Day 291 – Sunny Rye Crackers

Sunny Rye Crackers
Sunny Rye Crackers

I had these crackers dehydrating and every time someone walked through the kitchen they would comment on the yummy smell… must be the garlic and onion in these crackers.

These take a few days to make as you will need to sprout the rye grains for 2 days before you can use them in the mixture.


2 cups rye grains, soak for 24 hours, then sprout for 2 days  (Sprout either in a nut bag or jar with mesh lid, rinse twice a day and drain)

2 cups sunflower seeds, soaked for 4 hours

1 cup ground linseeds

1 red onion, chopped

1/4 – 1 cup water (adjust as required)

4 Tsp. dried herbs

2 cloves garlic

1 1/2 Tsp. sea salt


In a food processor, process together all ingredients until smooth and ‘spreadable’.  I prefer the mixture to be very easy to spread so add more water rather than less.

This mixture makes 3 trays of crackers, so divide the dough between 3 lined dehydrator sheets and spread evenly across each tray.  I find that a metal spatula works really well.

I choose not to score my crackers, instead opted for breaking the cracker sheets into pieces after dehydration.  If you’d like to score the crackers into squares, you can do this now.

Dehydrate for 24 hours at 44 degrees Celsius.   Flip and remove the teflex sheet and dehydrate a further 4-6 hours or until crisp and completely dry.

Allow to cool and store in an airtight container for a couple of weeks.  These will last longer if frozen or refrigerated.

4 crackers is 861KJ – protein 8g, fat 12g, carbohydrate 20g, dietary fiber 7g (contains: calcium, copper, iron, magnesium, phosphorus, potassium, sodium, zinc, thiamin, riboflavin, niacin, pyridoxine, folate, pantothenic acid, vitamin A, C, E, K omega-6 and omega 3 fatty acids).

Percentage of kilo joules: 15% protein, 49% fat, 35% carbohydrate.

After writing out that nutritional information I can understand why I am not loosing weight on a raw food diet – crackers are rich in kilojoules and I never just eat 4 🙂

Ally x

Giving credit where credit is due…

This recipe is from the book ‘Becoming Raw’ by Brenda Davis et al.






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