Crackers recipe gluten free

Crackers recipe raw vegan

This crackers recipe, gluten-free and yummy, dehydrator made will enchant your outdoor pre-dinner drinks! Why consume industrial salted biscuits when you can make much better ones at home? These happy crunchy bites full will delight the eyes and taste buds of your guests! Exit the chips and peanuts. These healthy crackers are much lower in calories and above all retain all the properties of the seeds and vegetables they contain. A concentrate of crunchy goodness!

Industrial crackers

I had a bit of a love-hate relationship with crackers. When I was a student in Paris, with little money, they were often part of my meals. It’s true that they are cheap and, it must be said, very addictive! Well, I was making sure to balance them out with bags of organic apples and carrots bought in my local organic store… Thinking of it, I probably ate many dozens kilos!

But let’s see what ingredients the industry uses to make these little golden cookies so irresistible: refined wheat flour, palm oil, milk powder to replace cheese or butter, baking powder, white sugar and… way too much salt!

salt lake

Consuming too much salt

It is a well known fact that we consume too much salt in our western countries… And unfortunately refined salt.
It is found everywhere, especially in bread and crispbreads, processed meats and cheeses, and in prepared foods.
It is a risk factor for high blood pressure and cardiovascular disease, as well as other diseases, including stomach cancer.
In France, its consumption is 8.7 g/d for men, 6.7 g/d for women.
According to the WHO , we should not exceed 5g per day. That’s a little less than a teaspoon of salt per day, all sources of salt combined!

Well, we’re up to the challenge?

Refined salt

Guerande salt France

When we refine salt, we deprive it of its other essential minerals that allow us to assimilate it properly and are a real source of balance for the body.
We make it chemically pure, it becomes sodium chloride. Whereas unrefined sea salt contains iron, calcium, magnesium, manganese, zinc, copper… It’s a pity to deprive ourselves of such useful elements, isn’t it?

Other sources of salt

Himalayan salt

himalayan salt

I discovered pink Himalayan salt while starting working in the first vegan and raw food restaurants, as it was considered a healthier salt.
Compared to table salt, it provides high levels of minerals like magnesium, silicon, titanium, potassium and iron.



This is the one I decided to include in this gluten free crackers recipe. It is made from unrefined sea salt, which is added to a soybean paste and left to ferment for a year.

Gluten free crackers recipe

The resulting soy sauce is then rich in bio-available trace elements and amino acids up to 7%. The salt content of 18% requires to use it in a reasonable way.
I advise you to buy it organic and unpasteurized so that it has been manufactured in the purest traditional way. This way, it retains all its probiotics that are beneficial to the intestinal flora and digestion.

Other alternatives


Let’s think about what gives a lot of taste!

Spices can be used to reduce the salt in your dishes: turmeric, curry, ginger or cumin, or even a sprinkling of chili pepper, will go a long way.
Or let’s make a celery salt: I dehydrate celery cut into small pieces (you can use an oven set to minimum) and then grind it into a powder once it is dry.
Other ideas: add gomasio, seaweed, aromatic herbs (oregano, parsley, basil), garlic, onion, lemon ginger or vinegar that will improve the flavor of the dish. They also are a source of minerals and allow to limit the daily salt intake.

In other words, all of these is an absolute ease with raw vegan cuisine!

Please note:

Organic salt does not exist. It is a mining product and therefore not agricultural, so it cannot benefit from the organic farming label.
But some labels like Nature et Progrès label in France offers a guarantee in terms of the absence of additives or chemical processes. It is mainly Guérande salt. To be preferred.


Raw vegan crackers recipe, gluten-free

Crackers recipe gluten free

This gluten free crackers recipe you will tell me about it! It is one of my favorite recipes and I am delighted to offer it to you here.
It consists in making a homogeneous dough by incorporating in a salad bowl:

  • Vegetables: shallots, red cabbage, garlic
  • Olive oil and tamari
  • And seeds: flax seeds, sunflower seeds, sesame seeds, buckwheat seeds.

Once the dough is made, we will spread it with an angled spatula onto our trays covered with non-stick Reflex sheets or parchment paper.
We are going to “oven”them in the dehydrator heated in 40° (118°F°) to dry the mix inside out, without cooking it.
Take them out 24 hours later. The texture will be so crispy! To be served as an aperitif with my delicious black olive tapenade recipe or other homemade dips, or as a snack for small hunger.
They can easily be kept dry in an airtight box.

Crackers recipe raw vegan

Crackers recipe gluten free

Stéphaële – Raw Cuisine Culinary
Prep Time 30 mins
Dehydration time 1 d
Course Snack
Cuisine Raw Vegan
Servings 40 crackers


  • Dehydrator
  • blender
  • Mandolin
  • Angled spatula


  • 4 cups red cabbage
  • 4 cups shallots
  • 1.25 cups buckwheat seeds sprouted
  • 1.25 cups sesame seeds
  • 1 cup sunflower seeds activated
  • 1/2 cup olive oil
  • 1/2 cup tamari
  • 1/2 cup flax seeds
  • 1/4 cup dates


  • Slice the red cabbage and shallots into thin strips with a mandolin.
  • Cut the dates into small cubes.
  • Blend half of the buckwheat, sunflower, sesame and flax seeds, olive oil and tamari.
  • Pour the mixture into a bowl.
  • Blend the remaining half of the activated (i.e. sprouted and dehydrated) sunflower seeds in a blender for a few seconds to maintain their texture.
  • Add to the bowl with the rest of the ingredients and mix well to obtain a homogeneous mixture.
  • Let stand for about 20 minutes.
  • Spread the equivalent of 3 cups of mixture on a teflex sheet (or other non-stick baking sheet).
  • Mark the desired shape of crackers with the edge of a spatula or a knife without teeth to avoid scratching the sheet.
  • Place in dehydrator and let dry for at least 24 hours.
  • They will easily keep for several weeks in a air-tight container.


I recommend making a lot of these ahead of time, they are really VERY good 😉

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