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Caraway and Dill Onion Crackers

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a tall stack of raw vegan Caraway and Dill Onion Crackers

~ raw, vegan, gluten-free, nut-free ~

Raw crackers are pretty much the main staple in our house.   But each time I make them, I play with new flavor notes and bases. I just can’t leave well enough alone. :)  Bob says that I am a “one-hit-wonder”.

He never expects the same recipe to be made over and over.  When he really falls for a particular one, he has to get in my face and in a broken down simplistic manner he will say,  “I WANT you to make THIS (recipe) again, PLEASE.”  ….  “OK-I-think-I-understand-you.” hehe    It’s kind of like asking Picasso to create the same painting over and over and over.   It’s just not gonna happen on its own. :)

This cracker is rich in flavor.  The onion base creates a perfect foundation for the caraway and dill.  Although this cracker stands perfectly on its own, I have tried many raw cheeses with it and there can be a wonderful marriage of flavors. But do keep in mind that the accompanying spread / cheese needs enough flavor so not to get drowned out.

After the dehydration process, the cracker remains a little soft.  So don’t expect it to dry crispy.  It is a strong cracker through and won’t crumble under a heap of toppings.

In the photos below I created a “stack” of yumminess that was perfect for a mid-day snack for Bob.   I will be sharing those recipes soon.


Yields about 50 crackers

Dry ingredients:

Wet ingredients:


  1. Place the sunflower seeds in the food processor, fitted with ‘s’ blade and process until it reaches a chunky flour texture.
  2. Add ground flax, caraway seeds, fennel seeds and dill.  Pulse together.
    • I freshly ground the caraway and fennel seeds together in my Bullet before adding.
    • Place a large mixing bowl.
  3. Place the roughly chopped onions in the food processor and process until broken down into small pieces.  Add Tamari and drizzle in the olive oil while the processor is running.
  4. Add the dry ingredients to the food processor and process until smooth.  Let the batter sit for 15+ minutes.
    • This gives the flax time to thicken up the batter.
  5. Spread the batter onto the teflex sheets about 1/4″ thick, score the crackers to the desired size with a pizza cutter or knife (press gently, you don’t want to cut your teflex sheet.
  6. Optional:  I sprinkled white and black sesame seeds on top before placing in the dehydrator.  Great presentation wise.
  7. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees (F) for 5 hours or until dry enough to remove from the teflex and place directly on the mesh sheets to continue the drying process.
    • This can take 8-10 hours.  These time frames are to be used as a guideline.
    • Drying times will always vary depending on the climate, humidity and if the dehydrator is full or not.
  8. Store in an airtight container.

Culinary Explanations:

24 thoughts on “Caraway and Dill Onion Crackers

  1. Michelle says:

    Hi Amie Sue,

    Huge fan! Can’t wait to wake up and see if you have posted a new recipe. Always so inspiring. Many blessings and thanks.

    My husband cannot eat flax of any kind, and I am in search of a recipe that I can make Raw crackers that don’t have any flax in them. Do you know of a good substitute for the flax?


    • amie-sue says:

      Hello Michelle,

      Thank you… your kind words are a real support and inspiration to me in return. :)

      A great substitute for flax is chia seeds, use the same measurements that a recipe calls for. They do the same thing.

      Have a great day, amie sue

  2. Michelle says:

    Amie Sue,

    As you always say hehe, can’t wait to try Chia seeds as a replacement for your cracker recipes.

    Many thanks!

  3. Airianne says:

    It looks divine. Can’t wait to make it. And as soon as my Agar flakes come in (not too many health foods available here in ND) I’ll be making some cheese too.

    • amie-sue says:

      I understand Airianne. I had to order more agar powder myself. I live in a small town and usually can’t find everything I need here. Thank goodness for Amazon. hehe Be well. amie sue

  4. wendy says:

    Hi Amie-Sue,
    Soooooo looking forward to making these crackers as I really enjoy all the ingredients !!!
    If I may ask, what is the soft white (speckled with herbs) disc sitting on the sprouts ? Is it a”cheese” round? It,too,is looking very inviting.
    I so appreciate all that you are teaching me :D

    • amie-sue says:

      Hello Wendy,

      That is a vegan cheese that I created. I will be sharing that recipe soon. :) I hope you try the crackers, they are so full of flavor! Have a great evening, amie sue

  5. MJ says:

    I am half way through making these crackers and they smell amazing! I look forward to tasting them…thanks for sharing the recipe. I will let you know how they turned out:)

  6. MJ says:

    Hey Amie-Sue,
    These crackers are so good…This was actually my first recipe ever in my dehydrator! I feel good in my heart and soul eating more of a raw food diet, my transformation has been a beautiful journey and I am just at the beginning of it. I look forward to learning so much more. Have a beautiful blessed day and keep on doing what you do :)

    • amie-sue says:

      That is just awesome MJ… so glad that you broke your dehydrator in with such a tasty recipe. :) You will have a lot of fun with your new toy! Thank you for sharing and please keep in touch. Have a great weekend, amie sue

  7. MJ says:

    Thanks Amie-Sue, I look forward to having even more fun! When I shared some crackers at work the response was awesome:) My friend asked for the recipe, so I gave her the link to your website! Have a great weekend as well,

  8. Christi says:

    Wow! These look good. I am going to make them tomorrow. I read through the recipe and I am wondering why you don’t dry on high the first hour? Thank you. Christi

    • amie-sue says:

      I tend to use the 145 degree method for that first hour only when there is a lot of water moisture in the recipe. And since these are so thin, I fear it would damage the enzymes. On other recipes were there is a lot of moisture and the batter are thicker, it doesn’t get the core that warm. Does that make sense? Let me know. amie sue :)

  9. Renee says:

    Well the dehydrator is a humming and the crackers are a drying. I am so excited to know that I will be eating them by 2 AM!!

    I am wondering about the sunflower seeds.. You say to soak them and then listed them under dry ingredients. How do you dry yours’? I did dry mine since freshly soaked seemed to be a wet thing. How should this step have been done?

    They have to be yummy anyway!

    • amie-sue says:

      Good afternoon Renee :)… eating by 2am? Are you a night owl? hehe

      About the sunflower seeds, looks like the word “dehydrated” after soaked, disappeared on me. Sorry about that. I fixed it. After I soak them, I place them on the mesh sheet that comes with the dehydrator and dry at 115 degrees until dry. I hope you enjoy the crackers! amie sue :)

  10. Kathy says:

    You are an artist and a Master Chef so I can understand that you enjoy tweaking your recipes…I can also understand Bob falling in love with your recipe exactly the way they are and so wanting to enjoy it again :) Thank you for sharing this wonderful cracker recipe…these sound delish! For me I need to swap the Sun flower seeds so I will try a few hazel nuts and some almonds left chopped coarsely so they will have some texture to them like the sunflower seeds. Thank you for sharing your beautiful photo’s and awesome recipes and super fun posts!

    • amie-sue says:

      Your welcome Kathy… you are always so sweet and I love hearing from you. :) I really enjoy my time in the kitchen, it’s down right therapeutic for me. hehe I hope that you are enjoying the long weekend. We have been traveling for 2 days and I hope to really kick tomorrow and get some rest. Love and hugs, amie sue

  11. SherieLynn says:

    Amie, please tell me what can I use instead of sunflower seed! I can have cashew, pecan, brazil, macadamia :) Can I use my coco soy sauce instead of tamary? Can’t have soy.

    • amie-sue says:

      Good afternoon Sherie Lynn,

      You can literally use any of the nuts listed. I think I am would aim for the cashews since they have the least amount of flavor and would compliment the fennel. And as far as the Tarmari goes, you can use any type of soy replacement; coconut aminos, Braggs amino, etc.

      Keep me posted how the crackers turn out. Have fun! Blessings, amie sue

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