Recipe 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!

The Rawtarian's Thoughts

By The Rawtarian

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.

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!

Note: If you don't have a tomato, you can use an apple + 1/4 cup water instead of the tomato.

Recipe Photos

Nutrition Facts

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

Amounts per 65 g (2 oz) suggested serving

NameAmount% Daily
Calories 264 11 %
Protein 8 g 15 %
Fat 23 g 29 %
Carbohydrates 10 g 3 %
Dietary Fiber 5 g 14 %
Sugars 2.1 g
Calcium 71 mg 7 %
Iron 1.8 mg 14 %
Sodium 354 mg 15 %
Source: USDA, The Rawtarian

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Comments and Reviews

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31 votes
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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)

155 votes
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HOMMUS

Soak 2 cups chick peas o'night

Allow to sprout until shoots are 1 cm long {rinsing 1 -2/day}

Blend or use juicer

Add 1/2 cup lemon juice
1 cup Tahini [sesame paste]
pepper & salt
Optional: cumin pwd [optional]
aesophotida [garlic substitute from Health or Asian stores]

24 votes
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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!

152 votes
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This hummus recipe is a great one. I like to add cumin.

145 votes
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http://allrecipes.com/Recipe/Hummus-III/Detail.aspx

144 votes
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Thanks Beth! Chick peas (garbanzo beans) are not considered raw since they are cooked. However, some people seem to make hummus out of zucchini, which is something I'd like to tackle some time soon. Thank you for the inspiration! Cumin is delicious. I like to add it to my avocados sometimes.

29 votes
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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!

24 votes
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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!

23 votes
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Can I use milled flax seed?

26 votes
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Hi Jared - yes you can use milled flax seed (AKA ground flax seeds) instead. Either is fine

25 votes
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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.

21 votes
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YUM Emilie!

23 votes
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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!

23 votes
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Curious how they turned out for you, Maddi?

23 votes
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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!

18 votes
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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

24 votes
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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.

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Thanks for the nudge. Answered :)

21 votes
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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.

23 votes
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Yay for success on the first try!!

20 votes
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How many calories would you think

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Sorry Sarah I do not provide calorie counts

22 votes
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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!

73 votes
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I've done well with a silicon spatula- not sticky, and the right flexibility/resistance ratio!

47 votes
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Nice Janet! Great tip, and thanks for sharing! Love little kitchen gadgets that make a diff!

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