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Sesame Sunflower Flat Bread or Cracker


Ani's Raw Kitchen, Ani Phyo---tweaked by Eve

A tasty flatbread to use for sandwiches or as a cracker. This recipe is intended for the dehydrator but could be baked if necessary.


240 ml 1 c. ground flaxseed
79 ml1/3 cup whole flax seeds or pumpkin seeds
2 ml1/2 tsp. salt
1 clove garlic, minced, or 1/8 tsp. garlic powder
320 ml1 & 1/3 c. water
160 ml2/3 c. sunflower seeds
59 ml1/4 c. sesame seeds


Mix ground and whole flax seeds, salt, garlic, and water. Add sunflower and sesame seeds and mix well.

Spread batter evenly on teflex sheets on dehydrator trays. Dry at 104 degrees for 4 hours. Score into the size crackers you want and flip onto mesh trays. Dry one more hour and serve warm for a soft bread or continue drying until crisp. Keep refrigerated.

If you don't have a dehydrator you could dry baking these on a greased cookie sheet at low temperature.

Major Ingredients: 


They look great, but I would hesitate to try them in the oven. I don't know that it would fail as my one attempt to make a (different) cracker by hours of baking in a slow oven, but in my case, the recipe never firmed up to either stick together or get crisp. If you tell me you made your crackers in the oven, I might try again!
... I could have done something wrong.-----Susan B.

Thanks for the warning. I haven't tried the oven myself (I have a dehydrator). I'll either track down the original recipe or try my next batch in the oven and see what happens. If anybody else tries this, please let us know your results!---Eve

To be scientific, I greased one half of a cookie sheet and covered the other half with parchment paper. I put two blobs of dough on the greased pan and two blobs on the parchment, spreading each blob out into a roughly rectangular shape. I baked them at 350 degrees for 20 minutes, flipping them halfway.

The dough stuck to the greased pan so I don't recommend that. The crackers on the parchment turned out well! They were crispier than the dehydrated version and quite tasty.

In the photo, the oven-baked crackers are the rounded, shapeless ones on the right. The crackers on the left were dehydrated.