When eating a raw food diet, it’s always a good idea to have a selection of flat breads handy. They are fairly quick to make (other than the dehydration time), nutritious, and can be used for many things. Throw some veggies on one for a quick lunch, spread some cashew vegan cheese on another for a quick snack, and use them with raw dips for a quick, fresh treat. They are versatile! On this plate are Onion Sunflower Flat bread, Flax Wheat Berry Flat bread and Spicy Flax Flat bread.
For more raw food recipes for flat breads and crackers, click here: Flat Breads
Onion Sunflower Flat Bread
- 3 C sprouted wheat berries
- 1 Sweet Onion coarsely chopped
- 1/4 C Nama Shoyu
- 1 C raw sunflower seeds
Place sprouted wheat berries in food processor. Process until a mash like consistency is achieved. Add Nama Shoyu, and onion. Process until combined but chunks of onion are still visible. Stir in by hand, the sunflower seeds. Spread 1/4 inch thick on teflex sheet. Score the mixture into desired shapes. Dehydrate 8 hours, flip and dehydrate until dry. Makes one sheet.
Spicy Flax Crackers
- 3 C flax seeds, soaked for at least 6 hours
- 1 T. dried mustard
- 1/4 C Agave
- 1 shallot, chopped
- 1 clove garlic, chopped
- 3 T Nama Shoyu
Combine all ingredients in a food processor. Process until well blended. Spread on teleflex sheet and score. Dehydrate for 8 hours, flip and dehydrate until dry. Makes one sheet.
Onion Flax Crackers
- 2 C Flax seeds soaked at least 6 hours
- 1 C ground flax seeds
- 1 Sweet onion, coarsely chopped
- 1 clove garlic, chopped
- 1/4 C Nama Shoyu
- 1/2 C Hemp seeds
Place all ingredients in food processor. Process until well combined. Spread on telelex sheet 1/4 ” thick and score. Dehydrate 8 hours, flip and dehydrate until dry.
{ 33 comments… read them below or add one }
Beautiful! They almost look to good to eat! I said ALMOST!
Yum! Thanks for the wonderful bread recipes! They look like they would go well with some guacamole or raw hummus!
-Heather
OMG I just discovered your website. This truly is rawmazing! I can’t believe how beautiful your pictures are and the recipes are fantastic too. I so have to try them all out. Thank god I have a dehydrator
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You are very inspirational. Can’t wait to get started on some breads and treats
Best wishes
Eva
Great looking cracker recipes, do you think I could make the Spicy Flax Crackers with just the flax seeds and agave and some water and leave out the rest so that I could then use the crackers for sweet or savoury?
what is a ‘teleflex sheet’ and where can I purchase same? Thanks!
Actually it’s teflex. It is a non-stick sheet. You should be able to buy non-stick sheets from the people that you bought your dehydrator from.
Wow! Those look amazing. I’ve been searching for recipes for flourless crackers, so this is exciting. I wonder why so many recipes for this use flax seeds? They really add a lot of fat (which I’m trying to avoid). I put flax in my oatmeal every morning, so I don’t need more. Maybe I’ll try to the sprouted wheat kind…..now to order the wheat berries!
T.
I just savored my first Spicy Onion Flax Cracker….um make that 4 crackers, warm from the dehydrator. Oh, my, my!!! The Sweet Potato Fries are marinated and ready to dehydrate next. I’m expecting touchdowns from these and the Vikings on Sunday!
Hi,
I love the idea of the Onion Sunflower Flat Bread. My hubby however, if gluten intolerant. Could you recommend a substitute for the sprouted wheatberry?
Much Thanks,
Cynthia
PS Love your website!!!
These flat breads look great and I’d like to give them a try this week…Can anyone tell me what temperature should be used to dehydrate these?
I could tell you…
I usually start my dehydration at 140 for the first half hour on these then reduce the heat to 115 for the duration. You don’t have to worry about compromising the raw status because the food temp never gets above 115.
Hello Susan,
Do you know of a substitute for Nama Shoyu? (I cannot have soy )
I would say Braggs but they are derived from soy, also. I will look into it. Nothing comes immediately to mind.
Re replacing shoyu: Coconut aminos!
Or if that doesn’t work —
How about sea salt, plain or seasoned, and nutritional yeast? A dash of lemon or vinegar and favorite sweetener would round out the flavor profile.
Or try miso based on something other than soybeans. South river is a good source for unpasteurized misos using other beans, and soy and wheat free tamari. Their products are absolutely outstanding and worth the shipping costs!
They are all good flavorings but vastly different than nama shoyu. So, you would want to make sure you balance your flavors.
These look wonderful! I’m curious what their shelf-life would be at room temp and in the fridge. Do you have a rough idea? I have children and I like to do large batches so snacks are handy.
Thanks for the help and the wonderful recipes!
Ashley
It completely depends on how you store them, the weather, etc. You can get a minimum of a week out of them if dehydrated really dry. I have seem them last weeks but you would have to watch them and use common sense. If you don’t get them completely dry, the shelf life diminishes.
These recipes look delicious. I’ve recently been adding more raw food options to my diet and it has expanded my recipe base as well as my palate. Some of the things I’ve learned are addictive, like cashew cheese! I haven’t made any raw breads yet and this recipe looks wonderful, but can you tell me what I can substitute for the wheatberries as I am gluten intolerant. Another problem for me with including more raw foods in my diet is the amount of sugar in many of the non vegetable recipes – from starches, fruits, and of course agave. The more I read about agave, the less inclined I am to use it. Can you tell me of a substitute for it, or do you have any experience with omitting it from the recipes that call for it? thank you.
I wouldn’t call cashew cheese “addictive”, but it is really good! You can make a cheese with probiotics, instead of the wheat berries. There is a recipe in my Holiday book. I have written extensively about agave on the site. You can do a search for it. I don’t have an issue with using it in small doses. Since I develop all the recipes on the site, I make them as posted.
After soaking flax seeds they become gelly consistency, so do you drain them through a sieve or do you put everything in the food processor?
After soaking, all of the water should be adsorbed. So, no draining is required.
Susan, I love your recipes, so pretty to look at to! If I’m allergic to flax, what can I use instead (to make crackers)?
Thanks,
Amelia
You could try chia seeds but I haven’t made this recipe with them.
All your recipes look great! Is there any other option besides a dehydrator though?
If you want to keep the food “raw” you need something that will “cook” at a temperature that will keep the food temp under 116. Most ovens can’t do that. The dehydrator can.
Love your website. I am new to raw food and am having fun trying your recipes. Where do I get sprouted wheat berries? Can I buy them at the local market?
You need to sprout your own. Just take the wheat grain, soak for 24 hours, then rinse 3 times a day. They sprout very quickly.
Susan,
Regarding the spicy flax crackers I notices the recipe in your book calls for less soaking time than the one on the website, so I am a bit confused as to which one is better… thx
The above recipe was written over 2 years ago. Either will work but the shorter time is what I use now. I did update a few recipes in the book. Honestly, soaking time for the flax isn’t a huge deal.
I just got my dehydrator! I am so very excited to begin my raw food making, but I am also a bit nervous. The first thing I want to make are flax crackers, since I have a lot of flax, and I have always wanted to make my own raw crackers, rather then buying them for way too much at a store. Anyway I am going to begin with your recipe! Thank you for your blog, and wish me luck.
All the best.
Can I use parchment paper instead of the telflexx sheets ?
Yes but it is more difficult to work with.
These crackers recipes look delish. Could you share with us how you score the crackers on the teflex sheet so that the teflex sheet isn’t damaged but the crackers easily separate. Thank you for sharing your wonder full creativity with us all and bringing greater health to our planet in a delicious way !
Blessings Carol
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