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