Your whole food, plant-based life.

Raw Flat Breads

For some reason, this post from February of 2009 lost it’s information. After it was brought to my attention, I tried to fix the post to no avail. I decided to recreate the whole post. So, if you have been looking for these recipes on the site…here they are!! This was a recipe from the second month that Rawmazing was published. It was a fun trip down memory lane for me! I love my flax crackers!


flax crackers


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.


Raw Flat Breads

Onion Sunflower Flat Bread

  • 3 cups sprouted wheat berries
  • 1 Sweet Onion coarsely chopped
  • 1/4 cup  Nama Shoyu
  • 1 cup raw sunflower seeds
  1. Place sprouted wheat berries in food processor. Process until a mash like consistency is achieved.
  2. Add Nama Shoyu, and onion. Process until combined but chunks of onion are still visible.
  3. Stir in by hand, the sunflower seeds.
  4. Spread 1/4 inch thick on teflex sheet. Score the mixture into desired shapes.
  5. Dehydrate 8 hours, flip and dehydrate until dry. Makes one sheet.

Spicy Flax Crackers

  • 3 cups flax seeds, soaked for at least 6 hours in 1 1/2 cups water
  • 1 tablespoon dried mustard
  • 1/4 cup Agave
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 3 tablespoons Nama Shoyu
  1. Combine all ingredients in a food processor. Process until well blended.
  2. Spread on non-stick sheet and score. Dehydrate for 8 hours, flip and dehydrate until dry. Makes one sheet.

Onion Flax Crackers

  • 2 cups Flax seeds soaked at least 6 hours
  • 1 cup ground flax seeds
  • 1 Sweet onion, coarsely chopped
  • 1 clove garlic, chopped
  • 1/4 cup Nama Shoyu
  • 1/2 cup Hemp seeds
  1. Place all ingredients in food processor. Process until well combined.
  2. Spread on telelex sheet 1/4 ” thick and score. Dehydrate 8 hours, flip and dehydrate until dry.

*You can use my prefered method of dehydrating at 145 for 1 hour and then reducing the heat to 115 to finish the dehydration. It will remain raw as the food temperature never goes above 115 and it shortens dehydration time.

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  1. Susanne wrote on August 4, 2014

    I love your reipes. Now trying the flatbreads for the first time. I was wondering about the amount of wheatberries. Do you use three cups after sprouting or before?

    • Susan wrote on August 21, 2014

      In this recipe, you measure after you have sprouted. Cheers!

  2. shana wrote on April 24, 2014

    Sorry I misspelled it! What is Nama shoyu? where can I buy it?

    • Susan wrote on May 6, 2014

      It is an organic soy sauce. You can find it at many coops or natural food stores. Cheers!

  3. shana wrote on April 24, 2014

    hi everybody. Do you know what is Nama Shuya? I am not able to find it.

  4. sara wrote on October 21, 2013

    How do you ‘score & flip’ ?

    Do you oil the sheets?


  5. Chanel Mulcahy wrote on February 26, 2013

    Love your blog Susan! Excited to start on my raw journey and thanks for the wonderful recipes to make my transition easier!

  6. julie legault wrote on January 21, 2013

    thank you and thanks for your nice recipe!!!

  7. julie legault wrote on January 20, 2013

    About the onion sunflower flat bread….
    just want to know to do the crackers with the sprouted weatberries…how many days we let the weatberries sprout? Do we deshydrate it before using in the recipe or not? thank you!

    • Susan wrote on January 21, 2013

      When the berries sprout use them. No, do not dehydrate. If you need to dehydrate them before using, the recipe will state that. Cheers!

  8. Chaya Lapin wrote on January 19, 2013


    I just want to thank you so very much for the most wonderful gift , the recipies.

    Thank you so much , i love the online books and going to buy them all . i cannot thank you enough
    Chaya Lapin

  9. Thonkas wrote on June 5, 2012

    Great blog, great writer! My dehydrator arrived today and I am looking forward to feeding my family some of your tasty flat bread recipes. Thank you.

  10. Jenny wrote on May 11, 2012

    @ Grace: Your friend’s right. Flax is much more digestible when it’s ground but if you eat a lot of flax in your diet your omega 3 levels can actually get too high. So having some of it just pass through can be good actually, it makes a nice pre-biotic (food for the good flora in your intestines) and gives you some nice, healthy fiber even if it’s nutrients aren’t all absorbed.


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