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Sprout & carrot crackers by Danielle O'Donoghue (Food Consultant)



carrot and hummus crackers

Raw crackers are a fantastic nutritional snack. Especially for kids that just want to nibble–you can relax with these knowing that they are packed with nutrients that stay intact because of the slow low temperature drying process–a dehydrator is best for these, but you can still make them without one–just spread the mix on baking paper and place in a fan force oven at the lowest temperature. Or you can simply bake them and still make a great low carb, high fibre, high protein snack.

Flax seeds are high in most B vitamins, manganese and magnesium and are a super source of omega 3 fatty acids, anti-oxidants and fibre. You can play with different flavour profiles depending on the herbs, spices and salad sprinkles you choose to add. Some tasty ideas to try are Italian herb mix with sundried tomato salad sprinkles, or Garam Masala with Ayurveda salad sprinkles.

You can let your creative spirit shine and experiment with Asian or Moroccan, or even go spicy!



  • 250g mixed seed sprouts
  • 250g carrots roughly chopped
  • 1½ cups ground (flax) linseeds
  • 2½ cups of water
  • 1 tsp sea or himalayan crystal salt
  • 1 tbsp herbs/spices
  • Salad seeds to sprinkle over
  • Extra salt to sprinkle or grind onto crackers before baking/dehydrating


  1. Place sprouts, carrots, salt and herbs/spices in a high-speed blender or food processor and blend to a watery paste.
  2. Place blended paste into a bowl and stir in the soaked flax seeds, slowly bit by bit to avoid clumps and lumps.
  3. Spread 1-2mm thin onto dehydrator trays lined with teflex sheets or baking paper.
  4. Score with a spatula into your desired size or leave as one sheet that you can break up into irregular shapes. Sprinkle with salad sprouts.
  5. Dehydrate at 65oC for 3 hours then flip over and remove teflex sheet or baking paper and continue dehydrating at 45oC for a further 6-8 hours.
  6. If you’re in a hurry and not concerned with keeping the crackers raw you can boost the temperature and bake them in the oven. At 150oC they should take around 35-55 mins, depending on how thick you make them. Keep baking till they are dry and crispy.
  7. Eat when cooled or store in an airtight container.
  8. Baked crackers can store on the shelf in a pantry while dehydrated raw crackers do better in the fridge.

Makes about 3-4 dehydrator trays.


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