Easy to make and versatile, this gluten free, seed based raw cracker recipe is also great with dips or a nut spread.
2 cups ground flax seed
2/3 cup whole flax seeds
1 1/3 cups sunflower seeds
1/2 cup black sesame seeds
4 Tbsp. minced yellow onion
4 cloves minced garlic
2 2/3 cups filtered water
1 1/2 tsp sea salt
Combine all ingredients except the ground flax in a large mixing bowl. Mix together.
Stir in flax meal and mix again.
Divide mixture in half and spread evenly on two teflex sheets.
Dehydrate for 16 hours at 110 degrees.
Halfway through drying time, flip crackers onto another dehydrater sheet without the teflex sheet, and score for easier cutting.
If you like a softer cracker, cut down the drying time to your preference.
Love this stainless steel six-wheel pastry cutter. When you’re making multiple trays of crackers it makes the job a whole lot easier.