One of our best purchases recently has been an Excalibur dehydrator. We’ve found that you can create a vast array of snacks with the dehydrator as well as saving some produce that might otherwise go bad, either because you have too much or because it’s approaching the end of its freshness. I recently posted our Dehydrated Kale Chips recipe. We simply mix up the ingredients in the Vita-Mix, then add to the chopped up kale.
Now I want to share our Dehydrated Onion Cracker recipe. There are times that I want some crunch or need a vehicle for my hummus or guacamole, and this cracker is delicious. It not only tastes good, but there are NO processed ingredients!
- Approx 2 lbs. Sweet Onions
- 1 Cup Soaked Sunflower Seeds (soak 2 hours or longer and drain)
- 1/2 to 1 Cup re-hydrated Chia Seeds
- 1 Cup Flax Meal
- 2 T Coconut Aminos (or soy sauce)
- 3 T Honey (or equivalent coconut sugar or stevia)
- Pinch or two salt
- 1/4 Cup Olive oil
- Process onions in food processor until finely chopped, but not mushy. Work in small batches.
- Process sunflower seeds for several pulses.
- Place all ingredients into large bowl and mix well.
- Spread on Teflex sheet to desired thickness. (Experiment your first time with several different thicknesses to find the one you like best. You should get 4 or 5 sheets per batch.
- Dehydrate at 120°F for 8-12 hours.
- Flip over about half way through for crispier crackers. After about 12 hours. continue at about 105°F if needed, until they “snap” on sheets.
- Remove from dehydrator, let cool, then break apart and store in gallon plastic bag or large container. I like to keep mine in refrigerator because I think they stay crisper longer.