Recently a friend gave me a whole bunch of onions. And when life gives y
ou onions, you make flatbread.
This is one of my favorite raw breads/crackers. This flatbread originated from Cafe Gratitude’s “I Am Original” onion bread. If you don’t have a dehydrator, you can dry this in an oven on the lowest temperature with the door barely propped open.
Savory Onion Flatbread
Makes one 13 x 13 inch square. Recipe multiplies easily.
1 1/4 pounds sweet or yellow onions
1/2 c ground sunflower seeds (grind with a coffee grinder reserved for grinding spices and seeds)
1/2 c ground golden flax seeds
a handful whole sunflower seeds or sesame seeds (optional)
1/4 c olive oil
3 T shoyu (soy sauce) or tamari
Chop onions small in a food processor. Dump into mixing bowl, add other ingredients, and mix thoroughly. Smooth onto Teflex or parchment lined dehydrator trays, using wet hands or a offset spatula. Spread batter about 1/4 inch thick. Dehydrate at 145 for an hour or two, then turn temperature to 115 and continue until the flatbread is dry but chewy, or dry and crispy, as you like it. Store in an airtight container. ♥
