Almost Raw Vegan Japanese Black Sesame Flax Crackers
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
  • 1 cup brown flax seeds
  • ½ cup toasted sesame seeds
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons tamari
  • 1½ cups water
  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.
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.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at