Recipe Directions

mix flax and sunflower seeds together in a bowl. Add red onion, olive oil and salt, and enough water to make it form a ‘dough’. Spread about 1/4 inch thick on non stick sheets with a spatula and stick in the dehydrator at 105-110F, for 8-10 hours. Then flip over and continue to dehydrate for a further 12 hours. If you want a more bready texture rather than a crisp cracker texture, dehydrate for a shorter time.

Razmatazz's Thoughts

This is based on Matt amsden’s onion bread, except i used red onion and didn’t use nama shoyu (because I didn’t have any). This is the first thing i made with my new dehydrator and it turned out absolutely delicious! I will DEFINETLY be making more of this!

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These crackers are so yummy! They definetly fill me up when I need a snack!

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me too! Carrie, i think they will probably keep in an airtight container for 2 weeks or so, I finished my batch too quickly to find out!

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I just eat them all at once with my mom so I don't need to refrierate them!:)

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I made Kandace's version (on this site) and used the sweet white onions and i thought it was amazing! I bet Red Onions would be a good mix too! I did find that i needed to dehydrate a lot longer though... maybe i just thought i did, but i dehydrated for about 2 full days and it was still good! Do you know how long these will keep in the fridge? Thanks!

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I make exactly the same thing! Except I used the white onions. Red onions sound like a hit too!!

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