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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Crispy Flaxseed Crackers (raw, vegan, gluten free)

I have been wanting to try making raw crackers with the dehydrator I'm borrowing from my parents. I did a little internet research, and found this recipe for flax crackers.  PERFECT!  So, I decided to give it a shot.  They turned out great!  Crispy, flavorful, and sturdy, using soaked flaxseeds.  Yum!  And oh-so-good for you.  Each cracker is like a little omega-3 bomb. This is a really versatile recipe and can be seasoned however you'd like.  I bet you could add sesame, hemp, or other finely chopped or ground seeds/nuts as well.  Or, use a mix of brown and golden flaxseeds for a pretty color mix.  
I'm finally getting around to putting up this post, but I'm housesitting and don't have the crackers with me, so no photo as of yet!  But soon, I promise.  They are beautiful.  


recipe from The Holistic Chef

2 cups flax seeds
4 cups filtered water
2 teaspoons sea salt
seasonings of choice - herbs, spices, curry, seaweed, tamari, etc (I divided the batch in thirds and did one with thyme, one with azuki tamari and dulse, and one with caraway, fennel, and dill seeds).  

Soak flax seeds in water for 1 to 2 hours. The flax will absorb the water and create a thick gooey liquid similar to egg whites.
Grind flax seeds and sea salt in several batches in a blender or food processor. If the flax is too thick to process, add more water until mixture moves freely. Blend until flax seeds are completely broken. Add desired seasonings and blend for another 30 seconds to thoroughly mix.
Spread mixture in a thin layer to the edges of a teflex sheet on top of a dehydrator tray. Use a rubber spatula for easy spreading. Recipe should cover 3 or 4 trays. For a thicker cracker, spread in a slightly thicker layer. 
Dehydrate at 108 degrees for 15 to 20 hours or until mostly dry. Peel the flax off the teflex sheet and break into whatever shape of cracker you want. 
Place crackers back onto dehydrator tray without the teflex sheet and dry for 2-4 more until crispy. Store in a cool dry place.


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Reader Comments (2)

I am always looking for something to do with my flaxseed... so I'm definitely going to try this out! I'm also going to share it with my friends on Raw People, they're always looking for raw food ideas. Thanks!

February 16, 2009 | Unregistered CommenterAndrea

Thanks for checking out the blog, Andrea! This recipe is great, I hope you enjoy it! And I'll totally check out Raw People - I love dabbling in raw recipes. Best-

February 26, 2009 | Unregistered CommenterKim
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo