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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
Top voted
The Rawtarian
Mar 24, 2013
Hi Nicole, woooo those sound spicy! You are on your own with that one -- <-- I am NOT a spicy gal!
Nicole McHenry
Mar 21, 2013
I am about to embark on these with a touch of chilli and another lot with wasabi :-) Keep you posted !
The Rawtarian
Mar 24, 2013
Enjoy your new dehydrator Marni! Glad your first recipe was a success :)
All
rachelh3056
Nov 29, 2019
Hi Rawtarian,
I would really like to make these today- I really like how they contain not only flax seeds, but other bits as well. My main question for you is can I bake these in he oven? If so, for how long and at what temp? Thank you so much!!!
stefanier
Sep 16, 2019
Why do my flax crackers curl up at the end of dehydrating? They never look nice and flat like yours.
AJ
Aug 25, 2018
I’ve made these crackers many times and they are DELICIOUS! I recently had to cut onions out of my diet, though. Can I make these without the onion?
The Rawtarian
Aug 27, 2018
Hi AJ - LJ here!
So glad you enjoy the crackers. Generally, I wouldn't recommend substituting the onions for anything, since they are actually quite amount in the recipe.
Instead, why not try another cracker recipe of mine that doesn't include onions? These are sooo good:
https://www.therawtarian.com/raw-cracker-recipe-buttery-walnut-zucchini-crackers
Also, here are a bunch more!
https://www.therawtarian.com/dehydrated-raw-crackers-wraps-and-breads
xox
Victoria S
Mar 06, 2018
Hey! I tried to make this recipe today. Mixture tastes yummy! But at the end of dehydrating my crackers sort of fall apart. Can't figure out what went wrong? Do you have any ideas? Too dry? Missing something? I would appreciate any help. Thanks!
The Rawtarian
Mar 06, 2018
Hi Victoria,
Since I assume that you added all of the ingredients correctly (including the flax seeds, which are the most important ingredient when it comes to the crackers binding together) - then I don't have any specific feedback for you.
I have made this recipe at least 15 times, as I really like these crackers :) Generally, I find that they stay together really well, unless you perhaps made them very thin (like, not thick enough)?
Or, also, I agree that they don't travel well and are fragile - for example, if you were to put a few crackers in a tupperware in a child's lunch, they'd probably crumble by the time lunch time came around, if they'd been bumping in a backpack all day!
I hope this helps to shed some light on them :)
liz
Nov 19, 2016
Hi! I''m new to dehydrating - do you put the batter onto the sheets, and put parchment on top?
The Rawtarian
Nov 20, 2016
Nope, it's the opposite. Line the tray with parchment paper, then add the cracker batter on top :)
Cecilia
Aug 19, 2016
Hi there!
I have recently bought a dehydrator and this is going the be the recipe I try first. My dehydrator goes from 35-70 degrees Celsius. When you speak about 105 and 115 degrees, are you referring to Fahrenheit or is my dehydrator just not a very warm one?!?!
The Rawtarian
Nov 03, 2016
It's all good, Cecilia! Your dehydrator is just fine :)
Yes, I am referring to Fahrenheit.
105F = 40C.
114F = 63C.
:)
Sylvia
Nov 20, 2016
Sylvia's Review
Raw flax cracker recipe
If you heat it up over 40 degrees Celsius it is not raw anymore. protain denatured over 40 degrees just to mention one point.
Did not understand what is wrong with waxed paper.
Thanks
Frances
Mar 16, 2016
Can i swap the pecans/walnuts for pumpkin seeds?
The Rawtarian
Mar 16, 2016
I am going to say yes, you can use pumpkin seeds instead of walnuts/pecans in this recipe.
It might need a small amount of additional oil if you do this (since pumpkin seeds aren't as oily as walnuts/pecans) - you could add 1 teaspoon of olive oil or coconut oil etc. But it will probably be okay without adding the additional oil. It just won't taste quite as nice and fatty without it :)
Ellen
Jan 05, 2016
Ellen's Review
Raw flax cracker recipe
This makes an amazingly delicious cracker! All my non-raw, non-vegan friends love these as much as I do. I made it the first couple of times with a red pepper and finally used a tomato as the recipe called for. Completely delicious. I use walnuts but will try them sometime with the pecans. Thanks for all your great recipes!
The Rawtarian
Jan 06, 2016
Hi Ellen,
A red pepper substitute would be tasty I am sure! I love red pepper in my raw crackers.
Glad you're enjoying these crackers! I just made a huge batch of juice pulp crackers yesterday (attempting to make up a new recipe) and they are not very good, so I am jealous that you're eating these haha
cheryl a quarles
Jul 20, 2015
This sounds delicious. I read a lot abt soaking nuts. Pls give ur opinion on that for this recipe and if so for how long
Ellen
Jan 07, 2016
Cheryl, I do soak and dehydrate my nuts and seeds and they work perfectly in this recipe, fyi. ;)
The Rawtarian
Jan 07, 2016
Thanks for weighing in on this, Ellen!
If one soaks and then dehydrates (dries them) then it's fine, because you are using dry nuts :)
Just don't use wet nuts because they won't process well in this recipe.
The Rawtarian
Jul 26, 2015
Do not soak for this recipe. Using them wet will alter the consistency for processing. (but you can soak and THEN dry if that’s a thing that u do)
Jen
May 01, 2015
Jen's Review
Raw flax cracker recipe
The cracker "batter" is so good, I would even use it like a nut pâté on salad!
The Rawtarian
May 04, 2015
Yum, give it a shot, Jen and let me know how it tastes!
Penny
Feb 27, 2015
Great!! Thank you for your reply!
Penny
Feb 27, 2015
Hi, just wondering if the raw crackers can be kept longer in the freezer?
The Rawtarian
Feb 27, 2015
Hi Penny, absolutely! You can put these in a big ziploc bag and freeze them. Works really well. You can practically eat them right out of the freezer!
Penny
Feb 27, 2015
Great! Thanks for your reply!
Roughly how long do you think they might last in the freezer?
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