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Veggie Flax Crackers (raw, GF, vegan)

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Flax crackers are a staple in our household.  The warm, earthy and subtly nutty flavor of flax seeds combined with an abundance of omega-3 fatty acids makes them a great healthy snack.  Research indicates that for those who do not eat fish or wish to take fish oil supplements, flaxseed oil does provide a good alternative. Omega-3 fats can help reduce the inflammation that is a significant factor in conditions such as asthma, osteoarthritis, rheumatoid arthritis, migraine headaches, and osteoporosis.  For you glorious women out there who are in their prime, flaxseed Reduces Hot Flashes almost 60%!  Goodness, there are tons of google sites that will tell you copious amounts of health benefits in consuming flax, but today I will stop here and get on with how to make some delicious crackers.  You will need your dehydrator and food processor and just a little bit of time.

To be honest, it is really hard for me to even follow a recipe when it comes to flax crackers.  Often I just open the fridge and start cleaning it out.  It is a great time to start using some of those veggies that are less than perfect.  For example, a soft zucchini, a tomato that is less than firm, etc.   I made a batch of flax crackers that my husband fell in love with.  When he asked what they were called I simply replied, “Everything but the kitchen sink flax crackers!”   I share all that just to inspire you to not be afraid of breaking out of a set recipe and learn to tweak it by depending on what ingredients you have on hand!


  • 2 cups flax seeds (soaked in 2-3 cups of water for at least 1 hour)
  • 1 red bell pepper
  • ½ cup sun-dried tomatoes or fresh salsa
  • Juice of 1 lemon
  • 1 clove of fresh garlic, peeled
  • ½ large onion, chopped
  • 2 carrots, medium
  • 1.5 cups broccoli
  • 2 zucchini, peeled and diced (medium)
  • 1 tsp salt


  1. Blend all ingredients together in a food processor. Stop a few times to scrap down the sides.
  2. Press mixture flat onto teflex sheets on top of your mesh dehydrator trays. It will fill 2 trays.
  3. Score the size of crackers you’d like with a knife or spatula before dehydrating.
  4. Dehydrate around 1o8 degrees overnight and flip over once one side is dry. Dry to completion.
  5. Store in an airtight container.  Flax crackers can last months is stored properly, well that is if they don’t get eaten by then.

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6 thoughts on “Veggie Flax Crackers (raw, GF, vegan)

  1. sue says:

    Do i need to pre soak the flax seeds for this recipe.

  2. Sandra says:

    Would these be good with hummous or do you have a favorite dip or sauce?

  3. Sarah says:

    I’m going into week 6 of only eating whole foods absolutely nothing processed, packaged or manufactured. I have a tiny apartment With a two burner unit and a convection toaster oven. Absolutely no space or money for a dehydrator, but so far after doing some research yours looks like the most delicious as well as most doable recipe, not requiring any strange ingredients. Do you have any idea how I might br
    Bake this in a convection toaster oven?

    • amie-sue says:

      Sarah, boy, I am not much help for you here. I haven’t used a convection toaster over before, let alone for my raw recipes. I would recommend testing a simple recipe and seeing how it goes. Have a blessed weekend and best wishes on your journey of whole food eating! amie sue

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