These raw vegan onion flax crackers taste amazing and are wonderful to have on hand. They are oniony, slightly sweet, and taste like caramelized onions made into crackers. For an onion lover like me, this is one of my go to cracker recipe. I don’t have a sweet tooth, so savory crunchy things are my weakness. Raw crackers and kale chips are my healthy replacements for potato chips and this one fits the bill. These are tasty as is, or with sour cream and onion dip or nacho cheese sauce, or crumble them into soups and salads in place of croutons. Very versatile and they last forever.
So let’s get started! First and foremost we have to gel the flax seeds. Add the flax seeds into a bowl and pour in some water and mix well. Let it sit for 30 mins to 1 hour until the flax seeds soak up the water completely and gel.
Thinly slice the red onion with a food processor with a slicing attachment or a mandoline.
Transfer the sliced onions into a large bowl and add in the tamari, olive oil, garlic powder, and black pepper. Mix well and let the onion slices soften.
Stir in the gelled flax seeds and mix well until the flax seeds are evenly distributed through out the sliced onions.
Line the dehydrator tray with a mesh sheet, then the silicone sheet. Spread out the cracker mixture to about an 1/8 inch thickness using a spatula. Lightly score the mixture into your preferable cracker sizes. This recipe will end up needing about 2 trays. Put the tray into the dehydrator and dry on 115℉ for 18-24 hours until it’s completely dry. You will want to flip the cracker mix upside down about half way through to dry the bottom side. For a detailed instruction on how to flip the tray, click here.
When dry, break the individual crackers into separate pieces, and viola! Oniony, tasty flax crackers are done! Enjoy as is, or with my sour cream and onion dip or nacho cheese sauce, or crumble them into soups and salads for added crunch. Chew them well to get the maximum benefits of omegas from flax:) Happy dipping!
- 6 cups sliced red onions (about 3 large red onions)
- 1½ cups golden flax seeds
- 2 cups water
- ¼ cup + 1 Tablespoon tamari
- 3 Tablespoons olive oil
- Some black pepper
- Add the flax seeds into a bowl and pour in some water and mix well. Let it sit for 30 mins to 1 hour until the flax seeds soak up the water completely and gel.
- Thinly slice the red onion with a food processor with a slicing attachment or a mandoline.
- Transfer the sliced onions into a large bowl and add in the tamari, olive oil, garlic powder, and black pepper. Mix well and let the onion slices soften.
- Stir in the gelled flax seeds and mix well until the flax seeds are evenly distributed through out the sliced onions.
- Line the dehydrator tray with a mesh sheet, then the silicone sheet. Spread out the cracker mixture to about an ⅛ inch thickness using a spatula. Lightly score the mixture into your preferable cracker sizes. This recipe will end up needing about 2 trays. Put the tray into the dehydrator and dry on 115℉ for 18-24 hours until it's completely dry. You will want to flip the cracker mix upside down about half way through to dry the bottom side.
- When dry, break the individual crackers into separate pieces and store in an airtight container.
If the crackers get stale, pop it back into the dehydrator on 115℉ for a few hours until it regains its crispness.
[…] out and its sharpness will round some, making it ready to be eaten. It’s great on my raw vegan onion flax crackers with your choice of veggies. Fresh, homemade mustard is something far too easy not to make for […]