Nutty Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb. Using tomato juice instead of water (or as a portion) gives a cheesy flavor to these crackers.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Seed Crackers

1 1/2 cups raw sunflower seeds, soaked overnight, drained
1 1/2 cups raw pumpin seeds, soaked overnight, drained
1/2 red onion
1 to 2 stalks celery

1/2 head of garlic cloves

1/2 green jalapeno, minus the seeds

1 1/2 Tbsp (4 1/2 tsp) fresh rosemary

1 red bell pepper (capsicum)

4 carrots

 a handful of parsley

Grind all ingredients in a meat grinder or Champion Juicer. Alternate the seeds with vegetables to help blend mixture. Add sea salt to taste. Mix well (use hands).

Drop by spoonfuls onto a baking stone and heat in a dehydrator until crisp on top. Turn and continue to dry until crisp and completely dry.

If you don't have a dehydrator, use an oven heated on low, turn off heat and dry crackers. Continue process (remove crackers; reheat oven; add crackers to dry; etc.).

Crunchy Wheat Germ Sticks

Crunchy Wheat Germ Sticks

1 cup wheat germ, divided
1/2 cup unsifted flour
2 tsp. chopped chives
1/4 tsp. salt
1/4 cup butter/margarine
1 egg
2 Tbsp. soymilk, divided

Combine 3/4 cup wheat germ, flour, chives, and salt in a bowl. Cut in butter or margarine until the mixture looks like coarse meal. Add egg and 1 Tbspl milk. Stir well with fork. Pince off pieces of dough and roll into 3 1/2 inch long sticks. Brush with remaining 1 Tbsp. milk. Roll in remaining 1/4 cup wheat germ. Place on ungreased baking sheet. Bake in a 425 degrees oven for about 10 minutes or until golden brown.

Makes 1 dozen sticks.

Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

3-Grain Crackers

1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
1 cup oats, blended into flour
1 1/2 cups fine cornmeal
1/2 tsp salt
1/3 cup walnuts
1/3 cup ground sesame seeds
1 1/2 cups water for cracker consistency


Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.


Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.


Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Corn Chip Crackers

These are a very crispy cracker and go well with sandwiches and salads.

Corn Chip Crackers


2 cups cornmeal
1 1/2 tsp. salt
2 Tbsp. olive oil
1/4 cup gluten free flour blend*
1/2 cup water


Mix ingredients together well.  Roll onto an oiled cookie sheet to about 1/8" thick.  Cut into diamonds or squares.  Prick each with a fork.  


Bake at 350 degrees F. for 30 minutes or until golden.  

*GF flour blend of choice; you may substitute with wheat flour if desired.

Oat Cakes

Oat Cakes

1 cup water
1/3 cup olive oil
1 tsp. salt
1 Tbsp. liquid sweetener of choice*
4 cups oatmeal, gluten free


Stir water and oil together with a fork.  Add the remaining ingredients and blend.  Roll between waxed paper until 1/4" thick.  Place onto a cookie sheet.  Cut into diamonds or squares.  Prick each square or diamond with a fork.  Bake at 325 degrees until toasty and golden (12 - 18 minutes).


*Brown rice syrup, agave syrup, maple syrup, etc.  Stevia may be used as well.

Quinoa Tofu Crackers

Quinoa Tofu Crackers

3/4 cup quinoa, rinsed

1/4 lb. extra-firm tofu

2 Tbsp. agave syrup

1/3 cup sunflower seeds

1/2 cup unsweetened coconut

1/2 tsp. salt

3 cups water

Blend all ingredients except coconut in a blender. When smooth, add coconut and stir. Pour mixture onto a prepared cookie sheet. Bake for 15 minutes at 325 degrees F. Remove from oven and score into squares using a pizza cutter. Return to oven and bake one hour more at 200 degrees F.

Pie Crust Crackers

Pie Crust Crackers

This recipe can be made into crackers or pie crust, your choice. Thus the name! There are no free-fats in this recipe. The desired satiety of fat comes from the seeds and nuts used.

1 cup quinoa flakes
1 1/2 cups rice flour
1 cup cornmeal
1/6 cup sesame seeds
1/6 cup sunflower seeds
1/3 cup walnuts
1 1/2 cups water, scant
salt, to taste (scant)

Blend quinoa flakes in blender or food processor to make flour. Mix the flours and salt together in bowl. Make a well in the center and set aside.

Blend the nuts and seeds in water until smooth and creamy. Pour the seed, nut, and water mixture into the well. Mix until all the flours are moist. Roll onto a cookie sheet. Score into diamonds. Sprinkle with a little salt and garlic powder, or with cinnamon and a little powdered stevia (or sweetener of your choice). Bake at 250 degrees F. until desired baked to desired crunch.

If using this recipe for pie crust, roll out between two pieces of plastic wrap. Transfer to pie plate (removing plastic wrap in the process). You may substitute the cornmeal with another type of flour for pie crust unless it's for a savory pie.

*For a cheesy flavor, substitute tomato juice or V8 for some of the water. Not recommended with the cinnamon and sugar option.

Quinoa, Nut, and Coconut Crackers

Quinoa, Nut, and Coconut Crackers

3/4 cup quinoa, uncooked and rinsed
1/4 lb. extra-firm tofu
2 Tbsp. agave syrup
1/3 cup walnut, chopped
2/3 cup coconut, unsweetened flakes
1/2 tsp. salt
3 cups water

Blend the quinoa, water, salt, tofu, and agave syrup in blender until smooth. Chop the sunflower seeds (using a nut chopper or food processor). Add walnuts and coconut to batter and pour onto a prepared cookie sheet (rimmed). Bake at 300 degrees F for 12 - 15 minutes. Remove from oven and score into diamonds. Reduce oven heat to 200 degrees F. and continue baking until desired crispness is reached (about 1 hour).

Whole Millet Crackers

Whole Millet Crackers

5 Tbsp. olive oil
1 Tbsp. liquid sweetener of choice
1/2 tsp. salt
1/2 cup water
1/4 cup whole millet
1/2 cup millet flour*
1 cup flour of choice (gluten free blend)

Combine oil, sweetener, salt and water. Stir in whole millet, millet flour and flour blend. It may be necessary to knead dough to work in last of flour. Prepare cookie sheet by coating with olive oil. Dust the cookie sheet with cornmeal oil. Roll out dough 1/8 inch thick.

Score crackers with knife in square or diamond shapes and bake in preheated oven at 325 degrees F. 20 minutes or until golden-brown. Remove from cookie sheet and cool on rack.

*Make your own millet flour by blending uncooked millet in your blender.

Sesame Fingers

3 cups raw sesame seeds
1 1/2 cups fine coconut, unsweetened
1/2 cup peanut butter (or other nut butter)
1/2 cup honey (or maple or agave syrup)
1/2 cup brown sugar*
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup raisins, optional

Mix seeds, coconut, nuts and raisins. Mix together the remaining ingredients to combine. Place in a prepared pan and press down to 1/2" thickness. Bake at 300 degrees F. for 30 minutes or until nicely browned. Slice into fingers 3" long. They will stick together when cool, so do not stack.

*Florida Crystals makes a flavorful, organic and vegan brown sugar.

Quinoa Tofu Crackers

3/4 cup rinsed quinoa
1/4 lb extra-firm tofu
2 Tbsp brown sugar
1/3 cup sunflower seeds
1/2 cup unsweetened coconut
1/2 tsp salt
3 cups water

Whiz all ingredients in a blender to make a batter that is easy to pour.  Pour onto
2 well-oiled cookie sheets with rims.  Bake for 15 minutes at 300 degrees F.  When
golden brown, remove from oven and score into squares.  Return to oven and
continue baking for an additional hour at 200 degrees F.

Enjoy!