Tomato Basil Flax Crackers

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Get ready to start snacking in a healthy and delicious way! These raw vegan, dehydrated flax crackers are a different breed of cracker. They are great alternatives to unhealthy, processed snacks because they pack a nutritional and flavorful punch. In fact, they are incredibly rich in fiber and omega-3 fatty acids, which aid immune, heart, and brain function.

Flax seeds are naturally rich in lignans, which may reduce the risk of breast cancer in women and prostate cancer in men. Even though flax seeds boast impressive health benefits, it’s best to wade into their waters when enjoying them initially. The reason for this is because flax seeds may cause bloating if you enjoy too much straight out of the gate. Enjoy small amounts first so that your body can acclimate to thew new ingredient. While you can use whole flax seeds in this recipe, you can also use ground flaxseed for better nutrient digestion. This is really a personal preference and won’t alter the flavor of the crackers.

This recipe is very tasty and involves a lengthy ingredient list. Some of the standout ingredients include nutritional yeast, tomatoes, basil leaves, garlic cloves, lemon juice, and nori sheets. When you buy nori sheets, make sure that they are not roasted or salted in any way, otherwise they aren’t raw vegan. You actually blend every ingredient, except the nori sheets, to create a paste, which you then spread on the nori sheets. The nori imparts a wonderful umami flavor to the crackers, and also provides a sturdy base.

Tomato Basil Flax Crackers
  • Prep Time:15m
  • Cook Time:24h
  • Total Time:24h 15m


  • 1 c flax seeds (soaked for 10 hours then drained)
  • 1/4 c chia seeds (soaked for 10 hours then drained)
  • 1 red bell pepper, seeded and chopped
  • 1 medium red onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 c raw cashews
  • juice of 1 lemon
  • 1 tbsp. raw apple cider vinegar
  • 4 tbsp. nutritional yeast
  • 1 tsp. sea salt
  • 1/2 c raw almonds
  • 1 c raw sunflower seeds
  • 1/2 c raw pumpkin seeds
  • 2 c spinach, chopped
  • 1/4 c basil leaves, chopped
  • 1 c cherry tomatoes, halved
  • 3 green onions, diced
  • 7 -10 nori sheets


  1. Combine the flax seeds and 2.5 cups of water in a bowl and the chia seeds with 1.25 cups of water in another bowl. Cover the bowls and let them sit at room temperature for about 10 hours.
  2. Once the seeds have finished soaking, combine them together and then set aside while you prepare the rest of the ingredients.
  3. Add the bell peppers, onion, garlic, cashews, lemon juice, vinegar, nutritional yeast, and sea salt to a food processor and blend until smooth.
  4. Add the almonds to the food processor and continue blending until smooth.
  5. In a large bowl, combine the seed slurry mixture, the blended mixture, and the sunflower seeds, pumpkin seeds, spinach, basil, tomatoes, and green onions. Mix well to combine.
  6. Lay the nori sheets on dehydrator sheets and spread an even layer of the blended mixture on each piece of nori. The spread should only be about 1/4-inch thick, otherwise it will take a lot longer to dehydrate.
  7. Once you finish assembling the crackers, place them in the dehydrator and dehydrate at 115º F for about 24 hours.
  8. Remove the crackers from the dehydrator and enjoy. They go great with freshly sliced cucumber or tomato on top.
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