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Onion Dill Wheatless Thins

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I will admit, I was a tad nervous about this cracker while it was in the dehydrator.  I woke up at 1:00 A.M. in a panic and I said, “Crackers! I forgot to score the crackers!”  lol  So, I stumbled out of bed and blindly made my way through the dark house to the pantry.  The amazing aroma coming from the dehydrator woke me up and instantly made my tummy grumble.  I carried the two trays into the kitchen, flipped on the light  and through squinted eyes I took a look at the crackers.  They were soooo thin.  Oh dear.  I grabbed the pizza cutter and made my score marks.  At that hour they looked like a drunk driver swerving down the highway but I didn’t care.  Get’m scored and get back to bed… my feet were cold!

I flopped back into bed with crackers dancing in my head (you know like sugar-plums?) and drifted back to sleep.  I woke up to the sound of cows and roosters in the distance and my very first thought was…CRACKERS!  I remembered that the crackers appeared to be paper-thin in the wee hours of the night, so I quickly made my way back to the pantry, carried along an amazing smell. Once I got them into the kitchen, I found that they were actually to be quite nice.  They are a thinner cracker but they are perfect for snacking on and they compliment a salad perfectly.  The flavor of this cracker is delicious.  The right raw cheese could easily compliment the tones in this cracker but I honestly like it by itself.

When I made the batter I divided it onto two trays and spread it out from one edge to another.  If you want a thicker cracker,  don’t spread it as thin.  You can control how thick, how thin and how many crackers you end up with.

This would pair wonderfully with Cream of Broccoli Soup and/or with Swiss Cheeze!

Ingredients:

batter yields 2 16×16″ trays

  • 2 cups cashews, soaked 2 hours (rinse and drain)
  • 1/2 cup water
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp raw apple cider vinegar
  • 2 tsp onion powder
  • 2 tsp dried minced onions
  • 1 1/2 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2  Tbsp + 2 tsp dried dill
  • 5 large zucchini = 4 1/2 cups diced
  • 2 Tbsp ground flax-seed, added to zucchini first to absorb liquid

Preparation:

  1. Soak the cashew for about 2 hours just to soften them a bit.  Rinse and drain.
  2. In the blender combine; cashews, water, lemon juice, apple cider vinegar, and spices.  Blend until creamy.  Set aside.
  3. Peel and dice the zucchini.  Place it in the food processor fitted with the “S” blade and process to a puree.  Add the ground flax-seed and mix together.
  4. Pour the contents from the blender into the food processor and pulse the ingredients together.  Let it rest for about 15 minutes while you prepare the dehydrator trays.  This will allow the flax to absorb any liquid released from the zucchini.
  5. Pour the batter onto the teflex sheets that come with the dehydrator.  Spread it out evenly so it dries evenly.  Dry at 105 degrees for 6-8 hours or until dry.  This depends on how thick you spread it.
  6. If you spread the batter thick, you can score the cracker to the desired size.   If you spread the batter thin,  you will need to wait about 4 hours into the drying process to score it.
  7. Once dried, cool and snap the crackers apart.   Store in an airtight container on the counter.  These will keep for many weeks, unless you eat them sooner than that.  :)  I often freeze my crackers too.  This extends their shelf life and keeps them crisp.

 

 

 

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24 thoughts on “Onion Dill Wheatless Thins

  1. Dawn says:

    this looks awesome! will try this for Christmas.

  2. emma says:

    wow! these have me dreaming of cheeze, wine and thins by the fire :-)

  3. Angie says:

    This looks fantastic! Your cranberry chai granola sounds amazing too! Great idea for Christmas presents :)

    • amie-sue says:

      I love making granolas for Christmas gifts Angie. You can put them in so many neat containers that can become part of the gift as well. Have a peaceful weekend and turn on some Christmas music. :) amie sue

  4. Andrea says:

    These crackers look amazing – I can’t wait to try them. I especially like that they have minimal flax – flax crackers just don’t do it for me! Thanks for the savory recipes.

  5. sd_curtis2@yahoo.com says:

    Dear Amie Sue,
    Amie Sue,

    Great recipe. What can I replace the cashews with? I do not use them because of their toxic outer shell, and in addition, it is particularly hard to find truly raw cashews. I am looking for a good cracker for soups and dips for my raw family who are at various levels of raw. Complete with two teenagers and two older adults, it has been a task meeting the needs of all. Keeping readily available and accessible “go to food” on hand for the differing raw levels has been a challenge.

    Any suggestions or tips would be appreciated.

    Looking forward to hearing from you

    Rhondy

    Again your recipes are very well crafted and creative

    Thank you for your help.

    • amie-sue says:

      I appreciate all that you do to tend to your family Rhondy. Not an easy task, I know. :) You could use almond in place of the cashews if you want. If you do, I would soak, dehydrate them first, then grind into a flour. Best of luck and have a wonderful weekend! amie sue

  6. ben says:

    I love the flavor of dill. I’m making these for next week’s salty snack. Thanks, Amie Sue!

    • amie-sue says:

      Oh me too Ben… every time I walk pass a section of it at the grocery store, I about burry myself in it, taking deep breaths. lol I could roll in it much like a cat does with catnip. I have said to much. haha. Enjoy and have a wonderful day. amie sue

    • ben says:

      Dill is very much like the flavor of green mango. Unripe green mango is a delicacy in my favorite place in the world–India. They sell them outside the ancient Hindu temples, cut in slices and sprinkled with salt and chili powder. The smell and taste is incredible.

      I don’t see much green mango in the U.S. But dillweed’s smell and taste echo the green mango taste & fragrance.

      • amie-sue says:

        Fascinating Ben… I haven’t had the pleasure yet of trying green mango. I do see it being called for in recipes from time to time. It is on my list of things to try. Thank you for explaining it like you did, it gets my mind thinking :)

  7. ben says:

    If you live in a town with a good Indian store (that sells spices, Indian fruits & veg), you can check in Spring. I live in Southern California, and have been seeing green mangoes in Spring. You should wait until it’s very, very slightly ripe to try the chili powder-salt trick.

    • amie-sue says:

      Aaah very good to know. Next time I am in Portland I will do some looking. I love learning stuff like this! Have a wonderful day, amie sue

    • ben says:

      OK, I made these over the weekend. The taste is studependous. I used fresh dill since I had it on hand. Lovely!

      My crackers canme out very fragile & crumbly. We won’t waste the crumbs, But I’m thinking perhaps a tad more flax time, to absorb the watery zucchini & thicken the batter?

      Thanks, Amie Sue.

      • amie-sue says:

        Good morning Ben,

        Fabulous! Glad the flavor came through for you. These are a more fragile cracker. If this batch came out crumbly, they would be awesome on a green salad. :) Yes, I would try increasing the flax… it can very from recipe to recipe due to the zucchini and its water content. Have a blessed holiday, amie sue :)

  8. Sheree says:

    Hi I made these crackers they tasted very lovely all my guests raved about them but all complained they were stail. my only problem is they never got crunchy they were like they were stail, I’ve made a few diferant kinds of cracker and dried them in my Excalibur and I can’t seem to get any of them to go crunchy always seem stail. Do you know what I am doing wrong, should I do a higher temp not a raw temp to do my crackers .dont know what to do to make them better do you have any ideas for me please.

    • amie-sue says:

      Hello Sheree…

      The complaint about them tasting stale… was this just do to texture? It’s very hard to know what might be going on if you are following the directions. I don’t have that issue. Are you letting the dry long enough? I wouldn’t up the temp, because that isn’t the issue. This cracker was crunchy for us, that was the one thing that my husband enjoyed with them.. You might want to check the thermostat on your machine and make sure that it is working accurately. What other types of cracker recipes have you tried? Did you follow this recipe to the “T”?

  9. Kate says:

    Hi Amie-Sue. I just found your site and I love all the great recipes. My daughter is gluten free and allergic to nuts. Is there a way to make these without nuts? Sunflower seeds?

    • amie-sue says:

      Hi Kate, I haven’t tried them with sunflower seeds but it might be worth a shot. Be sure to soak them first. Let me know if you try it. amie sue

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