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This bread / cracker recipe is wonderfully savory. Not only does it taste great, it is so easy to make. I used yellow onions in this recipe. I also categorized this recipe as a bead because it doesn’t dehydrate to a crisp cracker.
You could cut the batter into larger pieces and pull it out of the dehydrator when it is nice and pliable, thus making it an awesome bread for sandwiches. I will tell you one thing, the aroma of this onion bread in the dehydrated is wonderful. It feels the house with a warm, savory, nose whiffing aroma!
If you take a close look at the photo I took of the two crackers sitting on the white plate, you will notice a texture difference. I divided this batter prior to spreading it out on the dehydrator sheets and experimented with the texture. The cracker on the left has much larger chunks. I had just pulsed the onions, making sure to not create a mushy batter and then hand mixed the remaining ingredients. The cracker on the left is much more of a smooth batter. After hand mixing all the ingredients, I threw the batter back into the food processor and blended it really well. Either way is wonderful. I personally prefer the more blended batter but you are the driver of the desired outcome!
**Be sure to try to find sweet onions. Some onions can be very over powering. I served this cracker with Sun-dried & Kalamata Olive Nut Cheese, which was a great balance. Hmm, just now thinking about it… if you were to make this batter into bread size pieces as I have mentioned above, this cheese would make a wonderful spread on your bread, then load your sandwich with tons of veggies. Oh dear, now I am hungry.