Cod Liver Oil

Flax-Onion Crackers: A C-R-U-N-C-H-Y Recipe

These crackers are full of flax seeds which are full of fiber and omega-3’s. They’re crispy, easy-to-digest and are known to relieve constipation – one of Nature’s digestive cleansers!

I decided to add in onions because they have antibacterial properties which stimulate gastric juices and get things moving. Sound yummy?! The good thing is that they are and happen to make your belly happy too ?

This recipe was created while I was in the early stages of Body Ecology Diet (B.E.D) to heal a case of Candida that came with bloating and poor digestion. So, they’re great for anyone moving through the same issues or trying to get a handle on bacterial overgrowth, like GBS+.

I kept these Paleo, GAPS-friendly, vegan, and gluten-free. We like to spread them with pumpkin seed butter, avocado slices, pesto, or cultured butter. They travel well and are C-R-U-N-C-H-Y!

Flax-Onion Cracker

Makes: 75 four-inch square crackers (5 trays in Excalibur Food Dehydrator)

Ingredients

8 cup filtered water

6 cup flax seeds

3 1/2 cup pureed yellow onions (about 2 lbs or 3 large onions)

1 1/2 tbs Herbamare seasoning salt (or 1 tbs. sea salt)

Method

  1. Soak the flax seeds in the water  until they are absorbed, about 30 minutes to an hour.

  2. Puree the onion in a food processor or blender.

  3. Add in Herbamare or salt and pulse until well blended.

  4. Pour onion mixture  into the bowl of flax seeds and stir.

  5. Cover dehydrator trays with paraflexx non-stick sheets or parchment paper*.

  6. Place about 3 cups of onion-flax mixture onto each tray and spread evenly.

  7. Move trays to a dehydrator set at 115 degrees (F).

  8. Dehydrate 4-6 hrs., FLIP and dehydrate 3-4 hrs. more to desired chewy or crispyness.

  9. Store in big glass Mason jars or well-sealed containers in a cool, dry area.

Tips

  • Don’t have a dehydrator?? Dry the crackers in an oven at 110-118 degrees (F)* on baking trays with parchment paper (lay paper over sides for easy removal). Bake for 24-36 hrs. or until crackers are crispy. If underside of cracker is still soft, flip and bake a bit longer.
  • For perfectly squared crackers, remove trays from the dehydrator after 5-7 hours and score into 4-inch sized crackers.

*If heat goes above 130 degrees (F) crackers become bitter from oxidation – causing a burning sensation in mouth and/or throat.

Recipe for Cultured Butter

Recipe for Pumpkin Seed Butter 

Snacks for The Body Ecology Diet (B.E.D.)

May all bellies be happy!

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