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Italian Sesame Sunflour Crackers

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raw gluten free Italian Sesame Sunflour Crackers displayed on barn wood

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

Sunflower seeds are packed with vitamins, including vitamin B1 and B5, vitamin E and folate. And they also provide a healthy dose of copper, magnesium, selenium and phosphorous–important minerals.

Sunflowers grow throughout the year, and each sunflower consists of about 1000 to 2000 seeds and takes about 3 months to mature.

The flower itself, at the bud stage, exhibit a unique trait called heliotropism — the bud of the sunflower faces the sun at all times throughout the day, starting the day facing east, and ending it facing west.

I took the amazing health benefits of sunflower seeds and paired them with sesame seeds, creating a cracker that not only tastes great but it packed with some pretty amazing ingredients that will make you feel good.

Sesame seeds are a great source of calcium, zinc and several other vitamins and minerals.  Just like the sunflower they also are a good source of copper, a mineral known to aid in pain relief from rheumatoid arthritis.

Sesame seeds may help reduce swelling and have additional anti-inflammatory benefits as well.  A fun fact about these plants is that as the white or purple flowers mature into pods, containing edible seeds. when they ripen – they go pop – and scatter to the four winds.  For this reason, most sesame seeds are harvested before they ripen.

These crackers have a subtle nutty flavor to them and are perfectly sturdy to pair with any nut cheese that is up for the challenge.

a close up of raw gluten free Italian Sesame Sunflour Crackers displayed on barn woodIngredients:

Yields 34 crackers


  1. In the food processor, fitted with the “S” blade, place the sunflour, flax flour,  sesame seeds, onion flakes, Italian seasoning, salt, and garlic powder in the bowl and pulse together.
    • Italian seasoning ~ Make your own with 6 tsp dried oregano + 3 tsp dried basil + 3 tsp dried thyme
    • Dried onion flakes ~ Use 1-2 tsp onion powder  or 1/2 cup fresh minced onion
    • Sesame seeds ~ black sesame seeds are stronger in flavor.   White unhulled sesame seeds are mild in flavor and slightly more bitter
  2. Add the water and process until thick batter forms.
  3. Using a 1 1/2 Tbsp cookie scoop, level off each scoop and place on the teflex sheet that comes with the dehydrator.  Leave some space between them because you will flatten them when the tray is full.
  4. Using a drinking glass with a flat bottom, press the cracker flat.  Wipe the glass bottom and dip in the water in between crackers so the dough doesn’t stick.
  5. Sprinkle sesame seeds and flax seeds on top of each cracker, lightly press them in.
  6. Dehydrate at  145 degrees (F) for 1 hour, then reduce to  115 degrees for 16 -/+ hours, until dry.
  7. Store in an airtight container for several weeks.

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.
showing the thickness of a close up of raw gluten free Italian Sesame Sunflour Crackers

Trying to capture the thickness of the crackers for you.

12 thoughts on “Italian Sesame Sunflour Crackers

  1. Christine says:

    Darn! I was SO hoping these crackers didn’t have any flax in them!

    Amie Sue? Do you have any cracker recipes that don’t have flax?

    Thank you, Christine

    • amie-sue says:

      Hi Christine…. I am sure I do. There are tons of crackers recipes on my site. You can always replace the flax with chia seeds, so keep that in mind as you look at recipes. Have a great day, amie sue

  2. Nancy says:

    Hi could you please tell me if you roast you sesame seeds (and if so how to do this) or if you buy them roasted? Thanks so much you have the nicest site of ALL I have looked at and I love getting your new recipes and beautiful picture in my email. Thank you for sharing you precious work. Nancy

    • amie-sue says:

      Hi Nancy, I didn’t roast them myself. I intended to but raw ones but I accidently bought roasted ones and didn’t even notice till it was in the recipe. Thank you for you sweet words, I appreciate them! Have a great day, amie sue

  3. Janice says:

    You are a true artist in the kitchen! I don’t always write you with my admiration but please know that I am a devoted fan.

    warm regards,

    • amie-sue says:

      Thank you Janice… I am glad that you are enjoying the site. Do keep in touch more often. :) Have a blessed evening, amie sue

  4. Joan says:

    Hi Amie Sue….
    I am now making these crackers…..and noticed they do not have any salt added. Is that correct?
    Thanks! (Love your recipes…great combinations!)

    • amie-sue says:

      I found my Italian seasoning to have enough salt in it… but you can judge that. I tend to sprinkle coarse salt on top of crackers too… Bob likes his that way. Taste the batter and add if you need to or sprinkle on top if you already have it spread out. I hope you like the end result! amie sue

  5. Lesley says:

    Hi Amie-Sue. I made these yesterday. Absolutely delicious!
    I did add about 1/4 tsp. of salt to the mixture. Also, I’m lazy and don’t have a dehydrator that works right, so I spread the mixture on a silicone sheet and put plastic wrap over it. Then I rolled it out with a rolling pin to 1/4 inch thick, peeled off the plastic wrap and baked them.
    The crispness and everything was perfect. They’re my new favorite cracker.

    • amie-sue says:

      Well that sounds like you have a winner on your hands Lesley :) Your not lazy… inventive! Have a great day and enjoy your favorite new cracker.

  6. Sabrina Thompson says:

    Should all our nuts be soaked then dehydrated before we use them? If so, I better get busy.

    • amie-sue says:

      Good morning Sabrina,

      That is a great habit to get into for sure. Activated (soaked & dried) nuts and seeds are much better for our bodies. If are new to raw and want some links talking about that… I can share them with you. My site is full of educational information as well. Over the years I have created a habit of bringing home the nuts and seeds, get them soaking right away and then dehydrating them. That way they are not only ready for recipe creations…. they are ready for snacking. Does that make sense? Keep in touch if you have any further questions or comments. amie sue

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