Raw Sun-dried Tomato Olive Crackers

by Susan on April 12, 2011


I have been having a rough re-entry back to Minnesota after a week with my daughters in Colorado. It isn’t that Minneapolis is a bad place, it is stunning. And a city that is very cosmopolitan. The problem is that my daughters are not here. I still think there should be a law that kids can’t move more than 100 miles away from their parents. But I understand that they are pursuing their dreams, and that makes me happy.

That said, I must admit, I was really glad to get back to my kitchen and creating more recipes. Eating was a little more difficult this trip. I defaulted to a lot of fruit and fresh veggies. But I missed my raw food creations. On the other hand, I did get inspired. My oldest and I ate out a few times. We had some very good food, it just wasn’t raw. And true to form, I was constantly thinking, I can do this raw!

The first thing I got started on was a raw food recipe for some savory crackers. I love having crackers in the pantry. They replace bread for me in many ways. You can stack them with veggies, or top them with a quick dip. They are a wonderfully versatile item to always have on hand. These crackers have a healthy walnut base mixed with sun-dried tomatoes and olives! A touch of oregano and thyme complete the picture. This recipe is 100% raw and gluten free.

I will post the recipe for the macadamia cheese spread later this week!

Sun-dried Tomato Olive Crackers

  • 2 cups walnuts, soaked overnight, drained and rinsed
  • 1/2 cup ground flax
  • 1/4 cup water
  • 1/3 cup sun-dried tomatoes, softened and chopped
  • 1/2 cup olives, sliced
  • 1 teaspoon oregano
  • pinch thyme
  • Himalayan salt and pepper to taste

1. Place walnuts in the food processor and pulse until they are ground fine.

2. Add ground flax* and pulse until combined.

3. Add sun-dried tomatoes and olives. Pulse until combined. Do not over mix.

4. Stir in the oregano, thyme salt and peper.

5. Spread onto non-stick dehydrator sheet. Press to 1/4 – 1/8 th inch thick. Score. Dehydrate at 140 for an hour, then 115 until very dry. Mine took about 8 more hours. You will want to flip the crackers half way through dehydration.

Makes one sheet.

* I always use golden flax for it’s mild taste. I grind the flax when I am making the recipe to protect the delicate oils. Measurement is after grinding.



Not ready for 100% raw yet? Check out Rawmazing’s Transitional Raw Food. The perfect cookbook that combines raw with cooked for fantastic recipes your family will love!

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{ 43 comments… read them below or add one }

Faith April 12, 2011 at 8:21 pm

so when are you starting your raw cracker mail-order service? suddenly I’ve moved to Northampton Mass. and there don’t seem to be very many raw crackers here…


Stephanie Meyer (Fresh Tart) April 12, 2011 at 8:46 pm

Mmmmm. And…welcome home :)


dee April 12, 2011 at 11:04 pm

I’m getting up right now to soak the walnuts.


dee April 12, 2011 at 11:07 pm

By the way, are we going to play guess the tool marks on the crakers? : )


Sarah April 13, 2011 at 8:30 am

These look fantastic! Can I subsitute the ground flax with anything else? I don’t have it in my larder and I really want to try them :¬)


Susan April 13, 2011 at 8:32 am

It is the binding ingredient so you would have to find something that would bind. Maybe chia seeds that have been hydrated. But since I have not worked that recipe that way, you will have to experiment.


Eco Mama April 13, 2011 at 11:52 am

Literally mouthwatering. Holy smokes! I want this right now….off to the kitchen to forage.
Eco Mama


Patricia Robinett April 13, 2011 at 1:50 pm

susan, your taste in food is so akin to mine.
i LOVE intensely flavored foods.
thanks for this great recipe.


Cheryl April 13, 2011 at 2:28 pm

Hi Susan,

I really hate flaxseed. I have tried to eat it many times in breads and it seems to have a really strange taste to me, though I don’t mind it ground on salad or in smoothies. Is it possible to substitute the flax seed for something else? I know that it is supposed to bind the bread/crackers together. What about using Chia seeds instead – or can you think of something else? We can’t always get Chia seeds on my island, so I tend to use them sparingly as I have to wait till I visit my kids, who live overseas, to get it, so it would be great if you could come up with something else. Any ideas? I really miss having breads and crackers.


Jeani April 13, 2011 at 4:38 pm

I also would like to know how you put that pattern on these crackers.
They look and sound really good.


Susan April 13, 2011 at 7:07 pm

As I stated above, you could try chia seeds. Here is the thing with flax. If you use golden flax, and grind it fresh for your recipe, you don’t really even taste it. I think too many times people have gotten rancid flax and that is why they have the aversion. There really isn’t anything else. Flax is a substitution so trying to find a substitution for a substitution is a bit tough.


Ronda April 13, 2011 at 7:13 pm

Wow those look real real real GOOD. This has insiperd me to give the cracker a go again. Hope I can get them to taste as good as they look. Thanks for sharing :)


Gayla April 13, 2011 at 8:26 pm

Beautiful as always! I have a question, and I hope it isn’t too silly. I have wondered several times while transitioning to raw if we can use the regular olives in the store (like the ones with pimentos in the jars) I am not sure how they are prepared. If not, how does one look for olives that are raw?


Susan April 13, 2011 at 8:33 pm

Olives are cured in a brine. I would be cautious about canned olives, however because they may have been heated prior to canning. I would look for fresh. http://www.sunfood.com/food/olives/green/olives-spiced-green-jumbo-10-7oz-in-brine-raw-organic.html


Christine April 14, 2011 at 3:42 am

On the subject of daughters living too far away, I feel your pain. Ours lives 3000 miles and a big wide ocean away. She too is very happy (surfing and working to live, not living to work like most of us). Her Dad and I still cannot get used to it after five years, but she is very happy and for that we are blessed. Visiting is sweet, but partings are painful. I miss cooking and spending time in the kitchen with her. We are actually visiting her now and due to leave on Saturday and I already have the dreads creeping in. You are not alone. :0)


Susan April 14, 2011 at 7:44 am

Oh, Christine, I know that feeling all too well. :-) My daughter spend 6 months in Australia, studying, surfing and just having a gas. Then it was off to Argentina to snowboard in the Patagonia Mountains and next was New Zealand to teach snowboarding. So, I am glad to have her state-side. It is really hard when they are that far away.


Callie {Rawxy} April 14, 2011 at 10:33 am

These look freaking fantastic! I swear, your crackers always turn out so beautiful!!


Sekhemet April 15, 2011 at 12:54 am

I couldn’t resist to make these yummy sundried tomato olive raw crackers. I found that when I followed the recipe, the dough seemed to be crumbly when I attempted to spread it on the teflex sheet. I had to work the edges to keep it together. It won’t be ready until the morning. I hope it comes out. Did yours do that when you were combining it together?


Cheryl April 15, 2011 at 2:50 am

Christine and Susan, I also know how this feels. Our family is completely scattered. We live on the island of Mauritius (in the Indian Ocean near Madagascar, off the coast of Africa) and one daughter lives in Germany, another in England, another in South Africa and my son is expating in Dubai! It’s really hard and I must admit to suffering badly from empty nest syndrome but combated that by studying nutrition – and becoming a vegetarian in the process as well as starting to explore raw foods. Thank you for your amazing site – really love it and you have been a huge inspiration.


Sekhemet April 15, 2011 at 12:22 pm

Hi Susan: Just wanted to let you know I made these crackers and they came out pretty flaky. They are delicious but I’m just wondering what I did wrong to cause them to be crumbly. Maybe next time soak the walnuts longer? Process the walnuts longer? More flax seeds? Dry grind the walnuts and add water? I don’t know… have to keep experimenting. I love the rosemary crackers, though. They’re my favorite and a snap to make!


Susan April 15, 2011 at 1:35 pm

I actually made these again for a class yesterday, exactly as the recipe states and they turned just as pictured. If you felt your dough was a little dry, you could try adding water a little at a time. This dough makes a more delicate cracker who’s texture I love. You could also try rolling your dough with a rolling pin to press it well. The walnuts do need to be soaked overnight to make sure there is enough liquid in them.


Roxanne April 15, 2011 at 9:38 pm

This recipe looks great! I didn’t realize uncanned olive bar co-op olives were considered raw. Not sure if they are a fermented product either. I love learning. Thank you for teaching us!
…I really loved the larger font size on this post. It was much more calming and easier for my aging eyes to read. :)


ute April 19, 2011 at 11:45 am

Dear Susan

Thank you so very much for share ring your creative recipes with us, You are a very loving soul you give us great inspirations .
I am always checking your e mails with anticipation on what you are coming up with next .
Last night I made these crackers , I followed your recipe exactly, this morning they all fell apart when I took them out of the dehydrator , this has never happened to me before , now what did I do wrong , Over drying maybe ?
The flavor is delicious though and wont be wasted .

sending you love and a big hug


Susan April 19, 2011 at 11:48 am

I am adding 1/4 cup water into the recipe because people seem to be having a little trouble with it. I have actually made it 4 times with no problems. You must make sure your walnuts are soaked overnight. Also, this is a crumbly dough and needs to be pressed very well to stay together. Rolling it out with a rolling pin helps.


dee April 22, 2011 at 4:47 pm

I’ve made this recipe 3 times (need to start making double batches) and the last batch I made was a little crumbly (I have a round dehydrator so I have to press it together by hand).
The difference was, I did’nt soak the sun-dried tomatoes as long. The next time I will soak the tomatoes until they are fully hydrated.


Velda Voelker May 10, 2011 at 3:57 pm

What kind of olives do you use in your Sun-dried Tomato Olive Crackers?


Dianne May 23, 2011 at 8:14 pm

Would love to include your recipes for my raw challenge. Menu goes up 5/30 and eating begins 6/13! May I link to your site?


C June 8, 2011 at 6:52 pm

I wondered which kind of olives you use? are they sundired? or fresh?



Susan June 10, 2011 at 4:16 pm
eugenia June 26, 2011 at 4:49 pm

Susan if rye, wheat, barley all have gluten, why would a doctor recommend Rye and Barley and not wheat? Is there any difference? Are they better than Wheat?


Laurie Wray February 6, 2012 at 3:18 pm

I’m not a far of walnuts. Can i substitute with something else?


Susan February 6, 2012 at 3:20 pm

There are a lot of wonderful cracker recipes on the site that do not use walnuts. http://www.rawmazing.com/rawmazing-recipes/


Laurie Wray February 6, 2012 at 3:18 pm

Sorry, meant fan, not far.


Kristen July 15, 2012 at 3:12 am

So….when exactly did olives become a raw food? Guess I missed that one, where boling hot brine poured over the olives qualifies as raw. And, to top that off, you have at least a few people leaving comments thanking you for teaching them something. When you have poor raw habits, don’t pass them around…and for all else who take time to read the comments …olives are NOT a fermented food!


Susan July 15, 2012 at 9:29 am

Wow, if you really want to come on that strong, you might want to check your facts first. While it’s true that not all olives are raw, you can buy raw olives, they are readily available. This is one source. http://www.sunfood.com/food/olives.html?gclid=CNfuoejwm7ECFSUbQgodIzEvdA I also never stated that they are a fermented food. I hope you have a happy day.


Dzire April 8, 2013 at 2:01 am

Ok, kudos, bravo and two thumbs up because my two year old (vegan) says these taste like PIZZA! lol. I’m currently doing all raw and he is raw/cooked mixed. I’ll be high raw after my all raw journey is complete but these will def be in my arsenal! Delicious! They aren’t crispy but we love the texture. Like a pizza crust without the chewy texture. ;-)


nikki April 10, 2013 at 3:03 pm

Hi Susan – I was wondering if your nut measurements are before or after soaking? Thank you for all your wonderful recipes!


Susan April 10, 2013 at 3:07 pm

It is exactly as it is written. If it says 2 cups walnuts, soaked over night…then you take 2 cups of walnuts and soak them. It it said 2 cups soaked walnuts, then you would measure 2 cups of walnuts that were already soaked.


Emily January 20, 2014 at 8:31 pm

Those crackers look delicious!! how long will they keep for? can I freeze them? Thx!


Toby July 29, 2014 at 2:56 pm

Hi, I am just getting into dehydrating my own crackers. I saw you mentioned that you like to keep yours on hand in your pantry. I was wondering how pantry stable fully dehydrated, raw crackers tend to be and how long they typically keep in an airtight container in the pantry?
Thanks so much!


Susan August 1, 2014 at 12:41 pm

They don’t last super long but you can always pop them in the dehydrator to refresh them. Cheers!


Ethel November 7, 2014 at 7:53 am

Hi Susan,

they look so good, I would like to give a try. I don’t own a dehydrator, do you have any idea what happens if I put them on a oven at 50C ? Can I get a similar result? Probably the crackers won’t be raw anymore.

thank you for your reply.


Susan November 10, 2014 at 6:53 pm

Hi, Ethel, I write about this on the FAQ page. You can find the link at the top. Cheers!


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