Raw flax cracker recipe
1 cup walnuts (soaked for one hour or so and then rinse 'em)
1 cup sunflower seeds (soaked for one hour or so and then rinse 'em)
1 cup almonds (soaked for one hour or so and then rinse 'em)
1 medium tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
2 teaspoons sea salt (very important! do not omit)
Raw flax cracker recipe inspired by the Boutenkos!
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.
Images
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 16, 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.
The Rawtarian
May 15, 2011
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Hello, people, these are excellent crackers!! Try them please.
Danielle
Jul 29, 2011
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I am going shopping tomorrow and wil let you know!
Shelly
Jul 29, 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.
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!!
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