Cracker Recipe For Dehydrator

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I’m not strictly Paleo, but I do feel so much better when avoiding grains. For that reason, I’ve been determined to find nutrient-dense, grain-free substitutes for all of the grain-filled convenience foods my family used to rely on.These onion nut dehydrator crackers are one of my biggest grain-free wins!

Protein is provided by sunflower seeds and cashews. Coconut aminos (or tamari), green onion, and garlic round out the flavor. Water makes the mixture spreadable.

The Life Changing Crackers

In fact, this recipe is so simple that my 11 year old son is now in charge of keeping us stocked with a steady supply of onion nut dehydrator crackers. Spreading the mixture onto the dehydrator trays is kinda tricky so I do help with that part, but he handles all the measuring and mixing.

These crackers are just one of the many foods we now prepare in this amazing food-drying machine. I especially love my dehydrator during garden harvest time!

Since we harvested plenty of green onions from the garden last year, I wound up dehydrating a bunch of them. Which has worked out perfectly during the winter months when we have no fresh green onions! So if you grow your own green onions, I recommend dehydrating your surplus and using them in recipes like these onion nut dehydrator crackers.

Raw Cracker Recipe

Out of all the high-protein, grain-free dehydrator cracker recipes we’ve tried, this onion nut version received the highest rating from my pickiest eaters.

We love to use these onion nut dehydrator crackers as a vehicle for tuna salad, chicken salad, or hummus. Any leftover cracker crumbs are stored in a small mason jar and used as a crunchy topping for salads.

For my family of five, which includes three growing boys, a double batch is pretty much a necessity. I recommend mixing one batch at a time. Even if you have a large food processor (like me), a double batch is too thick to mix properly.

Quinoa Crackers, Dehydrated

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story Seed crackers seem to be all the rage these days. They are crunchy, flavorful, and really easy to make. Since the crackers don’t contain anything but seeds, the recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

I have made so many variations of seed crackers over the years. The options are endless, but the recipe below is my favorite.

The combination of colors and textures from the variety of seeds is truly impressive.These seed crackers also taste great and have a crispy texture even days after baking. How? It’s the magical power of seeds, which are nutrient-dense and crunchy, leaving you feeling satisfied.

Italian Herb Onion 'cheese' Crackers [vegan, Raw, Gluten Free]

You can use any seeds you like for this recipe, but you must include at least one type of gelatinous seeds, such as flax seeds or chia seeds, which will serve as a binding agent and build structure in these crackers.

Homemade crackers are one of those things that seem to be more effort than they’d be worth. But in reality, making crackers, especially these seed crackers, is surprisingly easy. Ready to learn how to make crackers?

Like garlic? Mince it and throw it in there. Italian herbs? Delicious. Sun-dried tomatoes? A great idea! Appreciate a little bit of a kick? Add some black pepper. You can also reduce the amount of salt, half-dip the crackers in dark chocolate, and let them set. It’s the perfect mix of sweet and salty.

Recipe: Grain Free Crackers

Note: The only two things you don’t want to change are the ratio of seeds to water and the ratio of gelatinous seeds to other ingredients.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

Seed crackers seem to be all the rage these days. They are crunchy, flavorful, and really easy to make. Since the crackers don't contain anything but seeds, the recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.

Nut And Seed Crackers (vegan, Paleo, Keto)

*The easiest way to flip the cracker is to slide the parchment paper from the baking sheet onto a big cutting board. Then cover the cutting board with the baking sheet and flip the cutting board over.My incredibly talented cousin, Yasmin, who is one of the greatest chefs I have ever worked with, inspired this wonderful recipe. She does not waste anything and that is where these crackers came into being. If you don’t own a juicer, you can just grate up some veggies or use leftover ends of things – just make sure there is not too much moisture in them. This recipe does work best in a dehydrator, but you can use an oven on low heat for almost the same result – it’s just a longer process.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

If you’re using the oven, preheat it to its lowest setting and line a large baking tray with baking paper. If you’re using a dehydrator, set it up to 46°C and line the tray.

Raw Flax Tomato Crackers (dehydrated)

After soaking, combine with all the other ingredients in a large bowl and form into a big ball using your hands. If the mixture seems too dry, add a little water, or if it is too sticky, add a little more almond meal. Place on the lined tray and begin flattening the dough out with a rolling pin (or just use your hands) until the dough is about 2mm thick.

If you’re using the oven, transfer the tray to the oven and bake overnight until firm. Cool on the tray and then break into pieces. If you prefer straight and precise pieces, cut squares into the dough before baking.

If using the dehydrator, cook overnight, then take off the paper in the dehydrator tray the next day and cook on the opposite side for another two hours. You only need to do this if the cracker is not solid.

Keto Crackers (low Carb Recipe + Video!) • Summer Yule Nutrition

These will keep for about one week in an airtight container, but like all crackers are best if consumed within a couple of days.