Rawr Snax

Every day healthy fuel

vegan rawr snax


  • 65g milled flaxseed (check that yours is gluten free before buying as some are not)
  • 30g whole flaxseed
  • 300g raw carrot pulp – make this by using the pulp from your juicer or by mincing skin on (thoroughly washed) carrots
  • 50g raw apple pulp – make this by using the pulp from your juicer or by mincing a skin on (thoroughly washed) apple
  • 50g pumpkin seeds
  • 20g poppy seeds / sunflower seeds
  • 20g finely chopped dates
  • ½ – 1 tsp salt (depends on how salty you like your snax)
  • 1 cup water (this amount is approximate, you’ll use this to bring your mixture together at the end)


  1. Bung everything into a bowl and mix thoroughly
  2. Slowly add water a dribble at a time until your mixture turns into a thick batter
  3. Allow this to sit for ten mins by which point it should be even thicker and will mix up into a ball
  4. Divide this in half and roll each out onto a silicone baking sheet or a sheet of foil
  5. Score the flattened mixture with a butter knife into cracker size or bite size segments
  6. Place sheets onto baking trays and dehydrate at 50 degrees for at least five hours (you can use a dehydrator which is the least expensive method or your oven for this. If you use your oven, then you will need to wedge the door open with a wooden spoon to let the steam out)

Once your snax have reached the desired dryness, remove from heat and allow to completely cool. Then peel off the baking sheets and divide along the lines you scored in earlier. Eat as a snack or use as a crisp bread to hold your favourite topping. This recipe will feed two hungry people.

By Denyse King