Name: Flax Crackers with Sesame Seeds
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 cup sesame seeds*; ½ cup ground flax seeds**; 1 tbsp tamari (gluten-free)***; 1 tbsp maple syrup****; ⅛ tsp garlic powder; ¾ cup water

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Something a little different today... flax crackers!

My favorite way of making flax crackers is with sesame seeds, and a combination of tamari, maple syrup, and a touch of garlic. Savory, though not without a bit of maple for this girl ;) . And just perfect when you're craving something light, airy, crispy and crunchy.

They make a great snack on their own, or with a dip, and are lovely to pack with when you need something to munch on the go.

You can make this flax crackers recipe baked or raw (in a dehydrator), depending on your preference. I lean towards baked as a personal favorite, but both methods have their pros and cons, so I'll leave you to decide (unless you're looking for raw flax crackers, in which case you know which option is for you ;)

Baked Flax Crackers (without Dehydrator):

Pros: I think the flavor is slightly superior due to the caramelizing that takes place at the higher temperature of cooking. Super quick to make (they're baked in 30 mins).
Cons: They can burn a bit more easily if you don't keep an eye out, or if the mixture isn't spread out evenly and some parts are a bit too thin and cook through faster.

Dehydrator Flax Crackers (Raw):

Pros: Preserves nutritional value in the crackers more. No fuss about crackers burning either.
Cons: Dehydrator-anything takes forever! Also the texture is a little less "airy" (though still very crisp), which is something I enjoy in the baked version -- but that's subjective. Just depends how you like your crackers :)

Other than that, before you jump in, keep in mind that the process and prep experience for a recipe like this, though extremely simple, can vary a bit from person to person and from batch to batch, so be prepared to be a little flexible. Mainly you're looking at a slightly variable readiness time, as that depends on how thinly and evenly you spread the mixture out, the accurateness of your oven temperature, or the type of dehydrator used and the humidity level where you live, how thick/thin your batter was to begin with (sometimes that can vary depending on flax meal used and measurement accuracy), and so on.

The main thing to keep in mind is that these are incredibly easy and fun to make (and even more fun to eat!), so enjoy the adventure :) and don't stress if they take a little bit longer to bake or if they're ready sooner than you expected.

Storing Flax Crackers:

Store these in an air-tight container at room temperature, away from humidity. Make sure your crackers are completely cooled first after baking before packing them up (to avoid steam moisture from getting trapped in the container and softening the crackers). If they accidentally get a little moist for you though, you can toast them on a tray in a toaster oven or re-bake them until crisp again.

If thoroughly dried out in the baking process and stored correctly, they can keep for weeks. You can also store them in the fridge if you prefer, and re-crisp as needed if they get a touch soft.

Flax Crackers with Sesame Seeds

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4.7 from 3 reviews

These flax crackers are crisp, light, and so flavorful. Gluten-free, vegan, oil-free, grain-free recipe with a baked and raw dehydrator options.

Author: Audrey @ Unconventional Baker
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Category: Snacks
Method: Baked, Raw
Cuisine: Vegan, Raw

Ingredients

1 cup sesame seeds*
½ cup ground flax seeds**
1 tbsp tamari (gluten-free)***
1 tbsp maple syrup****
⅛ tsp garlic powder
¾ cup water

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Instructions

If using the oven to bake these, pre-heat oven to 350F. For raw version skip this step.
Stir together all ingredients, except water, in a bowl to combine. Add water and stir once again. Let the mixture stand and thicken for about 15-20 minutes, stirring it occasionally. What you're looking for when it's done sitting is a thickened but very wet paste. If your mixture is just way too runny, add a bit more ground flax (1-2 tablespoon at a time), stir and let sit a few more minutes. If it's too thick and dry, add a bit more water.
Baking Instructions (see next step for raw version): Line two large baking trays with parchment paper.***** Spoon half the flax cracker mixture onto each tray, then use the back of a spoon to spread it out evenly to about an ⅛" thick consistency all around. Bake in a pre-heated oven for approximately 30 minutes. Depending on the thickness of your batter and how thinly you spread the cracker mixture out, and your oven accuracy, baking time might vary slightly. So keep an eye out, especially towards the 30 minuted mark to make sure they don't burn. They'll firm up further when they cool. Once baked, cool completely on a wire rack. ****** Once cool, snap into cracker pieces. Enjoy!
Dehydrator Instructions: If you prefer to make a raw version of these crackers, simply spread the mixture into an ⅛" thickness onto dehydrator trays lined with non-stick sheets. Dehydrate on 105F for approximately 12 hours or longer until fully crisp to your liking. Time might vary depending on cracker thickness and dehydrator type. For best results, around the 6-7 hour mark I recommend flipping them over and peeling off the non-stick sheet to allow them to crisp out better and dry out on both sides.******* Once ready, remove from dehydrator, allow to cool a few minutes, then snap into pieces and enjoy.

Notes

* I used ¾ cup white sesame seeds, and ¼ cup black. But either one will do well on its own as well. I just often have both on hand and like the mix.
** If using a store-bought flax meal, make sure it's fresh and doesn't have a "fishy" smell to it. You can also make your own by simply grinding down whole flax seeds.
*** Or use regular soy sauce if not gluten-free.

**** Or use a raw liquid sweetener of your choice.

***** You can get away with just using 1 tray, but I prefer using 2 to make sure the crackers are thin enough to my liking.

****** If after cooling the crackers seem a little moist, you can always return them back to the oven and bake a little further (or just some small pieces, if you find a few spots didn't bake long enough, which can happen if batter wasn't evenly distributed on the pan).

******* I use an Excalibur dehydrator, and the simplest way to flip the crackers over is to cover the tray with another one (holding the second one upside-down), flipping them, then carefully peeling off the non-stick sheet. If you have a type of dehydrator where this method of tray-flip is not possible, you just need to wait until the crackers are firm enough to be lifted up and flipped over manually (which might be longer than 6-7 hours).