Servings: Makes 16

Nutritional Information:

Per 100g

Calories 294 Fat 23g Saturates 2.3g Carbohydrates 6.9g Sugars 2.5g Protein 9.7g Salt 0.24g




Place half of the flax in a high speed blender and blitz to a powder. Empty into a mixing bowl and mix in the salt, pepper, nutritional yeast (if using) and the remaining whole flax seeds.


Place the onion, garlic, basil and water into the blender (no need to rinse it) and process to a smooth puree.


Pour this mixture into the bowl with the flax and stir everything together really well, until thoroughly combined. Leave to sit for 10 minutes to let the flax absorb the water.


Spread the cracker mixture onto lined dehydrator trays as evenly as possible. Score into crackers and dry at 40°C (104°F) for 4 hours. Turn the cracker sheets over and continue to dehydrate for another 2 hours or until all the moisture has gone. You should be able to snap them apart into individual crackers.


To make the topping, place the basil (reserve a few small leaves for garnish), oil, garlic and seasoning in a blender and process to make a pesto.


Top the crackers with the vine and cherry tomatoes and spoon over a little of the basil oil. Once topped, serve the crackers immediately, garnished with fresh basil leaves.


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