Banana Bread Flax Seed Crackers


  • Prep: 8 hrs
  • Dehydrate: 20 hrs


2 cups whole golden flax seeds

1 cup ground flax seed

6 cups water

2 peeled bananas

1 1/2 cup pitted Medjool dates

1 tsp sea salt

1/2 tsp ground cinnamon


1Soak 2 cups whole golden flax seeds in 4 cups of water for 8-12 hours. Do not drain or rinse.

2Soak medjool dates in 2 cups of water for 1-2 hours or until softened. Drain.

3Puree the bananas, medjool dates, sea salt, and cinnamon in a food processor.

4Add soaked flax, ground flax and fruit puree to a large mixing bowl and mix until well combined.

5Spread batter evenly onto ParaFlexx lined Excalibur Dehydrator trays. Approximately 2 cups per tray.

6Score the crackers into the shape you desire.

7Dehydrate at 145° F for the first 2 hours then lower temp to 105° F for another 10 hours.

8Flip the crackers on the mesh polyscreens, removing ParaFlexx sheets.

9Continue to dry at 105° F for another 20 hours or until dry & crisp.

10Allow crackers to cool completely. Store in a sealed container for up to 2 months.