Raw Linseed Crackers

‘Raw Linseed Crackers’ are of course a new and ingenious name for ‘Flax Crackers’. Ok, it might not be so ingenious, but at least it makes more sense. I don’t know about you, but in all the zillions of hours I have spent in health food shops, I am still yet to come across any ‘flax seeds’. Linseed – yes. Flaxseed – no.  They are of course the same thing, but I’m still confused as to why most recipes describe it as Flax, where as the actual seed calls itself Linseed (“Hi, I’m Linseed. Oh no, loads of people think I’m Flaxseed, I don’t actually know where this whole things started, but please, call me Linseed). Hmmmmm. I was thinking perhaps Flax is the American term for Linseed, but this doesn’t seem to be the case. Oh, I have seen ‘Flax Oil’ in a bottle, but that’s as far as the Flax thing goes. Woah. I feel like I’m loosing my mind slightly and anyway, linseed, flaxseed – who cares? Jeez. All you care about surly is this recipe and the fact that these crunchy crackers and not only unbelievably tasty and moorish, they are also packed full of OMEGA 3’s which improves the quality of your hair, skin, and nails, helps lower cholesterol and blood pressure, aids in alleviating pain from arthritis, and gives your immune system a boost!

I had my crackers with some Miso Cashew Cheese, spinach and a drizzle of tamari, but these crackers will go with any savoury topping! Or why not mash a banana and use that as a topping with a sprinkling of garam masala?… 

Raw Linseed Crackers
This recipe is adapted from a Cafe Gratitude recipe from the book 'I Am Grateful' - a beautiful book of raw recipes and also a very positive, inspiring read!
  • 2 cups linseed, soaked for 4-8 hours
  • 1 cup carrot or veggie pulp from the juicer
  • 1 cup carrot or veggie juice
  • ¼ tamari
  • 1 inch piece of ginger, grated
  • 1 tsp garlic powder
  • ½ tsp hot chilli powder
  • 1 tsp salt
  1. In a large bowl either using your hands or a wooden spoon, mix all the ingredients together.
  2. Divide the mixture and place onto two telfex lined dehydrator trays, and spread out so that it covers the whole tray, making sure there are no holes. The crackers should be about 0.5 cm thick.
  3. Place in the dehydrator and dehydrate for 8 hours @ 115º.
  4. After 8 hours, remove from the dehydrator and using scissors cut into 8 rectangles. This is done by cutting the square in half vertically and horizontally, and then cutting each of the new four squares in half again.
  5. Place back in the dehydrator for another 8 hours or until the crackers are crisp.
  6. Enjoy on their own or with your own favourite raw topping!

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