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Crackers

Juice Pulp Flax Crackers
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  • 2 cups ground flax seed

  • 2/3 cup sesame seeds

  • 1 1/3 cups sunflower seeds

  • 1/3 cup flax seeds

  • 1 teaspoon sea salt

  • 1 teaspoon basil

  • 2 cups juice pulp

  • 1 1/4 cups water

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Mix together all dry ingredients. Then add juice pulp and water and mix. Juice pulp is from a centrifugal juicer (beets, carrots, apple, romaine, ginger, lemon, lime, cucumbers). Let sit for about 20 minutes for flax to expand and bind. Spread on two baking sheets. If you spread too thinly the crackers will burn and will be too thin to enjoy. Spread thickly - at least 1/4 inch. I use silicone baking mats because they are less wasteful, but parchment paper works better because you can easily flip onto a second layer of parchment paper and crackers will cook faster and more evenly. With the baking mats, it is difficult to flip without breaking and separating. Bake at 350 for 45 minutes, then lower to 250 and bake for another 30 minutes until completely dry. 

Sesame Flax Crackers
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TheRawtarian

  • 1 1/4 generous cup whole flax seeds to make 2 cups ground flax seed

  • 2/3 cup whole flax seeds

  • 1 1/3 cups sunflower seeds

  • 1/2 cup sesame seeds

  • 1 teaspoon sea salt

  • 1 teaspoon basil or oregano

  • 2 2/3 cups water (2 cups if baking)

 

Mix together and let sit until firm. Makes two baking sheets for a regular oven, or four baking sheets for a toaster/convection oven. Instead of dehydrating (I don't have a dehydrator) spread evenly on a parchment covered baking sheet and bake at 350 degrees for 40 minutes, then flip and bake for 30 more min (depending on cracker thickness).

Fast Flax Crackers
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Eating Vibrantly

  • 1 scant cup golden flaxseed 

  • 2 tbsp golden flaxseed meal 

  • 3/4 cup water

  • 3 tsp tamari (or braggs)

  • 3 tsp agave (or maple syrup, coconut nectar or yacon syrup)

  • dash of onion powder, dash of garlic powder

 

Mix dry ingredients then add water and mix.

Let sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened, but not too stiff.

Spread thinly onto parchment paper covered baking sheet.

Bake at 350 degrees for 10-15 minutes, then flip, and bake another 10-15 minutes.

 

Chia Flax Crackers
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Nourish Everyday

  • 1/2 cup ground flaxseed

  • 1/2 cup whole flax seed

  • 2 tbsp chia seeds

  • 1/2 cup water

  • 1/2 tsp salt (optional)

  • 2-3 tsp dried herbs & spices (oregano + homemade veggie stock powder)

 

Preheat oven to 375 degrees. Line baking tray with parchment paper. Combine all dry ingredients in a mixing bowl. Add water and mix.

Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it's thin. Using a sharp knife, score/cut into squares. Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning). Remove from oven and allow to cool completely, then break into crackers.  Store in airtight container for up to two weeks.

 

Dandelion Flaxseed Crackers
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Raw Food Recipes

  • 2 cups ground Flax

  • 1 1/2 cups Dandelion pulp (left over from juicing – if you don’t have a juicer you can use a Vitamix – throw in greens and some water, blend then strain it)

  • 1 cup Water (a little more may be needed – you want somewhat thick consistency so not runny but not thick either – as you mix it together)

  • 1 tsp Himalayan Salt

  • 2 tsp toasted Cumin Seed

  • Caraway seeds (optional)

 

Mix all together.  You can let it sit for a couple of hours or over night and have it a bit fermented. Spread evenly. Bake at 400F for 15 minutes. I usually break off the crunchy outer pieces at this point, then flip and bake for another 15 minutes. Watch carefully so it doesn't burn. Let cool completely then break into crackers. 

 

Pink Flaxseed Crackers
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  • 1 cup ground golden flax seeds

  • 1/4 cup whole golden flax seeds

  • 1 tsp ground lavender flowers

  • 1/2 cup beet pulp (left over from juicing – if you don’t have a juicer you can use a Vitamix – throw in chopped beet and water and blend then strain it)

  • 2/3 cup water (leftover from the pulp blend)

  • 1/2 tsp Himalayan Salt

  • Caraway seeds to sprinkle on top

 

Mix all and allow to gel together. Spread onto parchment paper and sprinkle with salt. Bake at 400 for 15 minutes, then flip then bake for 15 minutes, then flip and bake 5 minutes. Remove from cookie sheet and let cool completely. then break into cracker size pieces.

 

Green Flax Crack
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  • 1 cup flax seeds

  • 1/4 cup dandelion, or kale, or spinach greens pulp (blend with water and strain)

  • 3/4 cup water (leftover from making greens pulp)

  • pinch of salt

  • pinch of veggie stock powder

 

Mix and allow to gel for 10 minutes. Spread onto parchment paper. Bake at 400F for 10 minutes then flip over and score into squares. Bake for 10 more minutes until crisp.

 

Sprouted Chickpea Crackers

 

This Rawsome Vegan Life

2 cups sprouted and cooked chickpeas

1/4 cup raw pumpkin seeds

3 tbs hemp seeds

3 tbs ground flax

1/4 whole flax seeds

2 tbs sun dried tomoatoes

4 garlic cloves

1-2 tablespoons tahini

salt

water as needed

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