Sea Crackers
Makes about 32 crackers, depending on how you cut them.
  • 2 cups flax seeds
  • cup sun-dried tomatoes
  • 1 cup sunflower seeds
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly squeezed lemon juice
  • Sea salt to taste
  • Freshly ground pepper to taste
  • teaspoon cayenne pepper
  • cup mixed fresh herbs (I used parsley, thyme, oregano, and tarragon)
  • 1 cup dried seaweed (I used sea lettuce)
  • ½ cup sesame seeds
  1. Soak the flax seeds in water just to cover in a medium sized mixing bowl. Soak the seeds for about an hour or until the water is absorbed and the seeds are coated with a gelatinous coating.
  2. Place the sun-dried tomatoes, the water the tomatoes were soaked in, the sunflower seeds, the soy sauce, lemon juice, salt, pepper, cayenne, and the fresh herbs into the bowl of a food processor fitted with an S blade. Pulse several times until the mixture is pureed.
  3. Remove the puree from the food processor bowl and place the mixture into a large mixing bowl. Stir in the flax seeds and the sesame seeds.
  4. Spread the mixture evenly onto a nonstick dehydrator tray. Dehydrate at 115 degrees for about six hours. Turn the crackers over and continue to dehydrate for another six hours (or overnight like I did). Remove the crackers from the tray and store at room temperature in an airtight container for about two weeks.
Recipe by Within The Wild at