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Almost Raw Vegan Japanese Black Sesame Flax Crackers

July 8, 2015 By admin 3 Comments

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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

5.0 from 1 reviews
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

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Reader Interactions

Comments

  1. Duncan

    January 23, 2021 at 10:41 am

    Thank you for the recipe! I’ve discovered that the “Proof” setting (for bread making) on our oven is 120 degrees F and uses the convection fan. It has pretty much replaced our tabletop dehydrator.

    Reply
    • admin

      September 9, 2021 at 8:03 am

      Hi Duncan,

      Thank you for your comment! That’s amazing! Definitely space saving that way.
      I wish my oven had the ability. Thank you for sharing!

      Reply

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

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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.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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