Garlic Onion Flax Crackers

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Looking for a delicious bread or cracker option that is gluten free, raw and easy to make?

This free recipe for Garlic Onion Flax Crackers may be just the ticket.  These raw crackers are flavorful additions as either a crispy cracker, when dehydrated to a crisp, or a bread, if dehydrated less. Try them out and post your comments below.

By the way, the photo above shows these delicious raw crackers with the easy-to-make and totally tasty Pesto Cashew Cheese.  Check out that free recipe as well.


1 cup ground flax seeds (or flax meal)
1/3  cup whole flax seeds
2/3 cup sunflower seeds
1/4 cup black sesame seeds
2 tablespoons yellow onion, minced
2 cloves garlic, minced
1 1/3  cup water
3/4 teaspoon sea salt

Combine all ingredients except the ground flax (or flax meal) in a large mixing bowl using a fork to lightly whisk.  Stir in the flax meal and whisk again.  Pour onto a Excalibur dehydrator tray lined with a Teflex sheet.  Spread evenly. Dehydrate for 2 to 3 hours at 110? or until dry to the touch and the Teflex sheet peels easily from the crackers.  To flip, place another dehydrator try (with no Teflex sheet) atop the dry side of the crackers.  Invert the trays so the crackers have been flipped on to the new tray.  Peel the Teflex sheet from the crackers and dehydrate until dry to the touch.  Note you can use these while the crackers are soft and pliable, acting more like a bread that will not crack when you bite into it.  Or you can dehydrate them to a crispy crunch.  Either way these are a delicious source of omega-3-fatty acids.


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  • M C

    Just wondering how many servings this makes? Thanks for sharing!

  • Joy

    This makes 18 crackers the size you see in the photo above. I only eat two or three of them at a meal because they are quite filling. You feel the dense nutrition in these crackers, which makes them satisfying. You truly have the feeling of enough.

    That is what is so satisfying about raw food. Unlike eating processed foods that you can consume to no end without out ever feeling the satisfaction and satiation that your body desires. When we eat our bodies welcome in the food and seek to bind with it, to know it, to work together with it to create more life. But when our bodies encounter processed foods, they try and try to seek connection, to communicate, to thrive with the incoming cells. But the incoming food is the walking dead, there but not really present, not open to communicate, unable to cooperate, deadened, sterilized. There is a disconnect. Their failed efforts to work together in combination with the powerful innate drive to do so creates the health struggles we see today. Manifestations of all kinds arise as our bodies and the processed guests that can’t assimilate in any truly helpful way strive to live on, they cause the dis-ease. Raw food is so the opposite of that. It enters our bodies, is happily received with a warm welcome and becomes part of the whole, making it better. That is why I became a raw food chef.

    Thanks for being here. Thank you for your question. And thanks for trying this delicious recipe.


  • Nati Bonanno

    Hi Joy! I’m new to the site and I’m loving it!
    One question: I don’t have a dehydrator tray, is there any other way I can make the crackers?
    Thanks for the wonderful recipes!

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