A Recipe for Healthy Flax Seed Crackers in the Dehydrator
Raw flax crackers are healthy crackers made with five simple ingredients for a crunchy low carb snack. They are 100% gluten-free and vegan.
My friend brought by some flax seed crackers for me to try and I was instantly smitten. Her’s was a straight flax seed cracker, but it got me thinking about the wonderful potential for this amazing potato chip alternative. Based on the seasonings you add, you can tailor them to any topping you have on hand (hummus, goat cheese, salsa, dip) or eat them just as they are.
Thanks to the wonderful generosity of Pantry Paratus and Excalibur, I became a proud owner of a 5 Tray Excalibur with a Clear Door & Timer. You guys! It’s amazing! How I ever survived with my car dashboard and oven before this I’ll never know. With this baby sitting on the counter I was on a mission to come up with an amazing flax seed cracker recipe.
The Basics of Flax Seed Crackers
Flax seed is an odd thing that raw foodies love. When you add water to flax seed it creates a gelatinous goo. I know, it may not sound appealing, but think of it as an egg substitute. That’s what it resembles. Egg whites. It binds all the goodies together, which in this case are the seeds and the spices.
Because of the natural binding materials, flax seed crackers are super simple to make. Just mix, let it sit, spread, score, and dehydrate.
“There are so many things you can do with your flax seed crackers. You can make different types of crackers from the same ingredients – either mill the seeds first for a smoother cracker, or keep them whole for a chunkier cracker. You can add different spices or fruits to 1/2 the batch to make them sweet or savory depending on your preference.”
– From Excalibur’s Preserve it Naturally
Preserve it Naturally has some wonderful recipes for all sorts of crackers as well as anything else you might think of dehydrating. Pantry Paratus has a great article worth reading called Flax Seeds: Uses, Benefits, and Risks (yes, risks!).
Flax Seed Crackers from Start to Finish
For these crackers, we are using 1 clove of chopped garlic, and 3 teaspoons each of poppy seeds, sesame seeds, onion flakes, garlic salt, and sea salt. This blend is similar to an Everything bagel (which was my inspiration).
Mix together 3/4 cup flax seed (I like golden just because of the lighter color, but my boyfriend prefers brown), 1/2 cup chia seeds, 1 cup of water, and your seasonings. Let the mixture sit for about 10-15 minutes, until the mix starts to go clumpy, but not too thick.
Spread your mixture on parchment paper or a ParaFlexx™ sheet as thin as you can without creating holes. If you like uniform crackers, you can score them before putting them into the dehydrator. I personally just break them apart when they are done drying.
Dehydrate at 105ºF for 8 hours or until dry. I like to flip mine at around 5 hours and if I find the center isn’t drying quickly enough, I snap off the edges allowing the center to dry faster.
Homemade Toppings for Your Flax Seed Crackers
Because you’re working with a customizable cracker, you can top them with just about anything. Having said that, these are a few of my favorite flax seed cracker toppings.
Beetroot Dip from Taste
Whipped Ricotta Dip with Lemon & Fresh Herbs by Burrata Bubbles
Basic Guacamole from AllRecipes
Edamame Hummus from Well Plated by Erin
Hot Spinach Dip from Dinner at the Zoo
Greek Guacamole from Ree Drummond
Simple Raw Flax Seed Crackers
Equipment
Ingredients
- 1 c. Water
- ¾ c. Flax Seeds brown or golden
- ½ c. Chia Seeds
- 1 clove Garlic chopped
- 3 tsp. Poppy Seeds
- 3 tsp. Sesame Seeds
- 3 tsp. Onion Flakes
- 3 tsp. Garlic Salt
- 3 tsp. Sea Salt
Instructions
- Mix together flax seeds, chia seeds, poppy seeds, sesame seeds, and water.1 c. Water, 3/4 c. Flax Seeds, 1/2 c. Chia Seeds, 3 tsp. Poppy Seeds, 3 tsp. Sesame Seeds
- Mix in your seasonings. Let the mixture sit for about 10-15 minutes.1 clove Garlic, 3 tsp. Onion Flakes, 3 tsp. Garlic Salt, 3 tsp. Sea Salt
- Spread your mixture on parchment paper or a ParaFlexx™ sheet as thin as you can without creating holes.
- If you like uniform crackers, you can score them before putting them into the dehydrator. I personally just break them apart when they are done drying.
- Dehydrate at 105ºF for 8 hours or until dry. I like to flip mine at around 5 hours and if I find the center isn’t drying quickly enough, I snap off the edges allowing the center to dry faster.
Nutrition
If you need help dehydrating your garden’s fresh herbs in your dehydrator, I’ve got you covered!
