At their most basic, these economical, gluten-free crackers are simply flax seeds soaked in an equal volume of liquid, and then dehydrated until crisp. They can be sweet or savory, spicy, salted, or (my favorite) soaked in raw sauerkraut brine.
For sweet crackers, try using fruit juice as the soaking liquid. Add some cinnamon if you want. For savory crackers, try your favorite herb combination, plus a generous pinch of sea salt. If you happen to have some sauerkraut brine, throw it in!
Soaking only takes about an hour, but longer is OK, up to about 4 hours. Stir the flax seeds into the liquid and they quickly start to gel. Let it soak until the mixture turns into a thick dough.
Spoon the dough onto parchment paper or dehydrator sheets, and spread each cracker with the back of the spoon until they reach a uniform thickness. Dehydrate at 110 degrees for four to six hours, then flip and dehydrate another two hours or so, until both sides are bone dry. Actual dehydration time varies based on temperature, humidity, and the thickness of your crackers, but overdrying won't hurt.
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| Made during a dry summer, this batch dehydrated all the way through after just 6 hours, without needing to be flipped. |
Savory flax crackers are great with hummus or guacamole. Sweet flax crackers go well with peanut butter or cream cheese.
Organic flax seeds can be purchased in bulk from Azure Standard, a natural foods distributor that we love. I'm adding an ad link below to the absolute best dehydrator that I know of. I've used mine for years and love it, and the price has even gone down from when I bought it. If you use my link to make a purchase, Amazon kicks us back a little bit, which is helps to support our family. Thanks in advance!
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Dehydrated Flax Seed Crackers
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16 comments
Write commentsI cannot wait to try this. My dehydrator is full of tomatoes peels so I have to wait until tonight. :( Thanks for the recipe!
ReplyI love that you dehydrate your tomato peels! What do you use them for once they're crisp?
ReplyYesterday I noticed a similar recipe to this in the book that came with my dehydrator, and I commented to my husband that I am going to try it next week...
ReplyUsed to make these ALL THE TIME, sweet and savory! BUT... I would then just eat too much and get super bloated - LOL! WHOOPS
ReplyAwesome, I've been missing crackers. I've got a bag of flax seed I need to try this with.
ReplyThanks so much for sharing this at Raw Foods Thursdays! We are enjoying flax crackers this week too! I must post about them soon. They're so easy to make and so versatile. What a great idea to add cinnamon! I've always done savory.
ReplyAwesome Crackers! Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
ReplyCome Back Soon,
Miz Helen
I'm still experimenting with my dehydrator so this is a welcome addition to the repertoire, thank you.
ReplyThese look great! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/09/try-new-recipe-tuesday-september-24.html
ReplyI've made a similar cracker in the oven, but I LOVE your idea of soaking the flax seeds in different brine/juices. I'll definitely have to experiment now. Thank you so much for sharing this on WNWNW, I’ve pinned it : )
ReplyThose really look good! Thanks for sharing at my Pin Me Party!
ReplyWhat a great healthy cracker! Thanks for sharing on Tuesday Greens!
ReplyIs it true that if you dehydrate flax seeds, the oils in them break down and become toxic?
ReplyYou can make tomato powder with the peels. Then use the powder to make paste or sauce.
ReplyNever underestimate good flax seed! Great recipe!
ReplyThanks for sharing this post on Peace, Love, Linkup! Grab a button and we'll see you tomorrow at 6 for more sharing fun! : )
I love Flex seed crakers! Cannot wait to try this recipe. Thanks.
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