Ah, the humble flax cracker.
I really didn’t appreciate the importance of this simple raw food staple at first.
“What’s with all the recipes for raw flax crackers?” I wondered.
But do you know just how many things you can put on a flax cracker?
All of them. Seriously.
There’s almost nothing you can’t put on a flax cracker.
And when you’re hungry, looking for a quick snack, do you know how easy (and fast) is it to chuck some cashew cheese or some nut butter on a flax cracker?
So I’d like to suggest that if you’re trying to eat more raw, or even just a bit healthier, that flax crackers are a MUST.
I’ve had days where I craved highly processed, nutrient-empty starchy foods, and these boys have saved the day.
And they’re SO easy to make.
Mix, sit, spread, score, dry, done!
The only “fancy” piece of equipment I use is a dehydrator, and there are plenty of people who also make them in their ovens, so you have no excuses there.
Step 1. Mix & sit
You just mix everything together, and let it sit for about 10-15 minutes, until the mix starts to go clumpy, but not too thick.
Step 2. Spread
I like to spread my flax crackers to about 1-2 seeds thick. Basically as thin as you can go without leaving holes.
Step 3. Score
Technically scoring isn’t necessary, but it does make it easier to get square-ish crackers once they’re dried.
Many people say to score them 1-2 hours into dehydrating, but I almost always forget, so I just do it at the start, and it seems to work well enough for me.
Step 4. Dry
I dry my crackers overnight at least, and for up to two days (if I forget they’re in the dehydrator), but you really only need to do it until they’re dry, whenever that is.
And you’re done!
You’ve made yourself a pile of tasty, healthy, raw flax crackers.
With something this easy, there’s no reason not to always have a heap of these on hand, at the ready, for you to try out your latest vegan nut cheese or raw chocolate spread.
You won’t regret it, I promise you.
Now off you go, and see just how many different things you can find to eat with your new super tasty raw flax crackers.
I’m currently tossing up between walnut cashew cheese and fresh tomato, or almond butter and mashed banana.
Flax Crackers recipe
Make sure to read the tips below the recipe to get the most out of this versatile Raw Flax Seed Cracker recipe.
- 1 scant cup (150g) golden flaxseed (linseed)
- 2 tbsp (40ml) golden flaxseed meal (linseed meal)
- 3/4 cup (190ml) water
- 3 tsp (15ml) tamari (or braggs or soy sauce)
- 3 tsp (15 ml) agave (or maple syrup, coconut nectar or yacon syrup)
- 1 / 6 tsp onion powder
- 1 / 6 tsp garlic powder
- Mix the flaxseed and flaxseed meal in a bowl.
- Combine the water, tamari, agave, and onion and garlic powder in a jug and mix until everything is thoroughly mixed.
- Pour the water mix over the flaxseed mix and stir thoroughly.
- Leave to sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened, but not too stiff.
- Spread mix thinly over one dehydrator tray and score lightly with a spatula.
- Dry for 12-36 hours at 40-45°C, flipping crackers once after 5-6 hours (optional).
- Break crackers along score lines and store in an airtight container.
During: 20 mins
After: Dehydrate for 12-36h
Need: Dehydrator (or oven)
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It also includes a handy Recipe Prep Checklist, to make sure you have everything you need on hand to get cooking.
And to help you make the most of this delicious recipe, I've also thrown in all of the super-handy tips and suggestions for variations.
- Flaxseed is also know as linseed, and comes in brown and gold-coloured varieties. I prefer the golden flaxseed, although the taste difference is pretty subtle and they’re very similar nutritionally.
- You can buy flaxseed meal pre-ground, or you can make it yourself in your coffee grinder or a high-speed blender. Either way, make sure it’s always refrigerated to stop the flaxseed oils from going rancid, which they do very rapidly once the seeds are ground.
- You can use your favourite liquid soy product for these raw flax crackers. I’ve made them with braggs and tamari, and they both work well.
- You can use your favourite liquid sweetener for these crackers as well. I tend to use agave nectar, but maple syrup (which is not raw), or coconut nectar, yacon syrup or date paste could work equally well.
- The onion and garlic powder are not raw, but they do add a special something to the final flavour. I’ve only added a small amount, because I don’t like a really strong garlic or onion flavour (and it makes them more versatile too), but you can play with the amounts if you want a stronger savoury flavour.
- The key to making these crackers work is letting them sit until they just reach the right consistency. Too short, and the water will settle out of the mix once you spread it on the tray. Too long and you’ll have a hard time getting it spread thinly enough. So, just leave it for long enough so that the mix starts to hold its shape after you stir it (see the photo above in Step 1). This is one of those occasions where wandering off and forgetting about it will not turn out well, trust me.
- You could also dehydrate these in your oven set to the lowest temperature possible, with the door wedged open and the fan running. They won’t be raw, but they’ll still be much healthier than the alternatives.
- I keep forgetting to flip my crackers halfway through, and I’ve discovered that it really doesn’t make a huge difference. So if you’re lazy like me, you can just skip this step.
- If you don’t plan on eating these straight away, you could store them in the fridge or freezer and just take them out as you need them, although they never last long enough around our house for me to try this out.
- You can mix up the flavourings for these flax crackers as much as you like. You could add dried or fresh herbs, chili powder, curry powder or even some powdered superfood greens if you like. The flaxseeds do have a very neutral taste, so you can get as creative as you like.
- You can make these flax crackers perfectly plain if you like. Just leave out the braggs, agave, garlic and onion powder. The crackers may taste a little bland, but once you add super-tasty toppings to them, you won’t even notice!
- You can also mix in the leftover pulp from making juice to add extra fibre and more flavour.
Is is true that you can’t get nutrients out of whole flaxseeds?
The hard outer coating of flaxseeds, combined with their small size, can make it hard for your body to get all of the valuable nutrients out of them.
Because of this, it is possible for whole flaxseeds to pass through your digestive system unaltered.
Although this is a bit wasteful, it doesn’t cause any problems, unless you find your digestive system is irritated by whole flax seeds.
To get the most out of your raw flaxseed crackers, make sure to chew them thoroughly or consider pre-soaking the seeds to make the shells softer.
Do I need to pre-soak the flaxseeds?
Flaxseeds contain enzyme inhibitors that make it hard for your body to access all of the nutrients in them, and also softens their hard shiny coating.
Soaking your flaxseeds can make the valuable nutrients in flaxseed more accessible.
There’s nothing wrong with not pre-soaking your flaxseeds if you don’t have the time or patience.
How can I make these without a dehydrator?
If you don’t have a dehydrator, there’s a few different ways you can dry these crackers.
The simplest option is to use your oven, although they won’t be raw any longer.
If you use your oven, you have two options – cook them outright, or set your oven as low as possible and wedge the door open with the fan running.
To cook them outright, simply spread the mix on baking paper on a flay tray, score, and cook them at 180°C (375°F) for around 15 minutes, then flip and cook for another 5-10 minutes or until completely dry.
Other options for dehydrating raw food without a dehydrator include using a toaster oven, sundrying them, or building a make-shift dehydrator with a large box and fan heater.
Why isn’t my flaxseed mixture thickening up?
If you find that your flaxseed mixture is not thickening up after the recommended 10-15 minutes, leave for a little longer, and keep stirring.
If another 10-15 minutes doesn’t make any difference, and your mix is still runny, your flax seeds might be too old.
Although it’s never happened to me, one of my readers discovered this the hard way, and found that buying fresh flaxseeds made everything work perfectly.
My flax crackers have a funny colour on one side. Is this normal?
Yes, it is!
If your crackers have a brown colour or a white sheen on one side, rest assured that this is absolutely normal.
As the crackers dry, the gummy flaxseed liquid settles down to the bottom and then dries in a funny “snail trail” like layer.
Don’t worry if this happens to you, because it’s all perfectly safe to eat.
Here’s roughly how much these raw flax crackers cost me to make:
|TOTAL||323g||$10.68 / kg||$3.45|
|Golden flaxseed||150g||$15 / kg||$2.25|
|Golden flaxseed meal||18g||$10 / kg||$0.27|
|Agave nectar||15ml||$29 / L||$0.44|
|Tamari||15ml||$27 / L||$0.41|
|Onion powder||0.3g||$117 / kg||$0.04|
|Garlic powder||0.3g||$124 / kg||$0.04|
|Water||110g||0.4c / L||$0.00|
- All prices are in Australian dollars
- Your costs may vary quite a bit depending on whether you buy in small or large quantities, as conventional or organic, and the time of year.
- These flax crackers are actually pretty inexpensive to make, at just over $10 a kilo (before dehydration). Even after dehydration, they’re around $17 a kilo, which is still cheaper than many processed chips and crackers (and they’re a lot better for you).
- You might be able to make these crackers even more inexpensive by using brown flaxseed instead of golden flaxseed, depending on the relative costs. Where I live, brown linseeds cost about 10% less than gold, so it’s definitely worth checking out.
I was buying these amazing flax crackers by Nushie’s Natural from my local health food shop and the kids loved them, but they were often unavailable, so I was inspired to have a go at making my own.
I did try some recipes that I found online, but once again I found the flavours either too complex or too strong, so I went back to basics and fiddled with my recipe until I was happy with it.
I love this recipe for raw flax crackers because it’s simple, solid, fast and versatile (and my kids love them too).
Here’s some more information on the difference between brown and gold flax seeds:
- Golden flaxseed vs brown flaxseed @ Eve Out of the Garden
Here’s some tips on how and why to soak your flaxseeds:
- How to Soak Flaxseeds @ LEAFtv
And here’s all the amazing health benefits of flaxseeds
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Have an awesome day!
~ Nikki, Eating Vibrantly