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Abundant Veggie Flax Crackers (raw, vegan, gluten-free)

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Yep, here we go again! No measurements!  Argh,  I need to stop doing that.  Actually, there comes a great freedom when you are working in the kitchen and you are able to just throw ingredients together and create wonderful dishes.

The only downside is that there is a possibility that they become the household favorite and now you don’t have measurements in order to replicate the recipe.  This is exactly what happened!

I share these times with you again to only inspire you and to help you not be intimidated but just being creative.  So open that fridge and clean it out!  You just might surprise yourself in what you are able to create.  These crackers were abundant with flavor and wonderful veggies!


  • 2 cups flax seeds, soaked overnight
  • Carrots
  • Broccoli
  • Red Onion
  • White Onion
  • Zucchini
  • Yellow squash
  • Garlic cloves
  • Apple
  • Fresh Parsley
  • Tomatoes
  • 1/2 container of fresh salsa
  • Salt
  • Red pepper flakes


  1. I diced everything up and mixed it all together in the food processor.
  2. I then spread it out on teflex sheets and dehydrated at 145 degrees for 1 hour, then reduce to 115 degrees for up to 16 hours.
    • About 1/2 way through the dry time, I flipped the trays over so I could remove the teflex sheet.
    • I then scored the batter with a knife to create cracker shapes.
  3. Once dry, I broke them into cracker sizes and stored them in a zip-lock bag.

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12 thoughts on “Abundant Veggie Flax Crackers (raw, vegan, gluten-free)

  1. Alta says:

    How do you get yours so neat on the trays? mine always come out uneven and dry with holes in them! any suggestions?

    • amie-sue says:

      Good morning Alta,
      Q. How do I get them so neat on the trays, even and with no holes?
      A. Some of it just takes practice of spreading the batter around. The thicker the batter the easier it is to spread it. I use an off-set spatula most of the time, which gives me good wrist motion due to the
      bend of the spatula. Then I tip the spatula sideways, using the flat edge to even up the edges which allows me to square it up. If your batter is to thin/runny, it is harder to control the edges of it. I have
      also found that adding veggie pulp and/or ground flax seeds to the batter will help to give it body. All of this too should help omit the “holes” that happen during the drying process. As far as
      unevenness, using the off-set spatula help with that. It is always best to spread the batter nice and even so it dries even. Otherwise you can end up with crispy edges and chew centers.

      Does that help Alta? I understand your frustrations. With a few techniques and practice, I promise you it gets easier. If you have any more questions, just let me know. :)

  2. Alta says:

    Thanks, Amie-Sue, the hunt is on for an offset spatula. I’ll give it another go and with time and practice, maybe my crackers will look at beautiful as yours! You have a real flair for presentation, I love to see the photos of your recipes.

    • amie-sue says:

      Your welcome Alta. If you look under my “store” on the ths web-site, you will see the offset spatulas that I use. You can order them through Amazon. :) I have complete faith in you!! Blessings, amie sue :)

  3. JoyAnn says:

    I’ve been going through your website…it’s awesome I might add…and have a question about storing nuts and crackers as you mention here and there in mason/ball air tight glassware. Can you use straight from store after rinsing or does it have to be boiled like my grandmother use to do before canning peaches?

    • amie-sue says:

      Good evening JoyAnn,
      There is no need to boil the jars if you decide to use them unless there was something “weird in it”. But then I would question using it. Anyway, I suggest using glass jars to store most things in just to avoid weirdnesses in the plastic leaching out into the food. In reality, most of the raw foods that you make will be eaten fairly quick so it shouldn’t be an issue. Besides, I have a jar fetish…so I use them ALL the time. :) I hope this helps. Thank you checking out my site. I am here if you have any questions. Blessings, amie sue

  4. Cristina says:

    Do you think you could use Chai seeds in place of Flax seeds? I love to give this a go but don’t have any flax seed on hand just chai. Thank you!

    Also, do you have any recipes that I can use with my left over plup that we get when we juice? Could I use it for the with this recipe? What do you think?

    • amie-sue says:

      Good morning Christina,

      Yes, you can use chia in place of flax seeds, they work very simular. Flax crackers are an awesome way to use up the veggie pulp from juicing! That is exactly what I use it for. You can take just about any of the recipes that I have here for crackers and just add it in as an ingredient. It will change the flavor a tad from what I may have achieved but it should taste amazing regardless. You can easily use it for this recipe. Just add in the pulp and adjust spices to your liking. I offen end up freezing the pulp until I have time to use it, so that is a thought as well. Good luck and have fun! amie sue

  5. Malka says:

    The veggie mixture here sounds like the pulp from making green juice, right? I freeze mine.
    I love your crackers and have a batch of these in the dehydrator right now!
    Thank you so much for the great recipes and website.

    • amie-sue says:

      Hello Malka,

      You can use fresh or frozen veggie juice pulps for sure. :) Thank you for sharing and I hope the crackers turn out amazing for you. amie sue

  6. geannie says:

    Hi Amie-Sue! This is the most awesome and helpful site! I’ve TT to get my husband on the “raw wagon” for years for health reasons and you’ve really helped get us there! Thank you so much! I just stumbled on this recipe from another recipe page here and I can’t tell you how excited I am! I’ll be making this tomorrow- taking the juicing pulp out of the freezer to thaw tonight! Can you give a rough estimate of cups of veggies to flax?

    • amie-sue says:

      Good evening Geannie,

      Thank you so much for sharing this with me. It made my night. :) Just take it one recipe at time and he will come around.

      Try about 2 cups and see how the batter feels. If it needs to be thickened up, just add more. You can’t go wrong. But better to start on the lessor end, being able to add more if needed. Keep me posted how it goes. Blessings, amie sue

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