Sesame Onion Almond Flax Crackers
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- 2 cups flax seeds, soaked in 5 cups water for 4-8 hours
- 2 cups raw, gluten-free almond flour (see below)
- 1/3 cup dehydrated onion flakes
- 2 tsp sea salt
- 1/2 cup black sesame seeds
- Soak flax seeds in water for 4-8 hours. I like to throw my seeds in the water, cover and let it sit on the countertop overnight.
- To make the almond flour, I put the almonds in a high-speed blender and pulsed it till it became a fine powder. You want 2 cups of “flour” in the end. If you are allergic to nuts or want to use a nut-free substitution, you can use oats or sunflower seeds in the same manner.
- Mix the soaked flax seeds with almond flour. I then poured about 2 cups worth into the blender and ran for about 10 seconds, poured that into a large bowl and repeated this step with 2 more cups of flax batter. The remaining batter in the bowl, I added in the dried onions, salt and sesame seeds and stirred it all together really well. I then combined this into the other bowl, mixing it all together. The batter looks like it has a lot of air in it.
- Spread on non-stick dehydrator sheets about 1/4 inch thick. This made 3 sheets.
- Dehydrate at 145 (F) for 1 hour then reduce to 105 (F) degrees for 4-6 hours.
- Remove the non-stick sheets and place the crackers upside down on mesh screens. Score and continue to dehydrate at least 8 more hours or until dry.
- Allow the crackers to cool and then snap apart. Store in air-tight container.