Flax crackers are a fabulous raw food staple that most people find they not only love to eat but NEED to eat, specifically to replace bread, crackers and a whole assortment of crunchy and crispy cooked foods that essentially provide a nice dry base for snacks, as well as something to literally get your teeth into!

Not all flax recipes taste great however... And then there's the question of brown flax versus golden and whole flax versus ground! Ultimately it comes down to personal preference, and so my advice is to know what you like and then use this time-tested recipe to create really tasty flax crackers that you'll always want to have a stash of, and that will also save you a small fortune if you've previously been buying pre-made ones from the store. Don't have a dehydrator? No worries! Set your oven below 48C and you can dry them out in there instead. Because these crackers are best spread thinly, they should crisp up easily and still be classified as raw. Enjoy!

Here’s a winning flax cracker recipe that’s simple and delicious and can be modified in a multitude of ways according to your taste.

SERVES: 32

EQUIPMENT 

Food processor, dehydrator

INGREDIENTS 

• 2 cups dry flax seeds (linseeds)
• 1 red bell pepper
• 1⁄2 cup sun-dried tomatoes
• 2 cups fresh tomatoes
• 1 lemon, juiced
• 1 clove fresh garlic and/or 1⁄2 large onion, chopped

DIRECTIONS

1. Blend all ingredients together in a food processor. Add water if a little too dry.

2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle using a spatula. A smooth backwards and forwards motion (like painting a wall) works best here until the surface is even

3. Neaten up the edges using a knife or spatula, so the edges will be even when you’ve finished. Score the size of crackers you’d like with a knife or spatula before dehydrating. This can be 4x4 (standard size), larger ones for a pizza base or smaller ones for small snack-sized pieces.

4. Dehydrate around 115°F–125°F overnight and flip over once one side is dry. Dry to completion.

RAW FOOD COACH TOP TIP

• Crackers like these are especially handy when you’ve run out of most of your fresh foods. Whiz up an easy pâté or nut “cheese”, or make dips and simply spread on top.
• Flax seeds can either be milled first to produce a fine powder or used whole. They create a very different cracker.
• Store in an airtight container to preserve freshness. If dried to perfection they will last several weeks without issue.

Download the recipe sheet here.