Raw Buckwheat, Flax & Chia Seed Crackers

Raw Buckwheat, Flax & Chia Seed Crackers
Whenever I feel I've been eating bread while my body says 'Please don't', I like to eat raw crackers. Best to make them yourself as they tend to be quite pricey. These are pretty neutral, so you can have them with sweet or savoury toppings.
Prepared by:
Cuisine: raw vegan
Recipe type: crackers, food processor, dehydrator
Serves: 2 trays
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of raw buckwheat groats, soak for 15 minutes, sprout for a day
  • ½ cup of golden flax seeds, top up with water to 1 cup level
  • ½ cup of chia seeds, top up with water to 1 cup level
  • ½ cup dried tomatoes
  • 1 small zucchini
  • ½ tsp lemon pepper
  • 1 large clove of garlic
  • ½ tsp Himalayan rock salt
  • about ½ cup of water
To do
  1. add all the ingredients except for the water to your food processor
  2. blend thoroughly, and add water as needed; you should end up with a doughy mass
  3. spread out over 2 dehydrator sheets, at about ½ cm thick
  4. dehydrate at 46C for about 12-14 hours, or until you like their texture. This batch I dehydrated till hard but they do retain a little bit of chew. You can score them half way, when you turn the lot over, or just cut or break them afterwards like I did.
You do need a powerful blender for this. If you don't have one, you could make the 'dough' in two batches.



Raw Buckwheat, Flax & Chia Seed Crackers

Raw Buckwheat, Flax & Chia Seed Crackers










  1. Hi , thank you for nice recipes .I can see that in this recipe in “Notes” you advice to use a powerful blender. What it is related to ? To blend mixture for these crackers? Thank you

    • Hi Olia 🙂

      Yes, for the mixture of all of the ingredients. However, lately I have been using my food processor, and that works fine, maybe even better as these mixtures don’t contain heaps of fluids, which makes it harder to blend in a more vertical mixer.

      Hope that helps!

  2. Hi, I just discovered your site and look forward to trying many of your recipes. I have what is probably an odd question though. Is there a way to dehydrate the crackers in the oven? I do not own a dehydrator yet and as they are on the pricey side where I live, it is likely to be awhile. If dehydrating n the oven won’t work, would they bake up ok? I realise they would lose a good deal of their nutritional value if baked but still have to be better than most store bought crackers, right?

    • Hi Sassy ?

      It depends on your oven; if you have a 50C setting, then you could use that, and leave the door slightly ajar. Use baking paper, score when the top is dry enough, keep an eye on them, and turn over when they don’t stick much to the baking paper anymore (it will take a few hours before they’re ready to be turned over). Whether they can be baked on normal oven temperature, I have no idea, but I’d say it would work, as long as as’d bake them on medium heat and you keep a close eye on them. Yes, they would still be healthier than the pre-fabs in the supermarket, if not, cheaper 🙂

      Should you try baking them, I’d love to know who that turned out.
      Hope that helps! ☺️

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