• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mariko Sakata | Raw Food and Plant-based Recipes

  • Home
  • Recipes
  • Travel
  • About
  • Contact
  • 日本語

Almost Raw Vegan Japanese Black Sesame Flax Crackers

July 8, 2015 By admin 1 Comment

Share

raw vegan Japanese black sesame flax cracker dehydrator or oven There are two types of people in the world. Sweet and savory. I am a savory person. Don’t get me wrong, I love sweets too, but savory is my jam. And savory with crunchy? Forget it. That’s my thing. My husband on the other hand, is a sweets guy through and through, so we make a good team. My all time favorite savory snacks are potato chips and rice crackers. You give me a bag, and I will give you an empty bag back! I took care of the potato chip fix with kale chips, so I needed something for my rice cracker cravings. And these fit the bill perfectly. So I give you, almost raw, vegan Japanese black sesame flax crackers.

These are a take on a Japanese black sesame rice crackers. If you go to the Japanese markets or Asian markets, you will find an aisle dedicated to rice crackers. Yes, like potato chips here. They have soy sauce, salt, black sesame, sugar, spicy ones, you name it. Black sesame are one of the popular flavors along with the soy sauce flavor. Several companies make them. The five bags in the center are all black sesame flavored, but there were more going down the aisle.

sesame rice crackers
But here’s the sad thing. I can’t eat the authentic ones from Japan sold there. Why? Monosodium-glutimate aka MSG. Every single one I found in the market contains straight up MSG on the labels. They don’t even attempt to hide it like they do here under the name of yeast extract, autolyzed yeast extract, etc. If you are avoiding MSG and live in Japan or traveling there, look for the word “アミノ酸等” or “酵母エキス” in the ingredients list. That’s their code for MSG. Just so you know, it’s in EVERYTHING there. So if you want to start eliminating MSG from your diet while there, you have to only use whole ingredients. I know that’s too much for some, and sometimes ignorance can be bliss.
What’s sad is, traditionally, the ingredients should only be rice, soy sauce, and black sesame seeds. But unfortunately, Asian foods are one of the worst offenders of artificial flavors. I get really frustrated at Asian markets, as they sell traditionally clean foods that are tainted with MSG, other artificial flavors and colors. Now, I only buy my rice and rice noodles there, and hold the authentic rice crackers for when I go back to Japan. There are old rice cracker shops that make and toast it fresh for you, and you can’t beat that. The cleanest rice crackers I found that I can eat are Trader Joe’s Oriental Rice Crackers. And they taste great, so go figure.

So that’s why I had to desperately make some version of it to satisfy my inner need for rice crackers. You may have noticed I named this “almost” raw vegan Japanese black sesame flax crackers. The “almost” part is because I had to use toasted black sesame seeds to get the flavor right. It’s about 78% raw. I tried it with raw black sesame seeds, but the flavors were much weaker than the toasted counterpart, and it just didn’t cut it. You could use raw black sesame seeds if you’d like, but I need to warn you. It will not taste like black sesame rice crackers at all. Doesn’t taste bad, but definitely not the same.

These Japanese black sesame flax crackers are full of nutrients. Flax seeds are packed in heart healthy Omega 3s, lignans, soluble and insoluble fiber. As many of you know, flax seeds gel when mixed with water, just like chia seeds. This property makes making flax crackers possible. Combined with the calcium, vitamin E, and antioxidants from black sesame seeds, these are pretty healthy, nutrient dense crackers.

Let’s get started! First, you need to soak the flax seeds. Mix water and flax seeds in a bowl and let it sit for 30 minutes to 1 hour. Once the seeds soak up all the water, it’s ready. The picture below is just for you to see how it swells and gels, so you should just soak it in a bowl. You’ll have one less thing to clean up.

raw vegan Japanese black sesame flax cracker In the bowl, add the toasted black sesame seeds, toasted sesame oil, tamari, and mix well until the sesame seeds are evenly distributed.

raw vegan Japanese black sesame flax cracker I will be using the dehydrator from here, but you can use the oven if you don’t own one. The oven instructions will be after the dehydrator instruction.

Using a dehydrator:

Line your dehydrator tray with a mesh sheet, then with a silicone sheet or a teflex sheet. Using a spatula, make round shapes in whatever size you like that are 1/8″ inch thick.

raw vegan Japanese black sesame flax cracker This shaping part is actually time consuming, so if you are in a hurry, you can just spread the mixture on the sheet, leaving some space from the edges. Then lightly score it into cracker sizes you like, so that you can break them easily later. I do this all the time when I don’t have the time or patience for hand making shapes.

raw vegan Japanese black sesame flax cracker

Stick it in the dehydrator at 115°F for about 20 hours, until they’re completely dry. After several hours, check to see if the surface of the crackers are dry. If they are, you can flip it to speed up the drying process, and to dry them evenly. To flip the crackers, grab an extra tray and line it with a mesh sheet. Flip that onto the tray with flax crackers, so that on the crackers, there’s the mesh sheet, then the tray. Hold the 2 trays together on both sides with both hands, and flip the tray upside down. Take off the tray and mesh sheet on top. Then carefully peel the silicone or teflex sheet off the crackers.

raw vegan Japanese black sesame flax cracker Stick them back into the dehydrator and dry until completely crisp. There you have it!

Using an oven:

Pre-heat the oven at the lowest temperature setting. Lay a piece of parchment paper on a baking sheet. Using a spatula, make round shapes in whatever size you like that are 1/8″ inch thick on to the parchment paper.

raw vegan Japanese black sesame flax cracker Put the tray in the oven and dry until completely crisp. My lowest temperature setting on my oven is 140℉ and it took 17 and a half hours. Check in between for dryness, and when the cracker surface is completely dry, you can carefully peel off the cracker and flip. If it’s not cooperating, you probably need to dry it some more. Dry them until they’re completely dry and you’re done!

Have these lovely sesame flax crackers with a nice cup of green tea! Makes a perfect afternoon snack. Make sure you chew them well to get all the nutrients flax seeds can give you.

raw vegan Japanese black sesame flax cracker

Almost Raw Vegan Japanese Black Sesame Flax Crackers
 
Print
Prep time
30 mins
Cook time
20 hours
Total time
20 hours 30 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
Ingredients
  • 1 cup brown flax seeds
  • ½ cup toasted sesame seeds
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons tamari
  • 1½ cups water
Instructions
  1. Mix water and flax seeds in a bowl and let it sit for 30 minutes to 1 hour. Once the seeds soak up all the water, it's ready.
  2. In a bowl, add the toasted black sesame seeds, toasted sesame oil, tamari, and mix well until the sesame seeds are evenly distributed.

Using a dehydrator:
  1. Line your dehydrator tray with a mesh sheet, then with a silicone sheet or a teflex sheet.
  2. Using a spatula, make round shapes in whatever size you like that are ⅛" inch thick. This shaping part is actually time consuming. If you are in a hurry, you can just spread the mixture on the sheet, leaving some space from the edges. Then lightly score it into cracker sizes you like, so that you can break them easily later.
  3. Stick it in the dehydrator at 115°F for about 20 hours, until they're completely dry. After several hours, check to see if the surface of the crackers are dry. If they are, you can flip it to speed up the drying process, and to dry them evenly. To flip the crackers, grab an extra tray and line it with a mesh sheet. Flip that onto the tray with flax crackers, so that on the crackers, there's the mesh sheet, then the tray. Hold the 2 trays together on both sides with both hands, and flip the tray upside down. Take off the tray and mesh sheet on top. Then carefully peel the silicone or teflex sheet off the crackers.
  4. Stick them back into the dehydrator and dry until completely crisp.

Using an oven:
  1. Pre-heat the oven at the lowest temperature setting.
  2. Lay a piece of parchment paper on a baking sheet. Using a spatula, make round shapes in whatever size you like that are ⅛" inch thick on to the parchment paper.
  3. Put the tray in the oven and dry until completely crisp. My lowest temperature setting on my oven is 140°F and it took 17 and a half hours. Check in between for dryness, and when the cracker surface is completely dry, you can carefully peel them off the parchment paper and flip. If it's not cooperating, you probably need to dry it some more.
  4. Dry them until they're completely dry.
Notes
Just so you have an idea, it makes about 30 crackers if you make them into 3 inch rounds.

Store in an air-tight container. Keeps for 2 month.
If the crackers become stale, stick them back in the dehydrate at 115°F for a couple hours, until it regains its crispness.
3.4.3177

Filed Under: Dehydrator, Recipes, Snacks

Previous Post: « Raw Vegan Lemonade
Next Post: Raw Vegan Watermelon Slushie »

Reader Interactions

Trackbacks

  1. Raw Vegan Onion Flax Crackers says:
    June 7, 2016 at 7:04 pm

    […] Line the dehydrator tray with a mesh sheet, then the silicone sheet. Spread out the cracker mixture to about an 1/8 inch thickness using a spatula. Lightly score the mixture into your preferable cracker sizes. This recipe will end up needing about 2 trays. Put the tray into the dehydrator and dry on 115℉ for 18-24 hours until it’s completely dry. You will want to flip the cracker mix upside down about half way through to dry the bottom side. For a detailed instruction on how to flip the tray, click here. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

  • Facebook
  • Instagram
  • Pinterest

marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
Load More... Follow on Instagram

Like Me On Facebook

Facebook Pagelike Widget

Never miss a recipe!

Recent Posts

vegan cheese cookbook tokyo book launch events 2019

Vegan Cheese Cookbook Tokyo Book Launch Events

Tokyo vegan cooking classes

Tokyo Vegan Cooking Classes

Tokyo vegan cooking classes

Tokyo Vegan Restaurants

raw vegan kimchi risotto

Raw Vegan Kimchi Risotto

Footer

January 2021
M T W T F S S
 123
45678910
11121314151617
18192021222324
25262728293031
« Nov    
No images found!
Try some other hashtag or username

Follow me on

  • Facebook
  • Instagram
  • Pinterest

Search

Copyright © 2021 Mariko Sakata | Raw Food and Plant-based Recipes on the Foodie Pro Theme