Super yum with a satisfying crunch that so many raw foods leave you yearning for, these are a staple in any raw kitchen. These flax crackers are gluten-free, vegan, packed with fiber and healthy omegas, and will make your hair nice and shiny. Simply put, they’re delicious and nutritious!

raw carrot ginger flax crackers



raw vegan recipe | makes about 32 one-inch crackers



1 cup milled flax seeds

1 1/2 cups purified water

1 1/2 cups diced onion

1 large clove minced garlic (about 1 – 1 ½ teaspoons)

1 1/2 tablespoons chopped ginger blended with 2 tablespoons purified water

2 1/2 cups fresh carrot juice pulp

3 1/2 tablespoons Bragg’s Liquid Aminos / Tamari / Soy Sauce

3 tablespoons whole flax seeds

2 1/2 tablespoons rice vinegar

2 1/2 tablespoons agave

2 1/2 tablespoons sesame oil

1 tablespoon sesame seeds

1/2 teaspoon allspice

1. Mix water and milled flax together in a medium sized bowl and let sit for 10 minutes. In the mean time prep your veggies.

2. Add all ingredients to a large bowl and mix well.

3. Spread evenly onto two dehydrator sheets. Be sure to use parchment paper or Teflex sheets (never wax paper! that could get messy).

4. Dehydrate at 115 degrees for 4 hours, then score the crackers with a rubber spatula. Flip crackers over and remove Teflex sheets. Dehydrate for another 4 hours or until nice and crispity crunchy. OR if you do not have a dehydrator, put these babies in the oven on the lowest setting with the door propped open. Use a fan for circulation if possible (obviously do not put the fan in the oven, just pointed towards the oven). With the oven method you may only have to dehydrate for half as much time, so be sure to keep an eye on these crackers.

Note: If it is humid where you are, you will have to dehydrate your crackers for longer for a crispy cracker. Enjoy alone (yes, they are that good!), with your favorite cheesy spread, pate, white bean hummus, or dehydrate for less time until pliable and fill with veggies for a filling rawlicious wrap.

Store these crackers in an airtight container (I prefer glass) for several months. (If you are skeptical of the shelf life, keep em in the fridge.)





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