1 cup pecans or walnuts (soaked for one hour or so and then rinse 'em)
1 cup sunflower seeds (soaked and rinsed)
1 cup almonds (soaked and rinsed)
1 medium tomato
1 cup onion (chopped)
3 tablespoons flaxseed
1-to-2 teaspoons sea salt
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!
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!
The Rawtarian's Thoughts
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.
Raw flax cracker recipe inspired by the Boutenkos!
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Comments
Yoly
Feb 16, 2011
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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.
The Rawtarian
Feb 17, 2011
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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.
momstaxi
Apr 29, 2013
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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.
The Rawtarian
May 11, 2013
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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.
The Rawtarian
May 11, 2013
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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.
The Rawtarian
May 15, 2011
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Hello, people, these are excellent crackers!! Try them please.
Danielle
Jul 30, 2011
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I am going shopping tomorrow and wil let you know!
Shelly
Jul 30, 2011
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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!
The Rawtarian
Aug 01, 2011
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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.
Nicole
Jul 30, 2011
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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?
The Rawtarian
Aug 01, 2011
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Yes, you could definitely substitute pecans for the walnuts :)
AM
Apr 15, 2012
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Could you make these in the oven over a period of time? I don`t have a dehydrator.
The Rawtarian
Apr 23, 2012
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No, sorry. You need a dehydrator. Oven won't do.
Nancy
Oct 19, 2012
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Some convection ovens can be set to 105 degrees and work fine.
Brenda
May 12, 2012
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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!
The Rawtarian
May 12, 2012
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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.
Annie
May 15, 2012
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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!!
The Rawtarian
May 21, 2012
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either would be fine, but I usually use whole in this recipe :)
Amber
Apr 28, 2013
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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
The Rawtarian
May 11, 2013
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Great tip, Amber! Thank you for sharing
Cena
May 29, 2012
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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.
Cena
May 29, 2012
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oh, I've looked around your site at more recipes, and I think I got it. I will try some!
The Rawtarian
Jun 01, 2012
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:) http://www.therawtarian.com/recipe-categories/raw-dehydrated-crackers-an...
Sky Cat
Jun 18, 2012
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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?
The Rawtarian
Sep 20, 2012
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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
Jeni
Jun 28, 2012
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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
The Rawtarian
Sep 20, 2012
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I never remove the almond skins because that just sounds like way too much work!!!
katrina
Oct 11, 2012
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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.
christine
Aug 23, 2012
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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?
The Rawtarian
Oct 11, 2012
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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
Jenn
Sep 18, 2012
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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!
The Rawtarian
Oct 11, 2012
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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)
Sarah
Sep 30, 2012
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How many calories would you think
The Rawtarian
Jan 26, 2013
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Sorry Sarah I do not provide calorie counts
Sonja
Oct 03, 2012
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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.
The Rawtarian
Oct 08, 2012
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Yay for success on the first try!!
Alicia
Oct 09, 2012
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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.
The Rawtarian
Oct 11, 2012
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Thanks for the nudge. Answered :)
Marya
Oct 28, 2012
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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!
The Rawtarian
Jan 25, 2013
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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
Maddi
Oct 29, 2012
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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!
The Rawtarian
Nov 02, 2012
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Curious how they turned out for you, Maddi?
Emilie
Dec 23, 2012
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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.
The Rawtarian
Dec 24, 2012
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YUM Emilie!
Jared
Jan 05, 2013
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Can I use milled flax seed?
The Rawtarian
Jan 26, 2013
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Hi Jared - yes you can use milled flax seed (AKA ground flax seeds) instead. Either is fine
Nancy
Jan 11, 2013
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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!
The Rawtarian
Jan 25, 2013
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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!
Dhana
Jan 12, 2013
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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)
The Rawtarian
Jan 25, 2013
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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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