Your whole food, plant-based life.

Raw Sun Dried Tomato Olive Crackers

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!

Which Flax Seeds to Use

I always use golden flax seeds because of the mild taste. Measure after grinding.



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.


Share Via
Share on Pinterest
Share with your friends



  1. ghislaine wrote on April 23, 2015

    Hello Susan! Thank you for these crackers, they taste so good! I have adopted them and I make them very often.

    • Susan wrote on April 23, 2015

      Ghislaine…So glad you like them! :-)

  2. Kim wrote on April 7, 2015

    Can I leave the olives out or change it with something else?

    • Susan wrote on April 7, 2015

      Hi, Kim, You can leave them out. You could try capers. Cheers!

  3. Ethel wrote on November 7, 2014

    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 wrote on November 10, 2014

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

  4. Toby wrote on July 29, 2014

    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 wrote on August 1, 2014

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

  5. Emily wrote on January 20, 2014

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

  6. Susan wrote on April 10, 2013

    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.

  7. nikki wrote on April 10, 2013

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

  8. Dzire wrote on April 8, 2013

    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. 😉

  9. Kristen wrote on July 15, 2012

    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!

  10. Laurie Wray wrote on February 6, 2012

    Sorry, meant fan, not far.


Post a Comment