These are a wonderful accompaniment to soup as well as being a healthy alternative to ‘regular’ crackers and bread for dips and sandwiches.  Make them for yourself and the benefits and uses are endless!

To make raw crackers, you will need a dehydrator.  However, if you do not have one, you can use your oven on a very low temperature (see diagram of temperature guide below).


2 cups of fresh juice (made from: 6 celery stalks, 6 medium carrots, 1 apple, 1/2 inch fresh ginger & ½ inch fresh turmeric)
2 cups of raw vegetable pulp (from above juice)
4 tbsp olive oil
2 cup buckwheat, soaked overnight
1 cup sunflower seeds, soaked overnight
½ cup ground flaxseeds
2 tsp mixed Italian herbs
1 tsp Himalayan salt
½ tsp ground black pepper
2 tbsp of Hijiki seaweed, soaked overnight


  1. Blend all the above ingredients in a blender until smooth but not wet.  Because of the quantity and the size of your blender, you may have to 2 this in 2 stages by simply halving the ingredients, blending and then repeating the process
  2. I use a dehydrator that has 4 trays (recommendations for purchase below)
  3. I divide the mixture on the 4 trays (on top of baking sheet/parchment paper), spread out thinly yet not too thin so you can see through to the baking sheet and with a sharp knife I score them out into the right portion sizes so when the mix is dry, I can break them easily into pieces.
  4. Before putting them in the dehydrator, I top each tray with different toppings e.g. 1 tray I leave plain, 1 tray = sesame seeds, 1 tray = dried nori/seaweed, 1 tray = Italian herbs/chilli
  5. Bake at 155F/68C temperature for 2 hours and then turn the temperature down to 125F/52C for a further 4 hours
  6. After 6 hours I check and if the top seems semi-dry (enough to hold their shape when turning) I turn the crackers over.  I use a large thin plastic chopping mat to lay gently onto of the tray, turn the tray over, remove the original tray and then gently peel off the parchment paper (ready to be washed) and then put the baking tray back on top of the crackers which are now resting on the chopping mat and turn them over again.  This now starts to bake the other side.  I return the tray back to the dehydrator and leave to bake for a further 8-10 hours as I like my crackers crunchy and firm.  Repeat the process for the other 3 trays.



If you would like to invest in a dehydrator, the one I have which works wonders for me and is a good size is the Excalibur 4 tray.

Pin It on Pinterest

Share This
%d bloggers like this: