Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS


This is is a tasty little savory cracker which is becoming my new all time favourite! These crackers are made in the dehydrator, but if you don’t have a dehydrator, there is no need to fear. Simply dry these crackers in the oven with the temperature turned as low as possible and the oven door slightly cracked (drying time will vary).

SERVES:  Makes a lot

PREP TIME:  5 – 10 Minutes

COOKING TIME:  8-10 Hours

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


  • 1/2 cup Ground Flax

  • 1/2 cup Sunflower Seeds (ground)

  • 1/4 cup Grated Onion

  • 1/8 tsp Sea Salt

  • 1/8 tsp Pepper

  • 1/2 tsp Dried Oregano (or herb of choice) 

  • 1/4 cup Slivered Red Onion  

  • Water to thin

  • Sesame Seeds or Nigella Seeds to Garnish (optional)




Combine sunflower seeds, flax, grated onion, salt, and herbs. Add enough water to make a batter (think something like a cake batter – somewhere between 1/4 cup and 1/2 cup water). Let it sit 5 minutes so that the flax can absorb more of the water, add more if needed.  Spread evenly on a parchment lined dehydrator tray (I find using the back of a wet spoon is the easiest way to spread it evenly). Garnish the cracker with thinly sliced onion and seeds if desired. Dehydrate at 40 C (105 F) for 8-10 hours, or until dry but not too crumbly. Store in a airtight container.*Dehydrating time will vary depending on weather, humidity, etc. Try and check them regularly for best results.

Stacey Christie