Joni Sare, cooking instructor


A recipe like this is a very good choice for those just starting out using a dehydrator.


  • 2 cups whole flax seeds
  • 2 cups filter water, or more if needed, see Tips, below
  • 1/4 cup tamari (I use Tamari b/c it is wheat free, and I recently heard they sell an unpasteurized version. Other raw products to choose from are: Braggs Liquid Aminos, Nama Shoyu raw soy sauce or Coconut Aminos)
  • 1 tsp sea salt, or to taste)


  1. In a medium sized bowl, cover the flax seeds with the water and allow to soak for at least 1 1/2 hours. The water will turn to a gelatinous goo. Check the mixture often, and add more water if needed.
  2. Stir in the tamari (wheat free soy sauce, not raw), sea salt and fresh herbs.
    You can also get creative and add some extra flavors – fresh herbs, a quirt of lime juice, minced ginger, minced garlic, chili powder, cayenne pepper, pizza spice blend, Italian Seasoning blend, etc.
  3. Spread the mixture about 1/8 inch thick on your dehydrator’s paraflexx or teflex sheets.
  4. Set your dehydrator to 150°, and dehydrate for 1 -2 hours, or until the top of the mixture is dry. Then turn down the heat to 110° for 2 hours.
  5. Flip/turn the mixture over, and dehydrate another 3 – 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less and make them a bit thicker than 1/8-inch thick. Break or slice your crackers into pieces when finished dehydrating.


> The flax seeds will soak up the water and reach their saturation point fairly quickly. Keep an eye on them to be sure all the seeds are submerged in water, if not the mixture will be thick and the seeds on the top will be dry. You want the mixture to be runny and gooey, but not too thin, and not too thick.

> At step #4, after you flip the mixture:  you can score the mixture into the size and shape of the crackers you want.

Source: Joni Sare, adapted from …..

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