Your whole food, plant-based life.

Raw Sesame and Flax Crackers

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, flax 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 cup flax seeds
  • 2 cups water
  • 1 cup raw oat flour
  • 1/2 cup water
  • 2 tablespoons dehydrated onion flakes
  • 1 teaspoon celtic sea salt
  • 1/4 cup black sesame seeds
  1. Soak 1 cup flax seeds in 2 cups water for 5+ hours.
  2. Mix together with oat flour, 1/2 cup water, onion flakes, and Celtic sea salt.
  3. Spread on non-stick dehydrator sheets about 1/4 inch thick. Sprinkle sesame seeds on top and score with knife.
  4. 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.
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  1. lori wrote on January 24, 2015

    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.

  2. afsaneh wrote on July 25, 2014

    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 wrote on July 28, 2014

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

  3. Cendrine wrote on July 31, 2013

    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 wrote on July 31, 2013

      Cendrine…so wonderful to hear!

  4. Donna wrote on January 7, 2013

    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!!

  5. Justine wrote on October 11, 2012

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

    • Susan wrote on October 15, 2012

      Justine: please see the FAQ page. Cheers!

  6. Kenda wrote on March 7, 2012

    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 wrote on March 7, 2012

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

  7. Viera wrote on October 5, 2011

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

  8. snowdog wrote on May 14, 2010

    bobs red mill has gluten free oats

  9. snowdog wrote on May 14, 2010

    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

  10. snowdog wrote on May 14, 2010

    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 wrote on May 14, 2010

      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.


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