they finished yesterday!!! Amazing! Even my adult sons who are not rawtarians loved them! I made some sweet and some savory- by sweet I mean I added coconut and blueberries after everything else and before any savory spices. Today I made your raw zucchini bread! Can't wait for that! Your recipes are wonderful! Thanks again for all you do!
Carrie

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Yum! Nice substitutions! Glad you are putting your new D through some hoops. Soo nice to have a D - there is nothing like a crunchy cracker when you haven't had one in ages! Texture is important

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I just got my dehydrator and I am initiating it with your raw cracker recipe! I'm SO grateful that you are there, doing what you do! I'm a big fan, and I know there are lots of us out here who appreciate you!
Thanks,
Carrie

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xox

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Can I dry these in My Oven ,It only goes down to 140 but I have been dehidrating fruit and making roll ups , it seems to work well.

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Linda, any foods you are drying in your oven at that temperature will heat to the point of cooking the food. It will heat the food to the point of destroying the bioactivity of the food. That goes for these crackers as well as the fruit you have been drying, which may have dried and tasted yummy but is not raw.

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no, sorry, not going to work

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HI! I just got done making your recipe and I absoultely love it! Am i able to store these in he freezer at all?
I made way too much! lol!

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I don't freeze much so I'm not sure. 

If they are very dehydrated (no moisture left - you can't squeeze them) you can store them for quite a while like regular crackers, in a sealed bag or tupperware in the pantry.  MUST BE TOTALLY DRY THOUGH or will go bad

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Can the sesame seeds be substituted with chia seeds....or something else? Unfortunately I can't have sesame seeds.

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I used chia seeds instead of sesame seeds and the cracker was wonderful! I also had a few pumpkin seeds on hand and threw them in and they added a nice touch. I used cruhsed red pepper flakes for spice which gave them a nice kick. I am quite new to raw foods and am getting hooked! Now I need to get a larger dehydrator so I can make larger batches! Thank you so much for the easy, tasty recipes!

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Thanks for letting us know about your substitutions and that they worked out well :)

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Your Basic raw cracker recipe is covered up with photo images . Can you give me the basic ingredients.
Thanks, Baba

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2 cups ground flax seeds

2/3 cup whole flax seeds

1 teaspoon sea salt

2 tablespoons red pepper (chopped very small)

2 tablespoons parsley (chopped very small)

1 teaspoon Italian spices (or your favourite savoury spice)

2 and 2/3 cups of water

1 and 1/3 cups of sunflower seeds

1/2 cup black sesame seeds (or regular white sesame seeds will do fine)

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Is the red pepper a bell pepper or a hot red pepper of some sort?

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Good question Golden.

It is just sweet bell pepper. Not hot pepper.

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Should the seeds be soaked for a while before putting them in the batter? I've heard that soaking neutralizes enzyme inhibitors and reduces phytic acid. Thanks!

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Yes, you can soak (2 hrs) and rinse if you have the time. Then pat dry with clean tea towel before using in recipe.

(Soaking is not mandatory to make this recipe though. Just do it if u have the time)

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I'm diabetic and always looking for lo carb substitutes for bread and grains. I love these raw food "crackers" but am stumped about the nutritional/carb info. Do you have any idea what the carb grams per service for this might be? And just what the heck would you consider a regular portion? I can eat these until they're all gone.... :-)

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For nutritional info you could try tracking in fitday.com or similar free online software.

I don't generally eat more than three crackers per serving

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I've never made a raw cracker (yet!) because I am allergic to most nut's (pine nut's & macadamia are ok) sunflower seeds and flax seeds....almost every raw cracker recipe I've viewed use these ingredients. Do you know of any other raw cracker/bread recipes that may be good for me? I'm vegan and after being diagnosed with the most extensive list of allergies my dr. has ever seen I've been juicing all day and soups for dinner....would LOVE to crunch a raw cracker!!!

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Chia Seeds get gelatinous after you soak them, (shorter soak time!) I use them when I am in a hurry to make crackers and I didn't soak any nuts. They are good for keeping the cracker together. I just add juice pulp from my juicing (vegie only, so far) and maybe some kelp for flavor, raw onion minced...get creative

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Excellent tips, Margentina!

Top Voted
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Food allergies can be cleared through modalities such as Theta Healing, EFT and so on. Just do an online search for a method. At some level your body knows how to discern between what heals and what harms. All you need to do is clear the subconscious blocks that lead to your body's inappropriate response to a friendly substance. What would it take to clear your allergies at the source so you don't have to spend your life avoiding all these yummy foods?

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Good one Laura. I am so glad somebody brought that up. More people should know about that one;)

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Interesting! Never heard of this but it sounds very interesting.

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Hmmm... That's tough Vanessa! Yes, we definitely need to find something for you, Vanessa! That is difficult, though, because most crackers use flax seed as a binding agent to hold the cracker together so that it doesn't crumble...

Hmm. I just looked at all my recipes and I don't have anything that fits the bill :( If I find a good one I'll send it your way

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

Top Voted
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if vanessa isn't allergic to chia seeds, they are just as good as flax for a binder....

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Great suggestion Cristina

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You could try this one!

http://www.yumuniverse.com/2010/03/08/raw-buttery-kale-crackers/

You could simply add more macadamia nuts in place of the cashews

If you try it let me know what you think!

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Do you have an “raw” essene bread recipe? I am craving moist healthy uncooked delicious sweet and/or savory uncooked bread..

27 votes
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Elaborate!!! I don't know what essene is!!

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Delcious-- THANKS!

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Glad you liked it Bill!

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