Basic raw cracker recipe
Prep Time5 min
Total Time18 hours 25 min
Shelf Life5 days in fridge or 2 weeks in freezer
Rating4.8/5 (from 8 ratings)4.75
Yield2 dehydrator trays
- 2 cups ground flax seeds
- 2/3 cup whole flax seeds
- 1 teaspoon sea salt
- 1 teaspoon italian spices (for example, basil or oregano)
- 2 2/3 cups water
- 1 1/3 cups sunflower seeds
- 1/2 cup sesame seeds
- 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 ThoughtsBy 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!
- This recipe is very low in Calories, Carbohydrates, Sodium, Saturated Fat, and Monounsaturated Fat.
- This recipe is low in Polyunsaturated Fat.
- This recipe is a good source of Dietary Fiber.
- This recipe is a noteworthy source of Protein, Calcium, Iron, Vitamin B6, and Vitamin E.
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