Raw Seed Crackers with Goat’s Cheese

imageI am loving my dehydrator!  Although I haven’t had a chance to do as much with it as I would like as yet, I am already supremely grateful for it.

One of those recipes I had previously made note of, then written off, is this one from The Raw Food Mum for crackers.  There are times when you just want something quick, light and savoury to munch on.  One thing I had been missing with raw food was that texture of bread, crackers or baked goods.

These more than satisfy that craving.

Although for the purpose of this post I have coupled them with a non-raw cheese, the crackers themselves are fully raw, and would go very well with a raw hummus, dip or cashew cheese.

Original Recipe from the Raw Food Mum


  • 2 cups of ground flax seeds
  • 1 teaspoon of Himalayan sea salt
  • 1 clove of garlic
  • 1 yellow onion chopped finely
  • 1 1/3 cups of sunflower seeds
  • 1/2 cup of sesame seeds
  • 1/4 cup of nama shoyu (optional)
  • 1 3/4 cups of water


  • Place all dry ingredients into a bowl and mix until combined
  • Slowly add nama shoyu and mix through, then slowly add water until there is a nice consistency.  You should be able to easily spread this over the dehydrator sheets.
  • Dehydrate at 43 degrees C for four hours, then flip and dehydrate for another 1-2 hours


My Notes

I didn’t include the nama shoyu, as all soy has been banned from our diet

I used a french shallot rather than a yellow onion, as I find the flavour is a little milder

I don’t think I made my mixture quite wet enough, as the crackers are quite brittle

Otherwise, very yum!


Goat’s Cheese

I have made goat’s curd cheese several times since removing cow’s milk from our diet years ago.  It is quite ridiculously easy – if I can do it, anyone can!  It has a lovely mild flavour, which you can dress up by adding other ingredients after it has drained, such as chives, pepper, lime and chili etc.


  • 1 litre goat’s milk
  • 2 tablespoons white vinegar
  • Salt to taste


  • Heat milk in a large saucepan over medium heat until it just starts to bubble and looks foamy on top – do not boil!
  • Turn off the heat and stir in the vinegar – you should see the milk split immediately
  • Allow it to settle and cool slightly, add the salt, then pour through a cheesecloth-lined strainer
  • Leave to drain for several hours, overnight if possible
  • Remove the curd from the cheesecloth and place into a bowl and add extra flavourings if you like
  • Keeps for about a week – if it lasts that long!



2 responses

  1. Wow! These look so good and I can’t believe you actually made your own goat cheese!!! I’ve wondered about adding a little goats milk in; I do miss my cheese. I’m not sure ultimately if any dairy would work for me, but I will absolutely have to give this a try bc I can’t believe you just taught me how to make cheese — and that’s it’s THAT easy! Wow. I will be posting about this when I make it and I’ll tag you! 🙂

    • Wonderful! I hope the cheesemaking works for you. It really is super simple (I mean if I can do it, anyone can :)). The main thing to remember is to allow the milk to get hot enough before adding the vinegar. It needs to have lovely little bubbles around the edge, and larger ones just below the surface in the centre. When you add the vinegar, it should split immediately – if it doesn’t, it hasn’t worked. Let me know how you go! 🙂

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