Raw Flax Crackers with Raw ‘Tuna’ Salad

By Chef: Alex Malinsky
Posted:  February 6, 2013


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A totally yummy yet incredibly simple crispy flax cracker recipe perfect for scooping up a savory, herb-filled raw “tuna” salad made primarily of walnuts and veggies! Recipe for both crackers and salad by Sarah McMinn of The Sweet Life included below! Enjoy!


Raw Flax Crackers:

  • 2 cups flax
  • 3 cups water
  • 1 cup califlower, chopped
  • 2-3 cloves garlic
  • 2 tbsp onion, chopped
  • 2 tbsp Braggs amino acid

Raw Tuna Salad:

  • 2 cups walnuts, soaked overnight and rinsed
  • 2 cup carrots, chopped
  • 1/4 cup raw tahini
  • 3 tbsp lemon juice
  • 1 cup celery, chopped
  • 1/2 cup yellow onion, chopped
  • 2-3 garlic cloves, chopped
  • 1/2 cup parsley
  • 1/2 cup dill
  • salt and pepper to taste


Raw Flax Crackers:

1. In a bowl combine 2 cups water with 1 1/2 cup flaxseeds. Let sit, covered, for 1 hour until flaxseeds become gooey and gelled together.

2. In a food processor blend the remaining 1 cup of water and 1/2 cup flaxseeds with cauliflower, garlic, onion, and Braggs. Process until smooth. Add to flaxseeds and water and stir together to combine. Cover for an additional 30 minuts.

3. Spread flaxseed mixture evenly onto three dehydrator texflex trays. Set to 110 and dehydrate until desired crispness, approximately 10 hours.

4. Break apart and enjoy with some Raw “Tuna” Salad or your favorite spread.

Store in an airtight container at room temperature.

Raw Tuna Salad:

1. Combine walnuts, carrots, tahini, and lemon juice in a food processor or powerful blender and combine it forms a rough paste. Depending on the strength of your processor, you may need to do this is two batches. Scrape mixture into a large bowl.

2. In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice.

3. Add to walnut carrot mixture and combine with a spatula. Salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 5 days.