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Raw Sunflower Seeds Crackers – GLUTEN FREE Crackers

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By Stanka Vukelić

gluten free crackers, stanka vukelic

Photo: Stanka Vukelić


Raw Sunflower seeds crackers – GLUTEN FREE crackers

Before becoming mostly raw vegans, we liked to eat salty stuff like crackers and other snacks. This is our raw version of it – of course much tastier and much healthier than the snacks from your local store!

These Sunflower seeds crackers are made of sprouted sunflower seeds and tomatoes. You can use them as a snack or side dish for lunch.


Recipe for sunflower seeds gluten free crackers

Preparation time: 15-20 min.

Soaking: overnight, or 8-12 hours

Dehydration: 12-14 hours


Ingredients for 2 dehydrator sheets:

12.5 ounces (350 g) of sunflower seeds

12.5 ounces (350 g) of tomatoes

3 medium garlic cloves (or as you like)

1/2 teaspoon of sea salt

5 dried tomatoes in extra-virgin olive oil

1 fresh-squeezed lemon

pinch of cayenne pepper

1/2-1 cup of ground flax seeds


Methods/steps –

1. Put the sunflower seeds into a jar and cover with fresh water. Soak it overnight. After that, wash well a few times. Sprout the sunflower seeds for at least 4 hours (or more). If you are in a hurry, use the washed soaked seeds right away.

2. Chop tomatoes and dried tomatoes into small pieces.

3. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

4. Put all ingredients into a food processor and process until well combined.

5. Spread out on dehydrator sheets in shape of bread and mark the dough (best with a pizza cutter) into handy pieces. Approx. thickness: 0.5 inch (~1cm). Dehydrate at 115ºF (46ºC) for 10 hours. Flip and continue drying on the other side. Let dry another 2-4 hours until dry.

6. When dry, store in refrigerator in a sealed container. Stays good for 10 days, maybe more, we’ll never know, because it is eaten up too soon.



Instead of flax seeds, use chia seeds.

Let sunflower seeds sprout 1 or 2 days; it adds to live-food-value.

If you don’t have a dehydrator, let dry in an open stove below 120ºF (50ºC).


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