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Spicy BBQ Flax Crackers

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I know you heard me say this before but flax crackers are a staple in our household.  I keep them in a large glass container on the kitchen island.  When you remove the lid it makes a sound like, “Ching!” I bet I hear “ching!” at least 10x a day as my husband snacks on them.   To be honest, it is music to my ears.  I love the fact that he chooses them to snack on.   The problem when I make flax crackers (well not sure that it is really a problem) but I tend to never follow a recipe.  I just throw ingredients together that speak to me when I go through the produce draws in the fridge.  I never made a BBQ flavored one though so I was excited to make these when I had some left over BBQ sauce in the fridge.


yields 6 cups


  1. Place the flax and chia seeds in 3 1/2 cups of water and allow them to soak until all the water is absorbed.  This will be thick which will give the cracker good substance.
  2. Blend all ingredients in a high-speed blender until smooth EXCEPT of the flax seeds and ground flax.
  3. Pour BBQ sauce into a medium sized bowl, now adding in the flax seeds and the ground flax.  Mix well making sure you get all the lumps worked out.
  4. Pour 2 cups of the batter onto each teflex sheet (3) that comes with your dehydrator to about 1/4″ thick. I use an off-set spatula.  Score into desired cracker sizes.
  5. Dehydrate at 105 degrees F for about 6 hours, flip the tray over, removing the teflex sheet, allowing the crackers to continue drying on the mesh sheet for another 6-8 hrs hours.

Served below with BBQ Kale Chips

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17 thoughts on “Spicy BBQ Flax Crackers

  1. Dee says:

    Hi Annie Sue..what is your very “best” cracker recipe? One that you feel may control cravings for regualar crackers, chips, popcorn, or Doritos? I just messesd up the results of an awesome 10 day detox by binging on chips..tons of them! :-( I desperately try to find a tasty raw alternative but nothing worked, not dehydrated potato chips, cauliflower popcorn, kale chips or flax crackers (I keep flopping when I try to make these..they come out chewy and tastless)..please help me!

    • amie-sue says:

      Hi Dee,
      Hmmm, you have omitted dehydrated chips, crackers, cauliflower popcorn, kale chips and flax crackers! Goodness, that makes it tough when you want something that tastes like Doritos. hehe Whereas it can be hard to replicate exact flavors of cooked products that you find as comfort foods, I find that a person needs to better evaluate just exactly what the cravings is and what it is about. For instance, specially when doing a detox, a person tends to either juice or eat simple foods that may not have much texture or flavor. That can cause cravings to increase. Main thing first…don’t beat yourself for you binge! We all go through it and what is done is done…To me and you will have to correct me if I am wrong but it sounds like you miss the crunch factor and perhaps a salty flavor? I don’t know what type of cleanse you did but did it include any salt? If not, that may be triggering that craving. Increasing healthy fats, such as coconut oil can help satiate you and help to over-come carb cravings too. Many, many factors can come into play.

      You mentioned that you are struggling with getting the right textures on some of these recipes… Maybe we can look at one that really sounds good to you and work together on it to see what might be happening. Does any of this help or give insight? I hope you have a good weekend Dee. hugs!

  2. Dee says:

    Hi Annue Sue..you hit the nail on the head! I crave salty, crunchy..chips have been my downfall for years! I actually do like flax crackers I have tasted at different raw buffets but I can’t get mine to come out crunchy and crispy like the ones I’ve tasted :-(…I brought some home from Karyn’s Raw restaurant a few weeks ago and snacked on those when I got cravings but once they ran out I was in trouble…

    • amie-sue says:

      Good evening Dee… I understand, don’t give up though…let’s work together on this. If you want help with a recipe please don’t hesitate to ask. Maybe we can figure what you are doing that causes the textures that you are getting. Corn chips are one of the most craved things that I miss myself. My husband eats them and stick my head in the bag and inhale so deeply that the bag deflates. haha Anyway, keep me posted, happy to help if I can. amie sue

    • Dee says:

      Another OMG moment..the marinara sauce was the bomb! I made the flax crackers yesterday and while mine didnt come out that good (I spread them too thin and should have made more sauce) I fell in love with the marinara..wow! I made the sauce again today (without the dates) and poured it over fresh spinach…omg! Even my husband who usually talks about my raw foods loved it! Another keeper!

  3. Grandma Shelley says:

    Regarding raw crackers which have great taste and crunch–look up krazykrackerlady.com–I haven’t actually tried them yet, but they look great and recipes are in ebook form though she has demos on youtube!! all the best as we share in this healthy-for-life endeavor!!! Warm regards as God continues to bless, Grandma Shelley

  4. Sarah says:

    Hi there,

    Just wondering how much water to soak the Flax seeds & Chia seeds in? It doesn’t say, but as you can’t drain them off, I figured the amount of water to soak them in would be the right amount to be soaked up if that makes sense lol

    Thank you :)

  5. Anabella says:

    I recently was at a raw health place and had the best flax seed crackers ever! They were truly melt in your mouth, thick, buttery, and extremely flavourful. I have made about 5 attempts to make them and failed every time. They turn out thin and have this flaxy, odd medicinal taste. Here are the ingredients and maybe you can figure out what is going on(I believe something might be missing and they never gave us the correct recipe):
    5 red peppers, 1/2 red onion, 3 garlic cloves, 3 TB chili powder, 2 1/2 Cup gold flax seeds, 1 1/2 Cup flax, ground, 3 oz fresh lemon juice, 3 celery stalks, 1 tsp garlic powder, 1 pinch cayenne, 5 1/2 Cup water…
    Soak flax seeds minimum 3 hours. Blend remaining ingredients and add to soaked flax seeds. Mix in ground flax seeds. Spread on teflex sheets and dehydrate at 115 degrees overnight and peel off teflex sheet. Flip and dehydrate again until crispy.
    The cookie has too many whole flax seeds while the one I tasted you couldnt really feel it. As well, the flavour was so buttery and mine tasted really odd, like I said, medicinal..HELP!!!!!

    • amie-sue says:


      Is it a cracker or cookie? You called it both throughout your comment here. Is it made “in-house” at the health place or is manufactured somewhere? Do you or can you send me a picture of what it looks like (amiesue@nouveauraw.com)? Could you identify pieces of the ingredients in it or was the batter pureed and even in color? I am happy to help but lets start here first. amie sue

      • anabella says:

        Hello Amie Sue!
        Thanks so much for responding…
        It is in fact a cracker. The chef makes them at the Institute. He puts the whole flax seeds to soak, plus the ground flax seed mixed in. But the cracker to me turns out too thin while his are thicker and melt in your mouth. I have tried to not spread the flax mixture out so much on the Teflex sheet but automatically the mixture thins out and you just get the same thin result. In his original cracker, you really could not get a sense that there were many whole flax seeds–it felt almost like very few. Like I said, I just cannot figure out what makes his melt in your mouth, buttery flavor, and mine the complete opposite. And there are no nuts in it…

        • amie-sue says:

          Hmm Anabella…. I will have to play around a bit. It is hard when I can’t taste, see and feel the texture myself but when I get a chance I am going to play with the ingredient list that you gave me. I shall keep you posted. Have a wonderful day, amie sue

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