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Sesame Onion Almond Flax Crackers

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crunchy seedy gluten-free Sesame Onion Almond Flax Crackers

~ raw, vegan, gluten-free ~


I am a hardy, strong cracker looking for an appetizing job.  My foundation is firm and I can carry a full load.  I don’t break easily under pressure and my personality isn’t over-powering.  I am really seeking more of a supporting role, rather than being the main attraction.

I do work well one on one but I do much better in a job that requires teamwork.  I have been known to snap under pressure and even if I should crumble in some circumstances, I am confident that you will find me pleasurable.  If you run a check on me you will find that I come from a pretty seedy background.

At times I have been known to go a little nuts but I have what it takes to hold myself together.  So, please, give me a chance, put me on the payroll!



  1. In a large bowl, combine the flax seeds, almond flour, dried onion flakes, salt, sesame seeds, and water. Stir well, making sure to work out any lumps. Set aside for 30+ minutes to thicken.
    • The batter will become very thick and there shouldn’t be any standing water in the bowl.
  2. Spread on non-stick dehydrator sheets about 1/4 inch thick. This made 3 (14 x 14) sheets.
  3. Dehydrate at 145 degrees (F) for 1 hour then reduce to 115 degrees (F) degrees for 4-6 hours.
  4. Remove the non-stick sheets and place the crackers upside down on mesh screens. Score and continue to dehydrate at least 8 more hours or until dry.
  5. Allow the crackers to cool and then snap apart.  Store in an air-tight container.

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.
a close up photo of crunchy seedy gluten-free Sesame Onion Almond Flax Crackers

Check out that seedy texture…

a photo showing you how thin a close up photo of crunchy seedy gluten-free Sesame Onion Almond Flax Crackers are

32 thoughts on “Sesame Onion Almond Flax Crackers

  1. janet says:

    LOL …. this cracker comes with a lovely character based on your description ;) I love it ! will give it a try

    • amie-sue says:

      Thank you Janet. hehe I hope you do try it and like it… I would love to hear how it goes. Have a great day, amie sue

  2. Heike says:

    Can I use almond pulp instead of the flour?

    Thank you so much for your delicious webpage. The introduction of this cracker made me laugh. As I am not creative at all to combine taste I love to get inspired by your creations.

    • amie-sue says:

      Thank you Heike :) Just trying to have fun with life. hehe You can use almond pulp… if you use it moist, you might need to adjust ingredients depending on the moisture left in the pulp or you can dehydrate the pulp and grind into a flour to use for this. Have a wonderful nights sleep. amie sue

  3. Michelle says:

    Could I use something besides flax seed? I am having a hard time finding a tasty cracker.

    Many thanks,


  4. Dawn says:

    is almond meal the same as almond flour?

  5. Renee says:

    If you blend the almonds wouldn’t that make almond butter? Or is there a phase before the butter starts? I guess I could try a small sample instead of bugging you, huhh? D’oh!

    But you can answer if you want!!

    • amie-sue says:

      lol Renee, I want to answer! :)

      When you put almonds in the food processor, you can make anything from large crumbles, to small crumbles, to more a flour, all the way to a paste. It is all about stopping it at certain time frames to get the texture that you want. And your not bugging me. :) Does that help? Have a great evening, amie sue

  6. suzi says:

    what if i presoak those almonds? what will happen? too pastey?

    • suzi says:

      or what if i used my leftover almond pulp from making almond milk? i could dehydrate it or use it raw. thoughts?

      • amie-sue says:

        Hi Suzie,

        You can use almond pulp, you just might have to adjust the other ingredients, all depending on how much moisture is left in the pulp. You could also dehydrate the pulp and once dry, grind it into a flour in your food processor. So many options! hehe amie sue

    • amie-sue says:

      Hi Suzie,

      You can use wet, soaked almonds…. it just won’t break down to a finer flour, which will be fine, just a different texture. amie sue

  7. Jacqui Holguin says:

    I substituted oat flour for almond flour – absolutely delish! And these crackers fulfilled every promise in the Want Ad. Thank you!

  8. kate says:

    Just made these, and they turned out FAB. The only thing I did differently, was….instead of making the almond flour as you said, I took some of my freezer stored almond flour (dehydrated almond pulp, then whizzed in VitaMix to make a fine flour)…oh, and also added some chipotle powder and some herbs de provence!! i will make these again for sure. They really have a nice crispy bite to them. many thanks, k.

    • amie-sue says:

      Thanks for letting me know Kate… sounds divine. :) I just love having raw crackers in the house. Have a great weekend, amie sue

  9. Ana says:

    Hi Amie-Sue, these look amazing! I thought of asking you if you think I could substitute almond pulp/flour for coconut flour? many thanks and thank you again for your amazing website!

    • amie-sue says:

      Hello Ana,

      These crackers are quite amazing. I don’t recommend using just coconut flour. It is very drying in recipes, it sucks up a lot of moisture. You can try using a mix of oat and buckwheat flour perhaps. Are you wanting to avoid nuts? You could use sunflower seeds too. I hope this helps. Keep me posted. amie sue :)

  10. Natalie says:

    Hello Amie-Sue,
    Thanks again for such a wonderful, inspirational web-site!! It’s what keep me eating health and enjoying it so much!! I have been following a lot of your instructions with your food prep but one thing I need some clarification is flax seed. I have soaked a large batch (without measuring first!) and am trying to figure out how to measure it now that is ready to use! When you soak 2 cups it will yeild a larger amount and would you happen to know approximately finished amount? I don’t want to waste any now that I have come this far!!

    • amie-sue says:

      Hello Natalie… Your welcome and thank you. You have really blessed me today by sharing this. :)

      Your question is a tricky one to find a concrete answer on. In fact, I really can’t because it all depends on the amount of flax and the amount of water added. The less water, the denser it is and less in volume… the more water.. well you see what I am saying. At this point you will need to just play it by “texture” when you use it in a recipe. Besides the nutritional reasons for using flax in recipes is the binding power that it has, specially for crackers.

      For this recipe, maybe try using 2-3 cups of the flax gel that you have already created. Add the rest of the ingredients and see how the texture is. Depending on how “wet” your already soaked flax is… you might have to add a little extra water to recipe. It is soooo hard for me to know because I can’t see what you have.

      As an end result with this batter, you want it wet but not sloppy wet to were it wants to run off the dehydrator tray. It should spread and hold the shape that you spread it into. Also, adding to much of the flax gel might dilute the flavor of the crackers. This will sound odd but taste test the batter while wet. Most raw food batter are great in their “raw” form before dehydrating but a lot of flax can throw the flavor while it is still wet. I would put a spoonful in your mouth, give it a few chews and spit it out. Then see how the flavor lingers in your mouth. If it is faint, you might need to increase the spices. Again, this is so personal on what you like.

      I hope this helps some Natalie… you can do it! amie sue

  11. Natalie says:

    Thanks for your help, I will give it a try and let you know how it works! I am not of the Faint of heart when it comes to working with food, just didn’t want to waste all those flax seeds!


  12. constance says:

    this is my favorite go-to-cracker
    great with the hummis i make – outstanding with salsa or guak and incredible with raw soups
    i make these in huge batches they freeze perfectly so they are always handy
    strong enough for the big thick dips yet not to heavy in flavor or texture
    thankyou so much for this one

    • amie-sue says:

      Hello Constance… I really appreciate that you shared this for others to read. Well me too, but you know what I mean. hehe I freeze a lot of our crackers and they do stand up well to it. Have a wonderful weekend! amie sue

  13. Rhondy says:

    Hello Amie Sue,

    I am reporting a bit late that I have made your Sesame Onion Almond Flax Crackers many times. They have become a staple cracker in our household and most certainly do fulfill the “character” description. They are indeed sturdy with a great crispy snap.

    I am in need of another cracker to have on on hand as a snacking and dipping cracker.

    Your cracker recipe section is stunning as you have created an array of scrumptious looking and certainly healthy crackers to indulge. My problem is that I cannot try them all.

    Please would you mind suggesting a cracker or crackers that may be similar to the Sesame Onion Almond Cracker in terms of its sturdiness,snap and neutrality?(I love flax for its health benefits, but would prefer a flax-less cracker as an option.)
    I cannot thank you enough for your offering and contribution. Thank you for helping to raise our food consciousness by creating and showcasing such well prepared and nutritious cuisine.

    I patiently await your response.

  14. Gwyneth says:

    So, you do not drain the flaxseed right? Just want to make sure I am reading that right.

    • amie-sue says:

      Hello Gwyneth,

      After soaking, stir the flax, most of the water should be well absorbed. If there is any loose free standing water, you can carefully pour it off. But the flax should have pretty much absorbed it. I added that to the recipe. thank you! amie sue

  15. Mary Jo says:

    Ahhh these sound amazing …. can I use spelt flour in place of the almond or even half spelt and half almond .. I just do not have that much almond flour at the moment ,, And I want to get these started .
    All of ur recipes sound amazing ,,,THANK U soo much you are a gift!!!

    • amie-sue says:

      Good morning Mary Jo,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      You may have already tackled this recipe since you first asked but if not…. I haven’t worked with spelt flour before. Spelt contains gluten and we don’t eat gluten. (it should not be eaten by anyone who is gluten-sensitive or has celiac disease). But I would do the recipe with 1/2 and 1/2 as you suggested. Please keep me posted if you give it a try. Blessings and thanks for the great question. amie sue

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