Nut Pulp



Makes about 12

  • 1 batch of nut pulp from Nut Milk

  • 4 dates

  • 2 tablespoons cacao powder + more for dusting

  • 1 tablespoon coconut oil

  • 1/4 teaspoon sea salt

  • 1/2 teaspoon orange extract (optional)

  • Orange zest for garish (optional)

Original recipe from Heart of Raw Food 


Full of fiber and healthy fats (like omega-6 fatty acids and alpha-linolenic acid), flax crackers are gluten-free, great for digestion and super nutritious! The ground flax seeds make for a nice textured cracker and more easily absorbed into the body as apposed to eating the seeds whole. The optional oregano and tomato in this recipe, add a pizza flavored cracker. A dehydrator is needed for this recipe or you can also try baking in the oven on a very low heat.



1. In a dry blender or coffee grinder, grind the brown flax seeds until all the flax has a fine consistency. 

2. Place the ground flax in a bowl and add sea salt and optional oregano. Mix well. Add filtered water. Mix until combined. Set aside. 


3. If using tomato, thinly slice each tomato into 6 slices, making 24 slices in total.

4. On a dehydrating tray with a Teflex sheet, place half of the flax mixture. Depending on the size of your dehydrator, you may want to distribute the batter onto more trays and divide accordingly. 

5. Using a spatula, smear out the mix evenly. Place tomato slices onto the flax mixture in an orderly fashion. Using a spatula, make lines, dividing each tomato into its own section. 

6. Dehydrate at 115° for about 8 hours. 

7. Remove from the dehydrator and peel off the Teflex sheet. Place the flax so that the tomatoes are facing down. Dehydrate until dry.

8. When dry, break the pizza crackers along the marked lines. They keep well in an air tight container for up to 2 weeks.