Beet Sunflower Crackers

Beet Sunflower Crackers

  • Servings: 40 crackers
  • Difficulty: easy
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Pictured top right corner. These raw vegan crackers have a nice mild flavour and texture, great with hummus! Uses the pulp from Beet Sunset Smoothie. (The crackers do not taste like beets.)


  • 1 c ground golden flax seeds
  • 1/3 c whole golden flax seeds
  • ½ tsp Himalayan pink salt
  • Leftover beet pulp from Beet Sunset Smoothie
  • 1 1/3 c water
  • 2/3 c raw sunflower seeds


  1. Mix ground and whole flax seeds, salt, beet pulp, and water.
  2. Add sunflower seeds and mix in.
  3. Use a spatula to spread the mixture thin and evenly on a mesh dehydrator tray. I used the thickness of the sunflower seeds as a guide and covered two trays.
  4. Dehydrate at 104 dgs F for 4 hours.
  5. Flip and score the crackers into desired size. I got about 20 crackers per tray. Scoring will make it easier to break the crackers apart later.
  6. Dehydrate for another 4 hours until crackers are dried through and crisp. Dehydrators vary, cooking time is approximate.
  7. Allow to cool, serve with hummus!
  8. Store in air-tight container in fridge, should keep for about two months.

*The circle yellowish crackers on the plate are Turmeric Lentil, and the hexagon crackers are Multi-grain, both list healthy ingredients. Found at Costco.

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