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These raw almond crackers remind me of water crackers. They are perfect for any spread. This is the basic recipe but there are any number of ways to upgrade with any herbs and seasonings you like. I use the meal leftover from my almond milk to make these. Almonds make a relatively mild cracker. Other nuts can be substituted for a different flavor profile.

Raw Almond Crackers

  • Prep Time40 min
  • Cook Time8 hr 45 min
  • Total Time9 hr 25 min
  • Serving Size8 servings
  • Energy152 cal
  • Suitable for Diet


  • 1/4 ground golden flax or chia seeds (I used a blend)
  • 1-1/2 c almonds, soaked overnight, rinsed and drained with skins removed*
  • Himalayan Salt and fresh ground pepper to taste
  • 1/2 c water



Stir ground flax (or chia seeds) into water and set aside for 1/2 hour to soften.


Place wet, drained almonds in the food processor and process until very fine.


Remove almonds to bowl, stir in flax/chia mixture, salt and pepper.


Spread thin on a non-stick sheet. I place another non-stick sheet on top of the mixture and roll out with a rolling pin. Score into rectangles.


Dehydrate at 145 for 45 minutes**. Decrease heat to 115 and continue to dehydrate until crisp approximately 8 hours.

  • Serving Size8 servings
  • Amount per serving
  • Calories152
  • % Daily Value*
  • Total Fat12.75 g17.71%
  • Saturated Fat1 g5%
  • Sodium28.72 mg1.25%
  • Total Carbohydrate6.51 g2.37%
  • Dietary Fiber4.25 g15.18%
  • Total Sugars0.75 g
  • Protein5.5 g11%
  • Calcium60.54 mg4.66%
  • Iron1.49 mg8.28%
  • Potassium153.17 mg3.26%
  • Vitamin A0.07 mcg0.01%
  • Vitamin E (Tocopherol)5.29 IU16.03%
  • Vitamin K0.02 mcg0.02%
  • Phosphorus99.77 mg7.98%
  • Magnesium60.17 mg14.33%

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