Recipe 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!

Recipe Photos

Nutrition Facts

Nutritional score: 77 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a good source of Protein, Dietary Fiber, Iron, Vitamin B6, and Vitamin E.
  • This recipe is a noteworthy source of Calcium.

Amounts per 89 g (3 oz) suggested serving

NameAmount% Daily
Calories 239 10 %
Protein 8 g 15 %
Fat 20 g 25 %
Carbohydrates 11 g 3 %
Dietary Fiber 8 g 26 %
Sugars 0.74 g
Calcium 126 mg 13 %
Iron 2.9 mg 22 %
Sodium 177 mg 8 %
Source: The Rawtarian, USDA

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Comments and Reviews

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27 votes
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no, sorry, not going to work

22 votes
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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!

29 votes
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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

20 votes
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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!

23 votes
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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)

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

28 votes
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Good question Golden.

It is just sweet bell pepper. Not hot pepper.

29 votes
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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!

21 votes
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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)

29 votes
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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.... :-)

30 votes
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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

24 votes
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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?

23 votes
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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....

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Omega 3 and 6 oils in flax and chia are extremely heat, light, and air sensitive. If you're grinding them and heating them, you're basically feeding yourself rancid, toxic oils, which truly wreak havok in the body. Flax oil should only be eaten fresh, or at a minimum, from the fridge in an airless black bottle, as you can find in health shops.

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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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