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 are crispy, easy-to-digest and known as one of nature’s best digestive cleansers to relieve constipation.

I added in onions because how awesome their antibacterial properties are and which stimulate gastric juices and get things moving. Sound yummy?! The good thing is they really are’ plus they keep your your belly 🎶

This recipe was created in the early stages of when I was healing myself of a stubborn case of yeast overgrowth and group B strep with a way of eating; called The Body Ecology Diet (B.E.D). This eliminates many foods, including flour. But, flax was allowed and by god I was determined to come up with a good cracker I could eat while getting better.

I kept things Paleo, GAPS-friendly, vegan, and gluten-free here. My favorite way to eat them is with pumpkin seed butter, avocado slices, pesto, cultured butter …. they definitely 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)


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)


  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 hours, FLIP and dehydrate 3-4 hours. more to desired chewy or crispness.
  9. Store in big glass Mason jars or well-sealed containers in a cool, dry area.


  • 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; which can cause a burning sensation in the mouth and throat.

My Favorite Supplements on B.E.D.

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

Nutritional B.E.D. Support (via phone/Skype)

May all bellies be happy!

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