Raw Flaxseed Crackers

Liana Werner-Gray

by | Updated: July 26th, 2017 | Read time: 2 minutes

When crackers call, you answer—doesn’t matter if they’re shaped like mini fish and snuck from a kid’s snack baggie or topped with artisan cheese from a gourmet platter. The crunch, the bite-sized shape, the way they make your taste buds happy (no matter what the flavor)—crackers just might be your biggest weakness. So why not bypass the usual box and make a batch you can actually feel good about biting into? This recipe combines healthy seeds and spices for a crisp, flavorful cracker brimming with plant-based nutrition. Now there’s no need to put those cravings on hold.

Homemade Flaxseed Crackers with Cashew Cheese Spread | Vitacost.com/Blog

Serves 20


3 cups ground flaxseed
1 cup sunflower seeds
2 Tbsp. sesame seeds
3 Tbsp. onion powder
2 Tbsp. garlic powder
1 tsp. chili powder
2 tsp. cumin powder
1 tsp. cayenne pepper
½ tsp. turmeric
1 tsp. sea salt
1 cup water


  1. In food processor, blend dry ingredients to form a flour-like consistency. Transfer mixture to a bowl.
  2. Add water to mixture and stir to form batter. Refrigerate batter for 12 hours or overnight.
  3. Spread batter on dehydrator sheets and dehydrate at 100 degrees F for 15 to 20 hours.

Store crackers in an airtight container at room temperature or refrigerated for up to 8 weeks.

Liana’s tips:

  • Don’t have a dehydrator? Simply spread cracker batter on a baking sheet lightly greased with coconut oil and bake for 2 to 4 hours at 180 degrees F. (Batter becomes a base when crisp and dry; check frequently). Cut into squares.
  • Serve crackers with hummus, guacamole, tahini, cashew cheese or pesto.
  • Use this recipe as a raw pizza crust.

Nutrition info: calories, 277;  fat, 22 grams; carbohydrates, 14 grams; dietary fiber, 11 grams; protein, 10 grams