Dehydrated Recipes

Seeds and More Seeds Flax Crackers | Commercial Dehydrators

These flax crackers are gluten-free and full of seeds, making them a perfect vessel for putting your favorite toppings on. They're also super healthy

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Machine recommendation
Recommended machine
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Serves
Makes 25 (2-inch) square crackers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
11-13 hours
Ingredients
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup shelled pumpkin seeds
  • 1 recipe Flaxseed Base
Ingredients
macros
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup shelled pumpkin seeds
  • 1 recipe Flaxseed Base
Instructions
  1. Preheat the dehydrator to 125°F (52°C) . Set a drying sheet in a dehydrator tray.
  2. Stir all the seeds into the flaxseed base until well combined.
  3. Spread the cracker mixture into a 10-inch (25 cm) square on the drying sheet, smoothing the surface with a rubber spatula and using a straight edge to get nice edges. Dehydrate for 3 hours.
  4. Remove the tray from the dehydrator and use a pizza wheel or straight edge to cut the square into 2-inch (5 cm) square crackers. Place the tray back in the dehydrator for another 8 to 10 hours. When the crackers have completely cooled, snap them apart along the perforated lines. Store as directed .
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Machine recommendation
Main image
Prep time icon
Serves
Makes 25 (2-inch) square crackers
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
11-13 hours
Ingredients
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup shelled pumpkin seeds
  • 1 recipe Flaxseed Base
Ingredients
macros
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/4 cup shelled pumpkin seeds
  • 1 recipe Flaxseed Base
Instructions
  1. Preheat the dehydrator to 125°F (52°C) . Set a drying sheet in a dehydrator tray.
  2. Stir all the seeds into the flaxseed base until well combined.
  3. Spread the cracker mixture into a 10-inch (25 cm) square on the drying sheet, smoothing the surface with a rubber spatula and using a straight edge to get nice edges. Dehydrate for 3 hours.
  4. Remove the tray from the dehydrator and use a pizza wheel or straight edge to cut the square into 2-inch (5 cm) square crackers. Place the tray back in the dehydrator for another 8 to 10 hours. When the crackers have completely cooled, snap them apart along the perforated lines. Store as directed .
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/