Recipe: Raw Crackers

The festive season is upon us, and so it’s time for the parade of parties and over-indulgence on snacks and cocktail food. Well, if you’re the host or you’re asked to bring a plate, here’s a tasty way to make the treats healthy and delicious, doing your body a favour without refraining from the celebrations.


2 cups ground flax seeds

2/3 cup whole flax seeds

1 teaspoon sea salt

1 teaspoon Italian spices (for example, basil or oregano)

2 2/3 cups water

1 1/3 cups sunflower seeds

1/2 cup sesame seeds


Note: this method requires a dehydrator and teflex sheets. You can do it with baking paper and in a very low temperature oven (as low as it goes, and perhaps keep the door ajar), but bear in mind the crackers will no longer be raw and the suggested times will vary.

Mix everything together in a mixing bowl. Spread the mix evenly on two trays of teflex sheets using the back of a spoon.

Start dehydrating the crackers. Once the crackers are starting to harden up (about four hours in), use a knife to score the crackers along wherever you want the crackers to separate. (This will make them easier to break later on.)

About eight hours in, once the crackers are holding their shape together well, break them apart along the score lines. Remove the teflex sheets and place the crackers directly on the dehydrator tray.

Finish dehydrating – until the crackers are the desired texture. Some people like their crackers a bit moist, although this particular recipe is usually best 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.

Printable version: Raw Flax Crackers

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