About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Raw Avocado and Golden Flax Crackers

Raw Avocado and Golden Flax Crackers by The Nourished Caveman
Raw Avocado and Golden Flax Crackers by The Nourished Caveman

This recipe came up as a spur-of-the-moment fun project, with my friend Emily from the blog The Urban Ecolife.

Emily is a huge fan of sardines, and so am I. When she announced she wanted to create a Sardine Mousse recipe for the video we wanted to make together, I thought some grain-free crackers to go with it would be nice.

With a bit of experimentation, I finally got to this guacamoley version of the standard raw flax-seed cracker.

The crackers were a success and they really complemented the mousse.

Watch our fun video for easy instructions!


Raw Avocado and Golden Flax Crackers by The Nourished Caveman 2

Find Emily’s Sardine Mousse recipe on her blog The Urban Ecolife!

Raw Avocado and Golden Flax Crackers by The Nourished Caveman 3

5.0 from 2 reviews
Raw Avocado and Golden Flax Crackers
A raw dehydrator cracker that will go well with any of your dips, especially created to accompany Sardine Mousse
  • 1 cup flax seeds soaked overnight in 2 cups of water
  • 1 avocado
  • ½ small red onion, peeled and soaked in cold water for 30 minutes
  • the juice of 1 organic lime
  • 1 small bunch of organic kale, washed and trimmed
  • 1 pinch of celtic sea salt
  1. Chop kale into small pieces.
  2. Put all the ingredients in a blender, if the blender is too small divide in two batches.
  3. Spread thinly over dehydrator sheets or parchment paper sheets cut to fit.
  4. Dry for about 4 hours.
  5. Flip and peel off the paper.
  6. Dry for 4 hours more until the crackers are dry and crispy.
  7. You can add a pinch of chili powder to the mix if you like a spicier version.



Related Posts

Comments 18

  1. Jeanette says:

    Can the chips be baked in the oven if a dehydrator is not available? If so, what temp and for how long?

    • The Nourished Caveman says:

      I am have not bake those yet,but you can try it out, I would use a low temperature like 200F and bake them for at least an hour or more…

  2. Robert says:

    Hi, this is a really interesting recipe. i have two questions

    1) How long will these crackers keep after they are made? Is there anything that could be added to extend this?

    2) Does dehydrating the avocado reduce the nutrient content? If yes, do you have an indication of how much?

    • The Nourished Caveman says:

      HI Robert. Thank you for the feedback!!!
      answers: I think you can keep them at room temp for a few days, maybe refrigerating will add a week or so, but they might get soggy.
      As far as nutrient content, dehydration at low temperature should not damage any of the nutrients!

  3. A.K. says:

    I just wanted to tell you that I just made these crackers and they are fabulous. Because I dehydrate things at 112 F to keep them “raw”, I had to dehydrate them a little longer than the instructions here. I did them for about 8 hours on each side. My boyfriend is having a fit over them as I type this. The are also keto diet compatible, if you are trying for that, which we are right now. They are great with grass fed butter spread over them. Thanks for posting this! It is very much appreciated. We will be making these a lot!

    • The Nourished Caveman says:

      I am super happy about this feedback AK!!!
      Depending on your dehydrator or oven the time for drying varies a lot. Thank you for trying the recipe, yay! 🙂

  4. Sydney A says:

    I just came across this recipe while looking for dehydrated snacks. It looks delicious, and I have everything on hand except Flax seeds. Could I substitute with milled flaxseed? If so, would I use more or less than 1 cup? Would I still need to soak overnight?

    • The Nourished Caveman says:

      Sidney, I think it should be fine, no deed to soak, as it is a flour, but you would have to adjust the liquid content as it will absorb more liquid.

  5. Penina says:

    Hi I don’t tolerate more than 2 tablespoons of flax seed in batter. Is there a way I can use only 2 Tablespoons Flax, 1 avocado and add almond flour, carrot pulp and cashew butter? Anyone tried it? I have a lot of cravings for breads and crackers since I began paleo vegan cooking. Please let me know. Thanks so much!

    • The Nourished Caveman says:

      Hi Penina, that would be a whole different recipe altogether. 🙂

      • Penina says:

        Yes it would be a different recipe. I would really appreciate it. Its not easy having allergies

        • The Nourished Caveman says:

          You are welcome to use my recipe as the base for your experimentation Penina 🙂 Unfortunately I do not have enough time to test every suggestion from my readers. Your recipe sounds good, and it might work out. You can also trying to sub the flax entirely with chia seeds. They are very similar!

  6. Katherine says:

    HI Vivicia,

    Your Raw Avacado & Golden Flax crackers, recipe is just fabulous. I love it!
    I just wanted to let you know that and also that I featured this recipes in our site, Greenthickies. I didn’t post the actual recipe, but I used one image, title, a small quote and linked directly back here.

    Thanks a lot 🙂

  7. Muujoojuujoo says:

    Can spinach be used in place of kale? Kale is a very pungent flavor and I’m not to keen on it…

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: