- Hide menu

Fruity Flax Snack’n Crackers (raw, vegan, gluten-free, nut-free)

Be Social

FavoriteLoadingAdd to favorites

These are wonderful snacks to keep around the house.  They are not overpowering in sweetness.

Just enough to satisfy your cravings.


  • 2 cups flax seeds
  • 4 cups young Thai coconut water
  • 1 cup raisins
  • 1 cup cranberries, dried
  • 1 cup pineapple, dried
  • 1 cup shredded coconut
  • 3/4 cup ground flax seeds
  • 1 Tbsp Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt


  1. Add all of the ingredients together in a large bowl except for the ground flax.
  2. You will be using the coconut water to help the flax create a gel, plus it will rehydrate the dried fruits.  Add more coconut water if needed.  You want about 1/4″ of liquid above the mixture.
  3. Soak for 8 hours
  4. Add the ground flax seeds and mix by hand real well.
  5. Let your mixture sit for about 15 minutes.  This will give the ground flax time to really thicken things up.
  6. Spread 2 cups of mixture on the teflex sheet that comes along with your dehydrator.
  7. Dehydrate at 145 degrees for 1 hour, then decrease to 115 degrees for approx. 16 hours.  This cracker won’t become crisp, it will remain chewy.
  8. Store in a glass container in the fridge to extent the shelf life.

The Institute of Culinary Ingredients™

  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

2 thoughts on “Fruity Flax Snack’n Crackers (raw, vegan, gluten-free, nut-free)

  1. Joan says:

    Hi Amie Sue….
    I have made these a number of times….love them. This time I realized that the quantity of ground flax meal wasn’t clear. I think I usually put 3/4 CUP of this into the batter. Is this correct?


    • amie-sue says:

      Oh this is an oldy Joan :) I am thankful that my recipe writing skills have improved greatly since then. hehe I updated it a bit and clarified the amount of ground flax… and yes you were correct… 3/4 cup. Thanks for pointing it out and so glad that you are enjoying them. Blessings, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *