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
All
The Rawtarian
Jul 09, 2013
Nice Janet! Great tip, and thanks for sharing! Love little kitchen gadgets that make a diff!
The Rawtarian
Oct 11, 2012
This recipe isn't the easiest to spread, I will admit.
Cracker recipes that contain oil (olive oil, for example) are easier to spread, but they don't get as crisp.
To spread this recipe just takes patience. I usually use the back of a spoon to spread this recipe on parchment paper.
If they are really crumbly they might be a bit too dry - you could try adding a VERY small amount of water if they won't spread (small amount = 1 teaspoon for example)
christine
Aug 23, 2012
hi! i just got a dehydrator and these were my first attempt at flax crackers.. they taste absolutely delicious! my only question is: I left them dehydrating for a very long time (over night and then some) because they didn't seem to get totally dry ever... do you know why this could be? is it a matter of thickness?
The Rawtarian
Oct 11, 2012
This cracker gets crisp and cracker like, but not bone dry
Thickness definitely affects this - so next time you could try to make thinner - especially in the center. And also if you seperate them once they are holding together and then dehydrate for the longest time while they are cut up like crackers that will help the air ciculate around them
Jeni
Jun 28, 2012
Hi Laura,
I just wondered if you took the skin off the almonds or left it? I think I read somewhere that the skin contains something that prevents absorption of other good stuff (I think it was called phytic acid, but might be mixing the name up with something else).
I love your site and your recipes are wonderful! I'm going to try the 'cheesecake' as well as the flax crackers - can't WAIT!
Jeni x
katrina
Oct 11, 2012
You should soak the almonds in salt water overnight to remove the phytic acid first and then make the crackers. You could either make the crackers with the almonds still wet or what I usually do is immediately dehydrate the plain almonds and have them on hand for recipes like this. Nurishing Traditions is a good book that goes over all the soaking.
The Rawtarian
Sep 20, 2012
I never remove the almond skins because that just sounds like way too much work!!!
Sky Cat
Jun 18, 2012
These sound great and in keeping with my A type diet its great, apart from the tomato. If I leave this out and/use a chili, will it affect the cracker much?
The Rawtarian
Sep 20, 2012
If not using the tomato you will need to add a tiny bit of liquid (water?) or something tomato-like so that the balance doesn't get all wonky
Cena
May 29, 2012
Would you change flavors at all to make crackers that would be good with almond butter/honey. My kids would eat this.
Cena
May 29, 2012
oh, I've looked around your site at more recipes, and I think I got it. I will try some!
The Rawtarian
Jun 01, 2012
:) http://www.therawtarian.com/recipe-categories/raw-dehydrated-crackers-and-breads
Annie
May 15, 2012
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!!
Amber
Apr 28, 2013
It won't make much difference for taste, but be sure to grind flaxseed in order to get all that fiber, omega-3 fatty acids, and lignans! Most whole flaxseed passes through your system undigested, making them a little pointless. See, e.g., http://www.mayoclinic.com/health/flaxseed/AN01258
The Rawtarian
May 11, 2013
Great tip, Amber! Thank you for sharing
The Rawtarian
May 21, 2012
either would be fine, but I usually use whole in this recipe :)
Betty
Aug 01, 2013
Do you soak your sunflower and flax seeds first?
The Rawtarian
Aug 05, 2013
Hi Betty! Nope, no soaking 'round these parts unless it's specifically stated :)
Brenda
May 12, 2012
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
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.
AM
Apr 15, 2012
Could you make these in the oven over a period of time? I don`t have a dehydrator.
The Rawtarian
Apr 23, 2012
No, sorry. You need a dehydrator. Oven won't do.
Nancy
Oct 19, 2012
Some convection ovens can be set to 105 degrees and work fine.
Nicole
Jul 30, 2011
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
Yes, you could definitely substitute pecans for the walnuts :)
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