Hippocrates Flax Crackers

By Hippocrates Health Institute | Makes 8 Excalibur dehydrator trays’ full

STOP! You need a dehydrator for this recipe. Not got one? Click here for the one I recommend.


  • 5 red bell peppers
  • ½ red onion
  • 3 cloves garlic
  • 3 tbsp chilli (mild)
  • 2 ½ cups of flax seed, soaked in 5 ½ cups filtered water
  • 1 cup flax seed – to grind
  • 5 fl oz fresh lemon juice
  • 3 stalks celery
  • 1 tsp garlic powder
  • 1 pinch cayenne pepper (if you like it spicier like I do, add ½ tsp)
  • 5 ½ cups water
  • 1 tbsp kelp powder
  • Flat leaf parsley (optional)


  1. Soak flax seed in the water for at least 3 hours and set aside.
  2. Blend the remaining ingredients EXCEPT the ground flax and flat leaf parsley, and add to the soaked flax seeds.
  3. Add the ground flax and mix well.
  4. Spread out on your dehydrator’s sheets.
  5. Score to the desired size of crackers, adding a flat leaf parsley spring to each section, pressing in firmly.
  6. Dehydrate overnight at no higher than 105 degrees.
  7. Peel off each sheet, turn over and then dehydrate again until the crackers are crispy. (Probably another 6 hours give or take).

TIP: Change up the spices to suit a theme, e.g. Mexican, Chinese, Thai, etc.
TIP: For a more filling result, add pre-dehydrated nuts and seeds.
TIP: Raw “uncooked” mix will keep in the fridge in a tightly-sealed container for up to a month.
TIP: The “cooked” crackers will keep in a tightly-sealed container for 2 months.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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