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

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The other night as I was tossing and turning in bed I got to thinking about flax crackers.  Why at that particular time and hour, who knows.  I am sure many great creations were thought of in twilight hours of the day.

So back to the flax.  The golden rule in dealing with flax-seeds is to first soak them in water.  This creates a gel around the seeds making them more digestible and also acts as a thickening agent when making raw breads, crackers, cereals, and many other recipe items.

Once this gel is created you can’t rinse it away.  It is there to stay!   Personally, I love to wash my hands and then run my fingers through the flax mixture.  I just love the feeling as it slips and slides around my fingers.  This is also a great way to break up any clumps that may have formed.

Anyway, back to my thoughts.  As I mentioned all the recipes we read when dealing with whole flax seeds say to soak in water….I got to thinking, “Why does it have to be water? Why can’t I use a fruit or vegetable juice?”  When I make flax crackers I use all sorts of veggies.  I take making crackers as the prime opportunity to clean my fridge out and use up left over veggies.  So why couldn’t I juice some of these veggies, soak the seeds in the veggie juice and heck, I can even throw the veggie pulp into the cracker batter and nothing is wasted!

Last week my husband and I processed 18 young Thai coconuts.  I froze a large portion of the coconut water but left a jar in my fridge to play with.  So last night I soaked 1 cup of flax seeds in coconut water.  This morning I created the cracker batter.  With a coconut base all I could think of was the tropics so I ran with it.  I added a minimum amount of ingredients though.  I didn’t want to mask the coconut too much because I wanted to see if it would come through in flavor.  In the future I might get more creative and add other items such as coconut flakes, chocolate chips, etc.  But for now, I want to see if the coconut water is enough to give flavor to the base of the recipe.

End result:  My husband and I both love the flavor of this cracker.  What I learned was the way that the coconut water effected this complete recipe… the cracker never dehydrated to “dry, crispy” cracker.  It is firm and chewy but delicious.  Nothing wrong with, huh?!  The taste of coconut water didn’t come through strong in flavor, which is what I was aiming to test for.  But I know that the extra nutrients of that coconut water is there .  Over all, I would continue to make this cracker but now I would add shredded or flaked coconut and whatever ingredients stuck my fancy at the time.  The cracker leans more on the sweet side, but not so sweet that it over powers your sweet tooth.


  • 1 cup flax seeds (soaked overnight in coconut water)
  • 3 cups coconut water (2  cups to soak the flax in and 1 cup to mix in batter)
  • 1/2 cup ground flax seeds
  • 1 cup dried cranberries
  • 1 cup dried pineapple (soaked in hot water for 10 mins to soften)
  • 1/4 cup raw agave nectar or maple syrup
  • 1 Tbsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt


  1. Soak your flax seeds for 4-8 hours.  I used 2 cups of coconut water and stored it in the fridge as it soaked.  Stir your mixture every once in a while.
  2. Using the same bowl if large enough, if not transfer seeds to a medium-sized bowl, add the ground flax seeds and stir until well combined.
  3. Add the remaining coconut water and mix well.
  4. Drain the pineapple before adding to the batter.  (you could use the soaking water in this batter instead of the 1 cup of coconut water or save it to sweeten another recipe if you want)
  5. Now add the remaining ingredients and stir until well blended.
  6. Pour your batter onto the teflex sheets that come with your dehydrator and spread out to a desired thickness.
  7. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees for approx. 16 hrs.  It won’t dry to a crispy cracker, more on the chewy side.
    • After about 8 hours or when firm enough, lay the mesh sheet on top of the batter, place a dehydrator tray frame over that and flip the entire thing over.  Now remove the other frame and gently peel off the teflex sheet.
    • This is a good time to score your crackers into the shape that you desire. Or cut them with a kitchen scissor when they are done, like I did.
  8. Store in airtight container on the counter for 1-2 weeks.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • 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.

End result…I love the chunks of the pineapple and craisins.  You could use any dried fruit of your liking!

What’s the big deal about flax?

Flax seed is one-third oil, the remainder consisting of fiber, protein and mucilage. Flax seed oil is a rich source of essential fatty acids – it contains alpha linolenic acid, omega 3 essential fatty acid, and omega 6 essential fatty acid, and flax-seed oil contains these 3 EFA’s in just the right proportions. Flax seeds are also a great source of lignans, vitamins, and minerals.

The high content of omega-3 fatty acids in flax-seed oil is but one of its positive attributes. The essential fatty acids combined here have proven to impart a regulatory function on the body’s fatty acid metabolism. The essential fatty acids common to flax-seed oil are ultimately converted to hormone-like substances known as prostaglandins, and are important for the regulation of a host of bodily functions.

The fiber in flax acts as a broom sweeping the colon of toxic material, metabolic waste and dried mucus. Flax fiber is an excellent food for friendly bacteria in the intestine which keeps disease-causing organisms in check. Flax seeds take up water, they are able to absorb 10 times their volume in water. Therefore, make sure when you eat them you are getting some liquids too, too dry through your system could cause trouble.

2 thoughts on “Tropical Flax Crackers (raw, vegan, gluten-free, nut-free)

  1. mom says:

    The pictures are beautiful ! Wish I was there to try one now. I’ll have to venture out and give them a try. Awesome!!!!!

    • amie-sue says:

      Hi mom! I am possible that you would enjoy these. I know young coconuts can be harder for you to find. I will say that I have seen them in Safeway before, not there but down here BUT it is worth a shot and seeing if they are carrying them there. Let me know. If you can’t get them you could use any fruit juice (if you wanted the cracker to be more sweet). I bet you orange juice would taste great too. I challenge you to give them a try. :) Love you

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