Almond Kale Flaxseed Crackers


I adapted this recipe from one of my favorite raw food sites, Rawmazing. However, not everyone has a dehydrator and eats raw. If you have one, I'd use it for these crackers over baking. But if you don't have one, you can still bake these and have a perfectly delicious wholesome cracker - it just won't be raw. And feel free to add your own favorite spices and herbs. Rosemary, parsley, lemon zest, and thyme. Below I've just measured out one version that I like. Above I have my cracker shown with some garlic chive walnut pesto, sundried tomato, avocado, and crushed red pepper.


  • 1 cup of ground flaxseed
  • 1 cup of water
  • 1 and 1/3 cup almond meal (or 1 cup coconut flour)
  • 1 cups of soaked almonds (soak them overnight and drain the next day)
  • 1 bunch of kale
  • 1 clove garlic
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne (optional - i like the heat)
  • salt and pepper
  • 1 cup nutritional yeast
  • 1/4 cup sesame seeds
  • 1 eggwhite (if baking, if dehydrating omit the eggwhite)


  1. Mix ground flax seed and water in a bowl and set aside/
  2. Food process almonds until chopped but not quite as fine as almond meal 
  3. Food process the kale
  4. Add all dry ingredients and spices and kale
  5. Add the flax/water mixture in and mush it up with your hand
  6. If dehydrating, spread 1/4" thinck onto your drying sheet, score into pieces, and dehydrate at 145 for 30 minutes. Decrease to 118 and continue for 8 hours, flipping over halfway. 
  7. If baking, add an eggwhite to the mixture, and preheat the oven to 325 degrees.
  8. Press the dough between two parchment sheets and roll out with a rolling pin to 1/4" thick or desired thickness.
  9. Sprinkle with a little salt and bake for 20-30 minutes until lightly browned. They will firm up after they are cooled, so careful not to burn them