Basic Flax Crackers

{Makes 32 crackers; 2 dehydrated trays}

I just love crackers. As part of a meal or as a snack, nothing beats a great cracker. But you can pack in some serious pounds with cooked crackers, as some of them are made with pasteurized butter, cheese, processed oils, and fillers, not to mention preservatives. Yuck!

Packaged raw crackers are a convenience but pricey; make your own and they will run you just two or three dollars for a large batch. They are perfect for snacking, dipping, or serving alongside soups and salads.


2 cup flax seeds

2 ½ cups water

¾ teaspoon sea salt

In a large bowl, soak the flax seeds in the water for at least 2 hours or overnight. The water will become gelatinous. Do not drain.

Add the salt, and then divide the mixture between 2 ParaFlexx-lined dehydrator trays and spread it out so its about ? inch thick. Place in the dehydrator, set it to 115 F, and dehydrate for about 12 hours, until dry on top.

Place an empty mesh screen-lined dehydrator tray over the crackers, and then turn the whole thing upside down and remove the ParaFlexx. Dehydrate for another 12 hours, until crisp. Break the sheets with your hands into crackers approximately 3-inch square. Store in an airtight container for up to 2 weeks.


Nama Shoyu Flax Crackers: Omit the salt and add ¼ cup nama shoyu along with the water.

Herb Flax Crackers: Add 1 tablespoon minced fresh herbs or 1 teaspoon dried herbs when you add the salt.

Warm Regards,



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CAROL ALT is a pioneer and chameleon in the entertainment industry; constantly on the lookout for new challenges. Since her days as the world’s most renowned Supermodel, Carol has gone on to be multi-award winning actor, successful entrepreneur, best-selling author on Raw Food and Nutrition, and the host of A Healthy You & Carol Alt on FOX News Channel.