In the past when I’ve wanted to make something tasty and healthy in my dehydrator for when the snacking bug bites, I’ve used other people’s raw flax cracker recipes. I’ve used some nice recipes over the course of the year that I’ve been interested in raw food, and I’ve also bought raw crackers ready-made (not often though, because they’re very expensive!)
Recently though, I’ve been wanting to try making up my own recipe for plain raw flax crackers, which could be used as a basis for other, more interesting variations. I had an idea that adding buckwheaties would add an extra lightness and crunch, but I wouldn’t be sure until I spent a day in the kitchen experimenting.
I finally got round to doing just that, last Sunday, and the result was crackers in five different flavours, each of them delicious, crispy and light – just as I’d hoped!
The idea with this basic recipe is that you split it into five batches – one cup of cracker mix per batch – and flavour each of these batches differently. This does of course give you a huge box of crackers to eat, which if you’re eating them on your own could take a long time to get through. If you don’t want to make that many crackers, feel free to split the recipe in half, or quarter, or whatever proportion you feel will give you the number of crackers you want. I’d say that each cup of mixture will give you about twelve crackers at roughly 2″x3″ each – so if you stay with the quantities of ingredients as given here, you should get about 60 crackers in total.
So – here’s the recipe for a basic, plain raw flax cracker. Once you’ve mixed all the ingredients together, if you want a really plain cracker instead of something fancier, just add salt and pepper to taste. Otherwise, follow the links at the end of the recipe for the other four flavour variations.
- 1/2 cup golden linseed (flax)
- 1/2 cup brown linseed (flax)
- 1/2 cup chia seed
- Filtered water as directed
- 1/2 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/2 cup shelled hemp seeds
- 2 cups buckwheaties (if you’re not planning to make your own, you could buy ready-made buckwheaties)
If you follow the timings given here, your seeds will all be fully soaked and ready to mix at the same time – i.e. four hours after starting.
Soak the golden linseed in 3/4 of a cup of filtered water. At the end of the four hours they’ll have formed a jelly-like consistency.
Do the same with the brown linseed – soak in 3/4 of a cup of water for 4 hours.
After the first 2 hours, mix 1.5 cups of water into the chia seed and fluff up with a fork. Fluff with the fork regularly to make sure all the seeds are in the water. Leave to soak for two hours in total – you’ll end up with a thick, gloopy gel.
At the same time, soak your pumpkin seeds in water – they’ll need to soak for 2 hours too.
One hour later, soak the sunflower seeds in water – they’ll need to soak for one hour.
Drain the pumpkin seeds and sunflower seeds, then mix together with the chia gel, the soaked linseeds, and all the remaining ingredients (you’ll need a pretty big mixing bowl). Mix well until fully and evenly combined.
At this point you’ll want to think about flavourings. I’ve listed a few flavour variations below, but you could just as easily flavour the mixture with your favourite herbs and spices, or simply add salt and pepper and mix well for a plain cracker.
Spread the finished mixture onto Paraflexx sheets on dehydrator trays. You don’t want the mixture to be too thickly spread, or it’ll take forever to dehydrate. Ideally you want to spread the mixture a couple of millimetres thick. Roughly a cup of mixture per tray will do the trick (a little more than a cup if you’ve added other ingredients for flavouring).
Dehydrate at 105F for 3 hours, then score the cracker mixture with a knife into about 12-16 oblong or square crackers. Return the trays to the dehydrator and continue dehydrating until the crackers are flexible enough that you’re able to flip the Paraflexx sheets over and peel them off the backs of the crackers (about an hour or two after scoring). Continue dehydrating until the crackers are dry and crispy (times will vary, depending on the flavourings you’ve added; as a guide, the plain/salt and pepper crackers take less time to become crispy than those with fruit or vegetables added).
- Thai sweet chilli and lime raw crackers
- Mexican style raw crackers
- Super-savoury spirulina raw crackers
- Vanilla berry raw crackers
I’ll look at some additional flavour variations over the next few weeks, and let you know what I come up with. Meanwhile, if you have any suggestions for flavours you’d like me to try creating, please leave a comment below