Raw Sesame and Flax Holiday Crackers

by Susan on November 27, 2009


As we move into the holidays, I love making raw food that not only satisfies your every day needs but will also look great on a holiday table. These  raw crackers are gluten free and incorporate black sesame seeds for a fun accent. The black sesame seeds add  protein and zinc, which are important ingredients to your diet. I used raw, organic oat flour in these. It gives a great flavor and also texture. Plus all the health giving benefits of oats! Not all oat flour is raw. You can find it through Sun Rise Flour Mill.

Sesame Flax Crackers

  • 1 C Flax Seeds
  • 2 C Water
  • 1 C Raw Oat Flour
  • 1/2 C Water
  • 2 T Dehydrated Onion Flakes
  • 1 t. Celtic Sea Salt
  • 1/4 C Black Sesame Seeds

Soak 1 C flax seeds in 2 c water for 5+ hours. Mix together with oat flour, 1/2 C water, onion flakes, and Celtic sea salt. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife. Dehydrate at 145 for 1/2 hour then reduce to 116 for 2 hours. Remove non-stick sheets and place top up on screens. Dehydrate at least 2-4 more hours or until dry. Makes 2 sheets.

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{ 20 comments… read them below or add one }

Averie (LoveVeggiesAndYoga) November 27, 2009 at 8:44 pm

what beautiful crackers! I love the looks of these!


Paula Helgren December 2, 2009 at 11:42 am

Hi Susan,
I can’t wait to make these….and eat them! Can I make my own raw oat flour by putting oats in my food processor?


Susan December 2, 2009 at 3:32 pm

Honestly, no. You won’t be able to get the fine, fluffy texture you need. You can in a coffee grinder but it will require a little commitment as the batches will be small.


bitt December 7, 2009 at 12:02 am

Most oats that are raw are not certified gluten-free. I have used certified gluten-free oats to make a flour. It works fine in a high speed blender.


FrugalMegan April 14, 2010 at 3:43 pm

Could I use buckwheat flour from groats in place of oat flour? I only have regular oat flour in the house, and my son is gluten free- including oats. Thanks!


snowdog May 14, 2010 at 12:11 pm

I have made these without the sesame seeds and grinded the gluten free oats into flour in a magic bullet or living well blender they came out great slow dehydrated them 145 degrees 5 hours


Susan May 14, 2010 at 12:45 pm

Just a note, unless you turn your dehydrator down after the first 45 minutes, the food temp will increase too much to still be considered raw. You have to keep the food temp under 116.


snowdog May 14, 2010 at 12:15 pm

you could use any non gluten flour I think. The goo from soaking the flax holds it together and makes it spreadable. This base can be added to to create a bunch of different flavor combos


snowdog May 14, 2010 at 12:20 pm

bobs red mill has gluten free oats


Viera October 5, 2011 at 1:03 pm

I make these with buckwheat flower, a big hit with my family, everybody loves them.


Kenda March 7, 2012 at 4:24 pm

I know this is probably a dumb question butbinwantbto make sure inunderstand the recipe. After soaking the flax seeds for 5 hrs. Do you add the seeds plus it’s water to the oat flour?



Susan March 7, 2012 at 4:49 pm

There won’t be any water. The flax seeds will have soaked it all up.


Justine October 11, 2012 at 12:46 am

i dont have dehydratetor at home.can i use oven instead?


Susan October 15, 2012 at 1:27 pm

Justine: please see the FAQ page. Cheers!


Donna January 7, 2013 at 10:05 am

Can you make the oat flour with a Vitamix rather than a food processor? I’m a newbie and am totally inspired by your blogs and recipes as I slowly incorporate more raw foods into my family’s diet. Thank you so much!!


Cendrine July 31, 2013 at 9:21 pm

I just made this cracker and my husband really loves it! He’s been a bit standoffish from my raw crackers but he loves this one and says the crunch is awesome!


Susan July 31, 2013 at 10:47 pm

Cendrine…so wonderful to hear!


afsaneh July 25, 2014 at 4:32 pm

Hi Susan, Do we have to soak and dry black sesame seeds before using them?
will you please explain the differences in types of sesame seeds? do we have to soak-dry them in order of better digestion? Thanks!!


Susan July 28, 2014 at 1:02 pm

I usually don’t bother with the sesame seeds. It isn’t a big problem as with some of the nuts. Cheers!


lori January 24, 2015 at 3:51 am

I am just getting started in the raw food world and do not own a lot of the equipment but it seems as though the dehydrator is my biggest challenge. I have an old oven with no fan/convection so what can I do to make many of the delicious looking recipes? I have googled options and most talk about using a fan…does this mean I prop open the oven door and place a floor fan at an angle to get some circulating air into the oven? Any tips/suggestions greatly appreciated.


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