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Teriyaki Crackers

Light & Snappy

Whether enjoyed alone, with a dip, or broken into small pieces for croutons, these crackers always bring flavor to the table.


1¼ Cup raw Sesame Seeds
2 Tbsp Navitas Naturals Yacon Syrup
2 Tbsp Wakame Flakes
1 Cup Golden Flax Seeds
2 Cup Water
1 stalk Celery
2 cloves Garlic
2 Tbsp organic soy sauce or Nama Shoyu


Soak the flax seeds and the wakame in the water for 20 minutes, allowing the ingredients to soften and absorb the water. Place mixture in a food processor and puree. Slowly add in the yacon syrup, celery, garlic, and soy sauce. Blend well. While machine is running, add in the sesame seeds and mix until incorporated.

With the back of a spatula, spread mixture thinly onto several non-stick dehydrator sheets. Dehydrate at desired temperature until mostly dry.* Peel the mixture away from the sheet and cut into desired cracker shape. Makes about 8 cups of crackers.

*NOTE: Dehydrators don’t burn food, so you can dehydrate at as low a temperature as you wish for maximum nutritional content, or use a higher temperature or a faster turnaround time. Dehydrated at 115 degrees, the crackers will take between 12-14 hours.

Chef's Notes

Both sesame seeds and wakame are exceptionally high in body-strengthening minerals. You will need a dehydrator for this recipe – a low temperature oven does not work nearly as well.

Yield: 8-10

Submitted By

Julie Morris