These vegan flax seed crackers are easy to make, full of flavour and make a great snack.
The nutty, earthy flavour of flax seed, the subtle aroma of onion, sweetness of carrot and tang of olive oil blend nicely for a savoury crispy cracker that pairs well with a creamy tofu-spinach dip or a hearty vegan leek, potato and apple soup.
If you’ve never made crackers before, this vegan flax seedcracker recipe is very easy and a great one to start with.
Vegan Flax Seed Crackers
Makes six meal-sized servings or 12 snack-sized servings
Ingredients
- 2 large carrots (or 4 small), grated
- 1 medium onion, chopped finely
- 1/2 cup whole almonds, ground, optional (can be leftover from making almond milk)
- 1/2 cup flax seed, ground and soaked for 30 minutes
- 1/4 cup whole flax seeds, soaked with the ground flax seeds
- 1 cup water, to soak flax seeds; just enough to cover the seeds
- 1 cup water, to mix with the soaked flaxseed
- 1/3 cup olive oil
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (or more to taste)
- 1 tablespoon dried thyme
Directions
- Grind the ½ cup flax seeds in a mason jar attached to your blender blades or spice grinder.
- Mix all ¾ cup flax seeds with 1 cup water and let soak for 30 minutes.
- Prepare carrots and onion, mix together with ground almonds and spices in a bowl.
- Add the extra 1 cup of water to soaked flax seeds and soak water and whisk with a fork for about a minute so that the mixture gets very goopey, similar to whisked raw eggs.
- Add this flax cream to the vegetables; mix well and let sit for 10 minutes. The mixture will firm up a bit and start to set together.
- While the mixture is sitting, cut squares of parchment paper to fit your dehydrator trays and place the sheets on the trays. A five-tray round Nesco dehydrator will take about 12 3”x3” squares and 12 1.5”x1.5” squares (3 of each on each tray). Note: If you do this in an oven, this same method of putting a small amount of the cracker dough onto individual parchment sheets on an oven tray works well. It makes it easy to flip the crackers.
- Divide carrot-flax mixture onto parchment paper and spread quite thin, 1/3 inch thickness or less works best.
- Dehydrate until the flax seed crackers are quite dry on top (approximately 2 hours with a full dehydrator), then flip and continue dehydrating for 2 hours. Then remove the parchment paper and put the flax seed crackers directly on the mesh rack of the dehydrator and dry for 1 or more hours until desired crispiness is attained.
- If you wish to cut the flax seed crackers into smaller pieces, do so about an hour after you flip them the first time.
- Enjoy!
This vegan flaxseed cracker recipe is very versatile. Parsnip and nutmeg could replace the carrot and chili for a cracker that pairs well with a white bean dip; zucchini, besan (chickpea) flour and a curry spice blend could replace the carrot, ground almond and chili for a cracker to serve with Aloo Saag.
The copyright of the article How to Make Flax Seed Crackers in Vegan/Raw Food is owned by Mary Peterson. Permission to republish How to Make Flax Seed Crackers in print or online must be granted by the author in writing.
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