Healthy Snack: Rosemary Flax Crackers

As usual, I’m on the hunt for recipes to make in my dehydrator. This time, I was dreaming of a protein-packed snack that would be filling and delicious and make good use of the organic flax seeds in my kitchen. I was especially inspired to use flax in these crackers to increase my own Omega-3 fatty acid intake. Since I don’t eat fish, I often wonder if I’m getting enough of these in my diet. Well, with these crackers on hand, fear not! It’s hard to eat just one.

This recipe was adapted from


  • 1 cup (170 g)  raw flax seeds
  • 4 cups ( 200g) raw sunflower seeds
  • 1/4 cup (40g) raw sesame seeds
  • 1 tbsp garlic powder
  • 2 tbsp dried rosemary
  • 1 tsp sea salt
  • Black pepper, to taste
  • Avocado, optional to use as the cracker’s spread



  1. Combine flax seeds with 1 cup of water and let sit for 1 hour, until it forms a gooey consistency.
  2. Place sunflower seeds in food processor and pulse until well chopped.
  3. Pour sunflower seeds into a bowl and add gooey flax seeds to the mix. Add sesame seeds, garlic powder rosemary, salt and pepper.
  4. Mix well, until combined in a wet, crumbly mixture.
  5. Spread into thin layer on dehydrator trays lined with parchment paper. Score crackers before dehydrating them so they snap apart easily and evenly when they are done.***
  6. Dehydrate for 7-8 hours. *Don’t have a dehydrator? Use your oven!
    Set your oven at its very lowest heat and leave your oven door cracked open.
    Place your crackers with parchment paper onto a baking sheet and place into the oven.
    Leave the crackers to dry for at least 3-4 hours.
    Flip crackers over and dry for another 30 minutes to 1 hour.
  7. Serve plain or add avocado as a healthy spread.
Prep Time: 1 hour, 15 minutes
Cook Time: 7 hours
Total Time: 8 hours, 15 minutes

Servings: 60 crackers

Serving Size: 2 crackers

Calories: 80

Fat: 6g

Trans Fat: 1g

Cholesterol: 0mg

Sodium: 50mg

Carbohydrates: 2g

Fiber: 1g

Sugars: 0g

Protein: 3g