These seed crackers are a delicious, crispy snack to have on hand. By using low-heat or a dehydrator, they are considered a "raw food" packed with fiber, healthy fats and nutrients. They make a great addition to soups, salads, spreads - my favorite way to enjoy them is topped with a bit of wild smoked salmon, fresh avocado and goat cheese.
Flax seeds make up the bulk of this cracker, which are rich in lignans, providing antioxidant support for hormone balance, anti-aging and cellular health - truly a super food for women. They are also rich in fiber and omega 3 fatty acids, offering protective benefits from heart disease, boost digestion and help the body process excess estrogen.
I was given this recipe from my friend Carter, who brought them to a dinner party and I knew immediately that I had to learn to make them! Not having a dehydrator, I'll admit I was a little intimidated, but the oven worked great and I'd go so far as to say these crackers are (nearly) fool-proof. They are incredibly versatile and the flavors can be changed based on the type of dish you intend to use them for. Carter also provided her recipe for "Cashew Cheese" below - a dairy free creamy, dreamy option - enjoy!
- 3 cups ground flax seeds
- 1 cup whole flax seeds
- 3 cloves garlic, minced
- 6 tbsp onion, chopped
- 3 tsp salt
- 3 cups raw sunflower seeds
- 4 cups water
- 3/4 cup minced parsley*
- 3 tbsp minced oregano*
*omit or switch out fresh/dried herbs depending on desired cracker flavor
- Mix all ingredients together in a large bowl.
- Spread the mixture thinly in a dehydrator or on cookie sheets
- Dehydrate for 3 hours, then flip the crackers and dehydrate for another 1.5-2 hours (the timing depends on how thick/thin your cracker is.
- If using an oven, turn to 175/200 F and "dehydrate" the crackers as described above.
- Break apart into cracker-size pieces, cool completely and store in an air-tight container for up to two weeks.
- 2 cups raw Cashews
- water (about 1 cup)
- herbs/spices to taste (for a "sweet" cheese, use vanilla and cinnamon; or red pepper and garlic for a savory version - get creative!)
- Soak cashews in water (covered) for 2-3 hours, then drain
- Place soaked cashews in a high-powered blender with about a cup of water (use more or less depending on how thick or creamy you want your "cheese")
- Add your spices and blend!
- Store in the fridge for up to a week.
About Carter Cox
Carter is a mom to two little girls and purveyor of delicious and nutritious food for herself and her family. She lives in Jackson Hole, WY and you can follow her journey over on Instagram.