Keto Onion Crackers
·
·
Ingredients
3 large yellow onions
3/4 cup whole flax seed
3/4 cup raw sunflower seed
1/2 cup organic tamari sauce
1/3 cup extra virgin olive oil
Preparation
Peel and halve the onions. Using a food processor, feed the onions through with the slicing blade until all the onions are thinly sliced. Put the onions aside in a large mixing bowl. Remove the slicing blade and insert s-blade into the food processor. Place the flax and sunflower seeds into the food processor and grind for about 2 minutes, until the seeds are finely ground. Add the tamari and olive oil and process until smooth. Add the seed mixture to the bowl of onions. Using your hands, massage the mixture into the onions until evenly mixed.
Fir dehydrator: Spread 2 cups of the mixture evenly on a teflex sheet on a dehydrator tray. It should be about 1/2 to 1 inch thick. Repeat until all the mixture is used. Dehydrate at 120°F for 12 hours. Flip the tray over onto a worksurface, and gently peel the teflex sheet off of the crackers, leaving the crackers on the screen only. Dehydrate for another 12 hours at 120°F. Once dehydrated, cut into nine equal pieces per tray and place into a Ziploc bag to keep fresh. Good for two weeks at room temperature in the pantry.
For oven: Spread 2 cups of the mixture evenly on a parchment paper lined baking sheet. (Will need approximately (2) 9x12 baking sheets) Bake at 150 degrees Fahrenheit for approximately six hours. Then flip and pull parchment paper off. Bake at 150°F for another six hours. Then break into approximately nine pieces per tray. Place in a Ziploc bag for storage in the pantry at room temperature for up to two weeks.
3 large yellow onions
3/4 cup whole flax seed
3/4 cup raw sunflower seed
1/2 cup organic tamari sauce
1/3 cup extra virgin olive oil
Preparation
Peel and halve the onions. Using a food processor, feed the onions through with the slicing blade until all the onions are thinly sliced. Put the onions aside in a large mixing bowl. Remove the slicing blade and insert s-blade into the food processor. Place the flax and sunflower seeds into the food processor and grind for about 2 minutes, until the seeds are finely ground. Add the tamari and olive oil and process until smooth. Add the seed mixture to the bowl of onions. Using your hands, massage the mixture into the onions until evenly mixed.
Fir dehydrator: Spread 2 cups of the mixture evenly on a teflex sheet on a dehydrator tray. It should be about 1/2 to 1 inch thick. Repeat until all the mixture is used. Dehydrate at 120°F for 12 hours. Flip the tray over onto a worksurface, and gently peel the teflex sheet off of the crackers, leaving the crackers on the screen only. Dehydrate for another 12 hours at 120°F. Once dehydrated, cut into nine equal pieces per tray and place into a Ziploc bag to keep fresh. Good for two weeks at room temperature in the pantry.
For oven: Spread 2 cups of the mixture evenly on a parchment paper lined baking sheet. (Will need approximately (2) 9x12 baking sheets) Bake at 150 degrees Fahrenheit for approximately six hours. Then flip and pull parchment paper off. Bake at 150°F for another six hours. Then break into approximately nine pieces per tray. Place in a Ziploc bag for storage in the pantry at room temperature for up to two weeks.
