Raw Caraway and Dill Onion Crackers (nut-free)
Raw crackers are pretty much a main staple in our house. But each time I make them, I play with new flavor notes and bases. I just can’t leave well enough alone. :) Bob says that I am a “one-hit-wonder”. He never expects the same recipe to be made over and over. When he really falls for a particular one, he has to get in my face and in a broken down simplistic manner he will say, ”I WANT you to make THIS (recipe) again, PLEASE.” …. ”OK-I-think-I-understand-you.” hehe It’s kind of like asking Picasso to create the same painting over and over and over. It’s just not gunna happen on its own. :)
This cracker is rich in flavor. The onion base creates a perfect foundation for the caraway and dill. Although this cracker stands perfectly on its own, I have tried many raw cheeses with it and there can be a wonderful marriage of flavors. But do keep in mind that the accompanying spread / cheese needs enough flavor so not to get drowned out.
After the dehydration process, the cracker remains a little soft. So don’t expect it to dry crispy. It is a strong cracker through and won’t crumble under a heap of toppings.
In the photos below I created a “stack” of yumminess that was perfect for a mid-day snack for Bob. I will be sharing those recipes soon.
Ingredients: yields about 50 crackers
- 1 cup ground raw sunflower seeds, soaked
- 1 cup ground flax seeds
- 3 Tbsp caraway seeds, ground
- 1 Tbsp fennel seeds, ground
- 1 Tbsp dried dill
- 2 1/2 lbs (3 large onions) sweet onions, peeled & rough chopped
- 1/2 cup cold pressed olive oil
- 6 Tbsp gluten-free Tamari
- Place the sunflower seeds in the food processor, fitted with ‘s’ blade and process until it reaches a chunky flour texture.
- Add ground flax, caraway seeds, fennels seeds and dill. Pulse together. I fresh ground the caraway and fennel seeds together in my Bullet before adding. Place a large mixing bowl.
- Place the rough chopped onions in the food processor and process until broken down to small pieces. Add Tamari and drizzle in the olive oil while the processor is running.
- Add the dry ingredients to the food processor and process until smooth. Let the batter sit for 15+ minutes. This gives the flax time to thicken up the batter.
- Spread the batter onto the teflex sheets about 1/4″ thick, score the crackers to desired size with a pizza cutter or knife (press gently, you don’t want to cut your teflex sheet.
- Optional: I sprinkled white and black sesame seeds on top before placing in the dehydrator. Great presentation wise.
- Dehydrate at 115 degrees (F) for 5 hours or until dry enough to remove from the teflex and place directly on the mesh sheets to continue the drying process. This can take 8-10 hours. These time frames are to be used as a guideline. Drying times will always vary depending on the climate, humidity and if the dehydrator is full or not.
- Store in an airtight container.