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Raw, Vegan Apple and Flax Flatbread (gluten free, soy free)

Author - Gena Hamshaw


  • 2 fuji apples or any other sweet variety, one cut into large cubes, the other grated
  • 1 3/4 cups water
  • 3 tbsp flax meal
  • 1/4 tsp sea salt or to taste
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1 cup golden flax seeds
  • 2 tbsp chia seeds
  • 1/2 cup pumpkin seeds


  • Blend the cubed apple, the water, the flax meal, the salt, the syrup, and the cinnamon in a blender till smooth.
  • Pour mixture over the flax and chia seeds in a large bowl. Allow to site for three hours (or more is fine, too), till the mixture is thick and viscous. Stir in the grated apple and the pumpkin seeds.
  • Spread the mixture onto a Teflex-lined dehydrator sheet. It should be just shy of 1/4” thick.
  • Dehydrate at 115 degrees overnight (6-8 hours). Place another Teflex sheet on top of the flatbread, then gingerly invert the two and peel the original sheet off the bottom of the crackers. Score into 6-8 pieces and continue to dehydrate for another 3-4 hours, or until very crispy.