Cheesy Raw Flax and Hemp Seed Crackers

Posted by on Jun 20, 2014 in Recipes | 0 comments

Happy Friday everyone! Wow, what a week it has been. I was juggling a board meeting, staff retreat, meeting at the UN and a million other things at work and home, all while struggling to get enough sleep to do it on.  This weekend a lot of catch-up sleep is on the agenda. Along with a couple sessions at the gym, a trip to the farmer’s market, some hiking and cooking of course. Lots of that too! But first, I’m bringing you a really great raw cracker recipe.

Since I have started experimenting with raw food “cooking”, one thing that has really struck me is how essential umami, or savoriness, is. The best raw foods are just packed with intense flavor. And dehydrating foods often intensifies it even further.

These little crackers do not disappoint in this department. They are like a cheesy flavor bomb! And they are totally addictive too. I can barely walk into the kitchen without popping one, or two, or three into my mouth.  But that’s okay, because they are full of nutritious, whole food ingredients. 

Because they are so flavorful, they are wonderful on their own. But they are also perfect for dipping in hummus or, for extra cheesiness, topped with raw cashew cheese. 

Cheesy Flax and Hummus Crackers
Serves 6
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Prep Time
10 min
Total Time
16 hr
Prep Time
10 min
Total Time
16 hr
  1. 1 cup ground flax seeds
  2. 1/4 cup hemp seeds
  3. 1/4 cup nutritional yeast
  4. 1/4 tsp paprika
  5. 3/4 tsp salt
  6. 3/4 tsp basil
  7. 3/4 cup water
  1. Add dry ingredients to a medium mixing bowl and stir with a spatula to combine well.
  2. Add water, stir and let sit for 5-10 minutes to allow the flax seeds to gel.
  3. Pour the mixture onto a teflex-lined dehydrator tray and using an offset spatula, spread it out evenly until it is between 1/8 and 1/4 inch thick.
  4. Dehydrate at 105 degrees for 2 hours until the crackers feel dry on top.
  5. Flip over onto a mesh-lined dehydrator tray and peel off the teflex sheet.
  6. Score into small squares using a knife or a pizza cutter (I find the latter far easier!)
  7. Return to the dehydrator and dehydrate at 105 degrees for another 4-6 hours, until they feel firm and a little crispy.
  8. Break into individual crackers and return to the dehydrator for another 8 hours or so, until they are nice and crunchy.
  9. Try not to eat them all at once!
  1. This recipe makes about six 1 ounce servings.
Vegan Sweet and Simple
This recipe requires a dehydrator, though you could probably bake them in the oven as well.  I just haven’t tried it! 

I hope you all have a great weekend. What have you got planned? 

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