yummyrawfood: Chia Onion Cracker  Preparation time: 10mins (plus 10hrs dehydrating time)Yield: 2 Excaliber Dehydrator trays You’ll need: DehydratorFood ProcessorParchment paper or teflex sheets Ingredients: 3 large onions (2 finely chopped 1 thinly sliced) 1 cup chia seeds (you can use white or black or a mix) 1/2 cup finely ground sunflower seeds 1/4 cup olive oil 3 + 1/2  tbs tamari (or other natural soy) Use the s-blade to pulse 2 of the onions to a fine chop. I suggest processing 1 onion at a time because if you over crowd the bowl you may end up with onion soup at the bottom. Put the chopped onions in a large bowl and use the slicing disk to thinly slice the last onion. Mix in with the chopped onions. **Note: I find a combination of chopped and sliced onions works nicely as all sliced took a lot longer to dehydrate and all chopped turned out too crispy!If need be process whole sunflower seeds into a fine meal and add this to the onions. Add all other ingredients with the onion/sunflower mix and combine well.I use unbleached chlorine free parchment paper because I found the onion flavour really permeated the reusable sheets. Use the back of a large spoon to spread half the mixture over one lined Excalibur dehydrator tray and repeat. Dehydrate at 105° for 10hrs. I didn’t find I needed to score the crackers into shape as they cut fine when dry. Just keep an eye on them after 8 hours to see how crispy or more pliable you want your bread/cracker. Store either in ziplock bags in your fridge or in an airtight container (I’ve found they keep well out of the fridge).

yummyrawfood:

Chia Onion Cracker

 Preparation time: 10mins (plus 10hrs dehydrating time)
Yield: 2 Excaliber Dehydrator trays

You’ll need:

Dehydrator
Food Processor
Parchment paper or teflex sheets

Ingredients:

  • 3 large onions (2 finely chopped 1 thinly sliced)
  • 1 cup chia seeds (you can use white or black or a mix)
  • 1/2 cup finely ground sunflower seeds
  • 1/4 cup olive oil
  • 3 + 1/2  tbs tamari (or other natural soy)
Use the s-blade to pulse 2 of the onions to a fine chop. I suggest processing 1 onion at a time because if you over crowd the bowl you may end up with onion soup at the bottom.
Put the chopped onions in a large bowl and use the slicing disk to thinly slice the last onion. Mix in with the chopped onions. **Note: I find a combination of chopped and sliced onions works nicely as all sliced took a lot longer to dehydrate and all chopped turned out too crispy!If need be process whole sunflower seeds into a fine meal and add this to the onions. Add all other ingredients with the onion/sunflower mix and combine well.I use unbleached chlorine free parchment paper because I found the onion flavour really permeated the reusable sheets. Use the back of a large spoon to spread half the mixture over one lined Excalibur dehydrator tray and repeat.

Dehydrate at 105° for 10hrs. I didn’t find I needed to score the crackers into shape as they cut fine when dry. Just keep an eye on them after 8 hours to see how crispy or more pliable you want your bread/cracker.

Store either in ziplock bags in your fridge or in an airtight container (I’ve found they keep well out of the fridge).

yummyrawfood: Chia Onion Cracker  Preparation time: 10mins (plus 10hrs dehydrating time)Yield: 2 Excaliber Dehydrator trays You’ll need: DehydratorFood ProcessorParchment paper or teflex sheets Ingredients: 3 large onions (2 finely chopped 1 thinly sliced) 1 cup chia seeds (you can use white or black or a mix) 1/2 cup finely ground sunflower seeds 1/4 cup olive oil 3 + 1/2  tbs tamari (or other natural soy) Use the s-blade to pulse 2 of the onions to a fine chop. I suggest processing 1 onion at a time because if you over crowd the bowl you may end up with onion soup at the bottom. Put the chopped onions in a large bowl and use the slicing disk to thinly slice the last onion. Mix in with the chopped onions. **Note: I find a combination of chopped and sliced onions works nicely as all sliced took a lot longer to dehydrate and all chopped turned out too crispy!If need be process whole sunflower seeds into a fine meal and add this to the onions. Add all other ingredients with the onion/sunflower mix and combine well.I use unbleached chlorine free parchment paper because I found the onion flavour really permeated the reusable sheets. Use the back of a large spoon to spread half the mixture over one lined Excalibur dehydrator tray and repeat. Dehydrate at 105° for 10hrs. I didn’t find I needed to score the crackers into shape as they cut fine when dry. Just keep an eye on them after 8 hours to see how crispy or more pliable you want your bread/cracker. Store either in ziplock bags in your fridge or in an airtight container (I’ve found they keep well out of the fridge).

yummyrawfood:

Chia Onion Cracker

 Preparation time: 10mins (plus 10hrs dehydrating time)
Yield: 2 Excaliber Dehydrator trays

You’ll need:

Dehydrator
Food Processor
Parchment paper or teflex sheets

Ingredients:

  • 3 large onions (2 finely chopped 1 thinly sliced)
  • 1 cup chia seeds (you can use white or black or a mix)
  • 1/2 cup finely ground sunflower seeds
  • 1/4 cup olive oil
  • 3 + 1/2  tbs tamari (or other natural soy)
Use the s-blade to pulse 2 of the onions to a fine chop. I suggest processing 1 onion at a time because if you over crowd the bowl you may end up with onion soup at the bottom.
Put the chopped onions in a large bowl and use the slicing disk to thinly slice the last onion. Mix in with the chopped onions. **Note: I find a combination of chopped and sliced onions works nicely as all sliced took a lot longer to dehydrate and all chopped turned out too crispy!If need be process whole sunflower seeds into a fine meal and add this to the onions. Add all other ingredients with the onion/sunflower mix and combine well.I use unbleached chlorine free parchment paper because I found the onion flavour really permeated the reusable sheets. Use the back of a large spoon to spread half the mixture over one lined Excalibur dehydrator tray and repeat.

Dehydrate at 105° for 10hrs. I didn’t find I needed to score the crackers into shape as they cut fine when dry. Just keep an eye on them after 8 hours to see how crispy or more pliable you want your bread/cracker.

Store either in ziplock bags in your fridge or in an airtight container (I’ve found they keep well out of the fridge).

Posted 1 year ago & Filed under raw food, raw vegan, raw recipe, vegan, raw, yum, recipe, living food, living raw food, fruit, vegetable, health, nutrition, healthy, cracker, chia, onion, 32 notes View high resolution

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Raw vegan recipes to inspire my current addiction!