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Raw Granola Bar Crackers

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  • Author: Annie
  • Prep Time: 10
  • Cook Time: 1440
  • Total Time: 1450
  • Yield: 32 1x


Ditch those “healthy” sugar- and preservative-laden granola bars for the homemade variety.


  • 1 cup raw walnuts, soaked overnight, rinsed and drained
  • 1 large apple, cored and chopped into small chunks
  • 1” nubbin fresh ginger, peeled and chopped
  • 1/4 cup unsweetened coconut flakes, soaked in warm water for an hour or so and drained
  • 1 cup flaxseed meal
  • 1/4 cup unsweetened cacao nibs
  • generous pinch salt
  • 1/2 tsp. cinnamon
  • dash cardamom
  • 1/2 tsp. orange zest
  • 1/4 cup virgin coconut oil
  • 1 cup water
  • 1/4 cup agave nectar (taste dough and add more if preferred)


  1. Put the flaxseed meal, cinnamon, cardamom, salt, cacao nibs and orange zest in a large bowl. Set aside.
  2. In a food processor, process the walnuts, ginger and apple until you get a nice mash. Add this mixture to the flaxseed meal mixture and add the remaining (wet) ingredients. Using a big spoon or your hands, mix until thoroughly combined. This is a fairly wet mess.
  3. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough from time to time from one spot to another to get something that resembled a square. The dough should be about 1/4″ thick. Remove that top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator.
  4. Dehydrate at 145-degrees for 30 minutes, then turn down the temperature to 115F. After a few hours of drying, I carefully transfer the dough to a screen for more efficient drying. Dehydrate for about 24 hours or until crispy and crunchy. Break into pieces and store in an air-tight container.