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Basic Flax Cracker Recipe

April 2, 2013


Do you remember these?! I almost didn’t! With all the gourmet raw food floating around the internet and the popularity of raw foods now, I often crave the simplicity of my old, tried but true, basic raw food recipes like the ones in Living on Live Food. Give these a try and alter them to your liking. They are pretty simple and basic which I like because they can go with a variety of toppings or dips, etc…

Flax Seed Crackers

The basic cracker. I love these! They are simple, yet tasty and great for dipping or topping with avocado, tomato and onion. After you make these once, you can vary the amounts of garlic and ginger and lemon to suit your taste.

2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)

2 cloves garlic

1/2 lemon, juiced

2 Tablespoons Bragg liquid aminos or Nama Shoyu

1 Tablespoon fresh ginger

1. Place all ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.

2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/8 inch thick (or less…I like to make these very thin: the ‘goopy’ substance from the flax seeds holds these crackers together even if they have holes).

3. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired. Flip crackers and peel off Teflex sheet after 7-8 hours.

Note: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.


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  • Letitia Spisso

    OHH!! Thanks for this! I buy these at a raw cafe near me now I can make them!!

  • christine legault

    Thanks for posting–I forgot how great these are :)

  • Ruth

    Unfortunately I made this recipe and I ate too much of it at once. Because the flax seeds were whole, the very next day, I had appendicitis. When I asked the doctor if there was a relationship, he said there is a theory about that. So,my advice is grind the flax seeds. Do not leave them whole. Or just eat one or two crackers at a time.

  • rawdiva

    Very yummy. So, your making me crackers this time?!

  • Spirit95

    I like to liquefy a couple of carrots, the garlic, ginger, fresh or dried tomatoes, an apple, lemon juice, braggs and a piece of celery in my vitamixer with 2 cup of water and soak my flax seeds in the liquid for a couple of hours and then spread very thin and dehydrate. You can add some ground flax to it but it really changes the texture so I suggest you separate some of the liquid and add ground flax to that batch and compare the difference before you add it to the whole batch. This blends gives you lots of nutritional value.

  • LynnCS

    I’m with Ruth. I think I’d eat the whole batch. I am eating low/no fat right now so that means I’ll have to abstain for now, but a girl can dream, can’t she? Also I was wondering about keeping them whole. I’ve always heard that in order for your body to absorb the nutrients of the seeds, they had to be ground. Anyone?