If you know about or have heard about raw foods you may have come across articles that talk about raw crackers – or more commonly – raw flax seed crackers. Raw crackers are generally standbys for raw foodists of which I am one. I’ve been making raw vegan or raw flax seed crackers for many years. I’ve tried dozens of recipes and come up with many of my own and many variations of those. The basic flax seed cracker recipe that most raw fooders start out on is easily prepared by vegans who are not raw fooders and anyone else who has access to a dehydrator.
It’s hard to make raw flaxseed crackers without a dehydrator. People have tried to make them in low heat ovens but generally the heat is too hot for them and it doesn’t really work.
Here is my basic recipe for Raw Vegan Flax Seed Crackers.
You’ll need flax seeds either brown or golden but most raw fooders use brown flax seeds. They’re cheaper and just as nutritious as golden although some dispute that and pure water to start.
Here are two basic ways to start. Either with flax seeds ground up in a food processor or by soaking the flax seeds overnight. If you’re going to soak the whole flax seeds you want to soak them for at least 4 hours or overnight.
Add the flax seeds to a mixing bowl and add about two teaspoons of sun-dried sea salt and slowly add about 2 1/2 to 3 cups of pure filtered water. You can add less or add more if it’s too dry. You want to be able to spread the mixture easily. Now this is the basic way. Now you can add whatever spices you like. You can add 1 tablespoon of Italian seasoning, or 2-3 tablespoons of caraway seeds, 1-2 tablespoons of dried basil or coriander seeds.
You can just estimate on the seasonings but add enough.
Now you can experiment and create your own cracker recipe. You can add a tomato or two or 3-4 dates or celery juice or carrot juice. If you add juices make sure to adjust the water so you don’t have too much liquid. Or you can add about 4-5 stalks celery or so to the food processor when you’re processing the flax seeds and water.
Spread your mixture out on teflex sheets or dehydrator trays with no holes. Cut into squares. Dehydrate them at about 100 degrees for about 10 hours and then turn over. Just place another tray on top and flip over. Then dehydrate for another 10 hours or so. Take a bite and you can tell if they’re ready. Store in the refrigerator in an airtight jar. It’s hard to ever over-dehydrate them. For a softer cracker check more often and shorten the dehydrating time.
Making flax seed crackers is really fun and easy. You can create so many versions. You’ll find some that you love. Make sure to write down what you’re adding so you can repeat it. You can serve flax seed crackers to non raw fooders too. Vegan and non-vegans alike love flax seed crackers.