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Mexican Flax Crackers (raw, vegan, gluten-free, nut-free)

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Mexican-Flax-Crackers3Flax crackers are one of the most versatile crackers in the raw world.  You can get by on the least amount of ingredients, giving them quick flavor with just a few spices and herbs.

For a long time I really didn’t appreciate the importance of this simple raw food staple.  Sometimes I tend to over-look simplicity by viewing it as tasteless or just boring.  Through my journey of raw, it has gone from simple, to gourmet then back to simple.  Now I have found a balance in bringing those two worlds together.

The one thing that I have come to learn with flax crackers is that you need to up your water intake when eating them.  Not only because they are dehydrated and all the moisture has been removed, but also because they swell in the body making them useful for colon cleansing.  Flax seeds contain fibers and essential fatty acids.

I hope you enjoy this simple recipe, Blessings, amie sue

Ingredients:

  • 1 1/2 cups flax seeds
  • 3 cups water, for soaking
  • 1 cup fresh salsa
  • 2 jalapenos, chopped and seeded
  • 1/2 cup ground flax-seed
  • salt and pepper

Preparation:

  1. Soak the flax seeds in the 3 cups of water for 2 to 24 hours.
    • The flax seeds should soak up the water, leaving a thick gelatinous mixture.
    • Do not attempt to wash them off or drain the liquid.
  2. Once the flax seeds are done soaking, add the salsa, jalapeños, ground flax and salt.  Mix together and let sit for about 15-30 minutes.  This will give the ground flax seeds time to thicken up the batter.
  3. Pour the batter onto the dehydrator sheets, spread and dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees and continue to dry for 10 hours or until dry and crispy.
    • Part way through the dry time, transfer the crackers to the mesh sheet, peeling off the non-stick sheet.  This will help speed up the dry time.
    • To prevent the edges of the crackers from curling you can lay another mesh sheet on top of the crackers.
  4. If you don’t own a dehydrator, spread the dough onto an oiled cookie sheet, cut into desired shapes and dry in the oven on the lowest setting, for 4 to 6 hours or until you achieve the desired texture (from slightly soft to very crispy).
  5. Crackers will keep in a sealed container in the fridge for up many weeks.

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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.

Substitutions:

One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

These crackers pair beautifully with Queso Blanco Mexican Cheese Dip

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Fun gift idea:  Jar up single servings of crackers and cheese.
It doesn’t even need to be for a gift… single servings are fun to
grab and go.  Or are perfect for game night.

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Queso-Blanco-Mexican-Cheese-Dip12

Queso-Blanco-Mexican-Cheese-Dip1

20 thoughts on “Mexican Flax Crackers (raw, vegan, gluten-free, nut-free)

  1. ben says:

    Glad to see your site’s up again. I’m making these for next week. Thanks.

    • amie-sue says:

      Goodness Ben, you and me both. This has only happened one other time but it’s enough to make my heart stop. lol Have a great day!

  2. ben says:

    Great recipe. Thank you.

  3. Wendy says:

    Hi Amie-Sue! What am I soaking the flax seeds in? Thanks!

    • amie-sue says:

      Hi Wendy….water :)

      • Nina says:

        Hi, is it the ground or whole flax seeds being soaked…or both? Thanks!!

        • amie-sue says:

          Hello Nina,
          I just soaked the seeds. It is required so they can be absorbed into the body plus it created that great “goo glue” that holds the cracker together. The ground flax is added when I mix everything together. It is a great thickener and since it is ground, it is ready to be absorbed into the body so I didn’t presoak it. I hope that helps. amie sue

          • Nina says:

            Great, thanks. Soak the UN-ground seeds for a few hours, then add all ingredients together. Will do! Thanks for all your wonderful recipes, tips, tricks, and Nouveau Raw :)

  4. debbie says:

    HI, I love your website so much, I have made so many yummy and beautiful recipes. Thank you so much, I want to make the mexican flax crackers but I am unsure of how much water to soak the flax seeds in, and do I drain and rinse them before adding them to the recipe?
    Thank you, Debbie

    • amie-sue says:

      Good evening Debbie,

      Thank you so much. It is great to hear from you. :) I am glad that you are enjoying the recipes here. I updated the recipe for future readers, so thank you for asking that question so it could be clarified. I would soak them in 3 cups of water. There shouldn’t be any standing water left after soaking. Once they are soaked it is impossible to drain and rinse them. They create a gelatenous fluid around them and this is one of the qualities that we love about them in the raw food world.

      I hope this helped. Have a blessed evening, amie sue

  5. Robin says:

    Hi I made these just now and put them in the dehydrator. I grated up a zucchini and mixed it in. Very fun. I enjoy getting recipes and ideas from your website. You are doing and amazing job!

    • amie-sue says:

      Thank you Robin… I really appreciate your words of kindness. I hope that you enjoy the crackers when they are done. Have a great weekend, amie sue

  6. sharon says:

    I actually love your site, it’s so easy to maneuver around. I am desperate to start your crackers, I love to eat crackers with avocado, guacamole etc; so it’s time to switch from conventional store bought to dehydrating.

    • amie-sue says:

      Thank you Sharon. It is great having you “here” :) I think that you will really enjoy making your own crackers. Not only can you tailor them to exactly what you want, you are able to really control the quality of ingredients that are used. Keep in touch, amie sue

  7. Laurie says:

    Me again. I’m so afraid you’ll get sick of answering my questions. *cringes*

    I’ve got a question about the flax seeds. I’ve read somewhere on the infinite web that the whole seeds can not be digested. So what I’m wondering is do recipes call for soaking the seeds for a long time prior because this method opens the shells a bit?

    Of course some recipes call for ground and whole, one being to use as a binding agent and the other more for the crunch that they give to the food.

    Thanks much Amie Sue!

    • amie-sue says:

      Never cringe Laurie, It is quite all right to ask any questions that you have. :) MY goal is to help and encourage.

      Flax seeds are indigestible as is. They have to either be soaked or ground in order for the body to digest them. You can do either method all based how you want it to be in a recipe. Sometimes a person may not want to see the seeds so rather than soaking them, they grind them. When using whole seeds, as long as their is some liquid in the recipe that comes in contact with them to make them more digestible, that is good. There may be times that I use them dry like for sprinkling on a top of cracker or raw bread for appearance. I feel ok with doing that because it is such a small amount.

      Chia seeds on the other hand don’t require these methods in order to digest them and they do the same job as flax, so those are fun to use also.

      I hope this helps.. you already had a good handle on them. :) Blessings, amie sue

  8. Karolina says:

    Hello! My first posting. I’m also enjoying the site. Very nice crunchy crackers. I added chipotle to this recipe and it was terrific!

    • amie-sue says:

      So nice to hear from you Karolina. I always love hearing from those who visit my site. Chipotle is a wonderful spice and I can see how it added a nice level of flavor to this cracker. :) Thank you for sharing! Have a wonderful day, amie sue

  9. Malka says:

    These are delicious!

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