Flexible onion cracker nice to use for sandwichs
3 lg yellow onions
3/4 c flax seed, ground in a high speed blender
3/4 c raw sunflower seeds, ground in a food processor
1/2 c Nama Shoyu (I used Braggs)
1/3 C olive oil
peel and halve the onions
in a food processor, cut the onions with the slicing disk
transfer to a large mixing bowl, add the remaining ingredients, and mix
until all are thoroughly combined
spread 2 cups of mixture evenly on a dehydrator tray with a teflex sheet
repeat until all the mixture is used. Dehydrate at 100 for 24 hours
flip the crackers onto a tray with mesh only and remove teflex
dehydrate another 12 hours. Once dehydrated cut into 9 equal pieces
(Note: I used the large sweet onions and they are apparently larger than
the onions called for in the recipe as I had to double the rest of the ingred)