Carrot and Herb Flax Crackers (Raw Vegan)

carrot and herb flax crackers

This is my first go at flax crackers, and they already have the husband seal of approval! I ask him to try everything I make as a sanity check. Admittedly, I have been eating this way for a long time, and my palate is a bit “greener” than his is, but he said these had a good flavor!

carrot herb flax crackers

I am working on a special project. My parents and my grandmother are coming over next weekend for a raw food extravaganza, otherwise known as “brunch”. 😉 I have a fresh seasonal multi-course menu all planned out. I’ve been experimenting with some of the recipes now to ensure they will turn out ok before I actually serve them to my family. These flax crackers are intended to be served as an appetizer along with some sprouted lentil hummus that I’m also working on. 

Anyway, as they have the husband seal of approval, I’m adding the recipe now! They are very easy to make if you have a dehydrator at home. I would also like to note that unlike many flax cracker recipes on the web, this one contains no tamari, nama shoyo, or liquid aminos – it is 100% soy free and does not contain any highly processed or mold harboring ingredients. As there are no nuts added, it is also higher in omega-3 than omega-6 fatty acids.

Carrot and Herb Flax Crackers
An easy to make flavorful flax cracker recipe - they are full of flavor, crunch, and living enzymes! Prepare them in the evening and they will be crunchy by morning!
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Prep Time
20 min
Cook Time
16 hr
Total Time
16 hr 20 min
Prep Time
20 min
Cook Time
16 hr
Total Time
16 hr 20 min
  1. 2 cups flax seed
  2. 1 & 1/4 cups water
  3. 5 carrots
  4. 1 TB cumin
  5. 1 tsp dill
  6. 1 tsp smoked sea salt (regular sea salt is fine, but smoked adds another depth of flavor)
  7. 1 tsp garlic powder
  8. 1/2 tsp onion powder
  1. Blend all ingredients EXCEPT flax seeds in a high speed blender, like a Vitamix.
  2. In a medium sized bowl, stir the mixture into the flax seeds until well combined.
  3. Split the mixture into two equal parts.
  4. Spread each half of the mixture evenly onto two dehydrator trays lined with non-stick sheets.
  5. Dehydrate overnight at 115 degrees F.
  6. I let mine go for 16 hours because I slept in and they were dry and crunchy, like a good cracker should be.
  1. I have an Excalibur dehydrator and my trays are 15"x15" - adjust the amounts per tray if yours are smaller.
  2. You could probably get away with less dehydration time. I didn't bother flipping them and removing the non-stick sheets either. It is ok to be lazy with this recipe. 😉
  3. You can score them after they start to dehydrate for a few hours if you want. I just break them up into organic shapes. I like the artistic look of them.
A Taste of Two Plates

2 thoughts on “Carrot and Herb Flax Crackers (Raw Vegan)

  1. Rosa

    This crackers are soo good, there is no nuts in this recipe, trying to stay away from nuts and this crackers are just right, Very addicting, couldn’t stop eating them. This recipe is a keeper!
    Thanks for posting this to the group Adrienne!


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