- Hide menu

Onion Dill Wheatless Thins

LoadingFavoriteAdd to favorites

a tall stack of crispy, butter vegan Onion Dill Wheatless Thins

~ raw, vegan, gluten-free ~

I will admit, I was a tad nervous about this cracker while it was in the dehydrator.  I woke up at 1:00 A.M. in a panic and I said, “Crackers! I forgot to score the crackers!”  lol So, I stumbled out of bed and blindly made my way through the dark house to the pantry.

The amazing aroma coming from the dehydrator woke me up and instantly made my tummy grumble.  I carried the two trays into the kitchen, flipped on the light, and through squinted eyes, I took a look at the crackers. They were soooo thin.

Oh, dear.  I grabbed the pizza cutter and made my score marks.  At that hour they looked like a drunk driver swerving down the highway but I didn’t care.  Get’m scored and get back to bed… my feet were cold!

I flopped back into bed with crackers dancing in my head (you know like sugar-plums?) and drifted back to sleep.  I woke up to the sound of cows and roosters in the distance and my very first thought was…CRACKERS!

I remembered that the crackers appeared to be paper-thin in the wee hours of the night, so I quickly made my way back to the pantry, carried along with an amazing smell. Once I got them into the kitchen, I found that they were actually to be quite nice.

They are a thinner cracker but they are perfect for snacking on and they complement a salad perfectly.  The flavor of this cracker is delicious.  The right raw cheese could easily complement the tones in this cracker but I honestly like it by itself.

When I made the batter I divided it into two trays and spread it out from one edge to another.  If you want a thicker cracker, don’t spread it as thin.  You can control how thick, how thin, and how many crackers you end up with. This would pair wonderfully with Cream of Broccoli Soup and/or with Swiss Cheeze!

these crispy, buttery, vegan Onion Dill Wheatless Thins are as a thin as a quaterIngredients:

Batter yields 2 16×16″ trays


  1. Soak the cashew for about 2 hours just to soften them a bit.  Rinse and drain.
  2. In the blender combine; cashews, water, lemon juice, apple cider vinegar, and spices.  Blend until creamy.  Set aside.
  3. Peel and dice the zucchini.  Add to the blender along with the ground flaxseed and blend together.
  4. Spread the batter onto non-stick sheets that come with the dehydrator.  Spread it out evenly so it dries evenly.
    • If you don’t have non-stick sheets, you can use parchment paper but not wax.
  5. Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) or 6-8 hours or until dry.
    • This depends on how thick you spread it and the climate you live in.
  6. If you spread the batter thick, you can score the cracker to the desired size.   If you spread the batter thin,  you will need to wait about 4 hours into the drying process to score it.
  7. Once dried, cool and snap the crackers apart.   Store in an airtight container on the counter.  These will keep for many weeks unless you eat them sooner than that.  :)  I often freeze my crackers too.  This extends their shelf life and keeps them crisp.

Culinary Explanations:

a dehydrator tray full of crispy, buttery, vegan Onion Dill Wheatless Thins

a close up of a dehydrator of crispy, buttery, vegan Onion Dill Wheatless Thins

thee crispy, buttery, vegan Onion Dill Wheatless Thins are almost flakey


33 thoughts on “Onion Dill Wheatless Thins

  1. Dawn says:

    this looks awesome! will try this for Christmas.

  2. emma says:

    wow! these have me dreaming of cheeze, wine and thins by the fire :-)

  3. Angie says:

    This looks fantastic! Your cranberry chai granola sounds amazing too! Great idea for Christmas presents :)

    • amie-sue says:

      I love making granolas for Christmas gifts Angie. You can put them in so many neat containers that can become part of the gift as well. Have a peaceful weekend and turn on some Christmas music. :) amie sue

  4. Andrea says:

    These crackers look amazing – I can’t wait to try them. I especially like that they have minimal flax – flax crackers just don’t do it for me! Thanks for the savory recipes.

  5. Dear Amie Sue,
    Amie Sue,

    Great recipe. What can I replace the cashews with? I do not use them because of their toxic outer shell, and in addition, it is particularly hard to find truly raw cashews. I am looking for a good cracker for soups and dips for my raw family who are at various levels of raw. Complete with two teenagers and two older adults, it has been a task meeting the needs of all. Keeping readily available and accessible “go to food” on hand for the differing raw levels has been a challenge.

    Any suggestions or tips would be appreciated.

    Looking forward to hearing from you


    Again your recipes are very well crafted and creative

    Thank you for your help.

    • amie-sue says:

      I appreciate all that you do to tend to your family Rhondy. Not an easy task, I know. :) You could use almond in place of the cashews if you want. If you do, I would soak, dehydrate them first, then grind into a flour. Best of luck and have a wonderful weekend! amie sue

  6. ben says:

    I love the flavor of dill. I’m making these for next week’s salty snack. Thanks, Amie Sue!

    • amie-sue says:

      Oh me too Ben… every time I walk pass a section of it at the grocery store, I about burry myself in it, taking deep breaths. lol I could roll in it much like a cat does with catnip. I have said to much. haha. Enjoy and have a wonderful day. amie sue

    • ben says:

      Dill is very much like the flavor of green mango. Unripe green mango is a delicacy in my favorite place in the world–India. They sell them outside the ancient Hindu temples, cut in slices and sprinkled with salt and chili powder. The smell and taste is incredible.

      I don’t see much green mango in the U.S. But dillweed’s smell and taste echo the green mango taste & fragrance.

      • amie-sue says:

        Fascinating Ben… I haven’t had the pleasure yet of trying green mango. I do see it being called for in recipes from time to time. It is on my list of things to try. Thank you for explaining it like you did, it gets my mind thinking :)

  7. ben says:

    If you live in a town with a good Indian store (that sells spices, Indian fruits & veg), you can check in Spring. I live in Southern California, and have been seeing green mangoes in Spring. You should wait until it’s very, very slightly ripe to try the chili powder-salt trick.

    • amie-sue says:

      Aaah very good to know. Next time I am in Portland I will do some looking. I love learning stuff like this! Have a wonderful day, amie sue

    • ben says:

      OK, I made these over the weekend. The taste is studependous. I used fresh dill since I had it on hand. Lovely!

      My crackers canme out very fragile & crumbly. We won’t waste the crumbs, But I’m thinking perhaps a tad more flax time, to absorb the watery zucchini & thicken the batter?

      Thanks, Amie Sue.

      • amie-sue says:

        Good morning Ben,

        Fabulous! Glad the flavor came through for you. These are a more fragile cracker. If this batch came out crumbly, they would be awesome on a green salad. :) Yes, I would try increasing the flax… it can very from recipe to recipe due to the zucchini and its water content. Have a blessed holiday, amie sue :)

  8. Sheree says:

    Hi I made these crackers they tasted very lovely all my guests raved about them but all complained they were stail. my only problem is they never got crunchy they were like they were stail, I’ve made a few diferant kinds of cracker and dried them in my Excalibur and I can’t seem to get any of them to go crunchy always seem stail. Do you know what I am doing wrong, should I do a higher temp not a raw temp to do my crackers .dont know what to do to make them better do you have any ideas for me please.

    • amie-sue says:

      Hello Sheree…

      The complaint about them tasting stale… was this just do to texture? It’s very hard to know what might be going on if you are following the directions. I don’t have that issue. Are you letting the dry long enough? I wouldn’t up the temp, because that isn’t the issue. This cracker was crunchy for us, that was the one thing that my husband enjoyed with them.. You might want to check the thermostat on your machine and make sure that it is working accurately. What other types of cracker recipes have you tried? Did you follow this recipe to the “T”?

  9. Kate says:

    Hi Amie-Sue. I just found your site and I love all the great recipes. My daughter is gluten free and allergic to nuts. Is there a way to make these without nuts? Sunflower seeds?

    • amie-sue says:

      Hi Kate, I haven’t tried them with sunflower seeds but it might be worth a shot. Be sure to soak them first. Let me know if you try it. amie sue

  10. Wendy says:

    Hi Amie -sue,
    This display and your comments inspired me to make these 5/6/15 for a mid morning 5/7/15 meet-up with another fan of yours! We believe you are a Master with spices !
    I have to confess that the combine glorious-ness of the Blender mixture almost didn’t make it into the food processor to join with flax & zucchini. What a Finger-Licking creation !!
    I will be making this again to use as a dip. YumYumYum !!!
    I did proceed, how ever, and we throughly enjoyed the combined results !!!:D we detected a sesation of buttery goodness. Oh boy oh yeah
    I have to admit a flaw in my results and perhaps you can help. As I was afraid to lay the wet ingredients ” too thick ” mine turned out thin and roll-able. The sheets are good. I just wanted crackers like you made.
    Some time, along with your given measurement , could you include a side visual example when you speak about how thick a spread ought to be ?
    Hoping this will enlighten me .

    • amie-sue says:

      Good evening Wendy,

      You are such a doll, thank you for the sweet and encouraging words, I needed those today. :) hugs.

      Oh yes, using it as a dip would be wonderful. You can use so many raw recipes in different ways… isn’t that so cool? A sauce can be used to make kale chips, use it as a dip, thin it for a salad dressing…. I just love it.

      I will do my best to take side photo shots when I make the crackers. Thanks for brining it to my attention. :) Blessings and have a wonderful weekend, amie sue

  11. Cassandra says:

    Oh my god i am addicted to the bisquits delicious mmh mmh

  12. Sandy says:

    Oh my gosh these are OUTRAGEOUS!!! Can’t stop eating them!! I’d like to make a cheese dip to have with them but I know they won’t make it that long!! Thanks so much for your incredible recipes!! Any more thoughts on a cookbook?

    • amie-sue says:

      Thank you so much Sandy. You inspired me to make these again. hehe I just flipped the tray over this morning in the dehydrator… gosh they smell amazing! Thoughts on a cookbook?! Always! lol What do you like in to see in cookbooks? Have a blessed day, amie sue :)

  13. Sandy says:

    I wouldn’t even know where to begin……you have so many incredible recipes! I own a health food store in NC and carry healthy cookbooks because people seem to have so much trouble knowing what to eat. I would love to have your cookbook to add to it. Some of the easier ones would work best as most people don’t seem to want to spend much time in the kitchen but they want the healthy food! :)

    • amie-sue says:

      Thank you so much Sandy. I am so thankful that you are enjoying the recipes. :) I wish I had a cookbook to sell in your store but right now my “cookbook” is my site. Have a wonderful weekend and make something healthy and yummy to eat. hehe amie sue

  14. […] Originál receptu: Amie Sue, uveřejněno se svolením autorky: https://nouveauraw.com/members-only/onion-dill-wheatless-thins/ […]

Leave a Reply

Your email address will not be published. Required fields are marked *