Dehydrator crackers!

Alright. So all these die-hard raw foodists have big expensive dehydrator units (usually one of the nice looking excalibur varieties) that were just too far out of my budget. Plus, I’m not a die-hard raw foodist, and don’t even know if I’ll eat primarily raw foods for the long-term. But! I really liked the idea of making gluten free crackers and breads with one, so I poked around the interwebs and found the Nesco square dehydrator that was then on sale for $59. It had decent reviews and was quite a few steps up from the models my local super stores were selling (whatever did we do before Amazon reviews?!) so I snatched it up.

My new dehydrator!

Sorry for the cruddy photo. It lives on the little counter next to my fridge where natural light goes to die.

We broke it in the other day with a big batch of raw crackers. I used this basic raw cracker recipe with just a few changes.

Basic Raw Cracker Recipe


  • 2 and 2/3 cup whole flax seeds
  • 1 teaspoon sea salt
  • 2 tablespoons banana pepper
  • 2 tablespoons fresh parsley
  • several fresh basil leaves
  • 1 teaspoon dried oregano
  • 2 and 2/3 cups of water
  • 1 cup of sunflower seeds
  • 1/2 cup sesame seeds


Dump 2 cups flax seeds into a blender and whir until a fine powder. Dump into a mixing bowl. Add 1 teaspoon salt to the mixing bowl as well. Seed the banana pepper and dump into the blender (no need to rinse the flax) along with the parsley and basil leaves. Whir up for a bit, or pulse until everything is nicely chopped / minced. Dump that into the mixing bowl as well. Add the rest of the ingredients and mix well. The ground flax can tend to clump.

Spread thinly on dehydrator sheets. The original recipe cautions against wax paper but it can work in a pinch. Oil it with some coconut oil and after a couple hours of dehydrating, flip the crackers and gently peel the wax paper off.

Maiden voyage: flax crackers.

I score the crackers with a knife after I peel the wax paper off — when they feel pretty dry to the touch. If you miss the scoring window, you can always break them up into pieces later.

I dehydrated at 120 degrees for the first hour or two (my unit doesn’t have a timer), then 105 degrees for the remaining time. We planned on gobbling these up with family so I wasn’t too worried about making sure they were completely and totally dry. They dehydrated for about 12 hours total and were a yummy, hearty snack.

Flax crackers in the dehydrator

The crackers were really good with homemade roasted red pepper hummus, or a bit of raw cheese spread, a tomato slice, a wedge of avocado and salt and pepper. Delish! I can see how flexible this recipe would be, switching up the seeds, spices, using different peppers or other veggies. I’m already dreaming up one that uses chili powder and cumin…


    • says

      Oh absolutely!! I think the original recipe calls for the meal, but I didn’t have any so I ground my own :)

  1. Lora says

    Thank you for the info. I’m looking forward to trying the recipe.

    What is the noise level of this dehydrator? I’ve stuck with the oven so far for my forays into dehydrating, partly because of reports I’ve read about how noisy some of the dehydrators are.

    • says

      It’s actually pretty quiet. It’s got nothing on my wheat grinder. Every once in a while in my kitchen I’d be like, now what is that? And remember it was running in the corner. But not bothersome at all. I don’t know if the bigger units are noisy, but this one wasn’t annoying in the least.

  2. angela s says

    Way to go! I may have to do that today.

  3. says

    I completely forgot the final photo of the finished product *slaps head* added it!

  4. says

    I’m just so impressed by all your raw food adventures, Jess. It makes me want to try my hand at a few of these creations!

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