Categories: FULL GAPS

Ingredients

• 3 LARGE SWEET YELLOW ONIONS
• 3/4 cup raw sunflower seeds, finely ground
• 1/2 cup coconut aminos
• 1/2 t. sea salt
• 1 carrot, shredded
• 1 zucchini, shredded
• 1/3 cup olive oil
• 1 cup ground flax seeds
• sesame, poppy, and /or pumpkin seeds to garnish the top

Directions

1. In a food processor, mix the onions, sunflower seed meal, coconut aminos, salt, carrot, zucchini, and olive oil until smooth. Add the flax seeds, and blend until well incorporated.

2. Spread thinly on nonstick sheets, and sprinkle with a variety of seeds for garnish. Be sure to press these into the batter gently with the back of a fork, so they stick once the crackers have been dehydrated. Dehydrate at 110 F for 6 hours.

3. Carefully flip the crackers, and dehydrate for another couple of hours.

4. Cut and break crackers into your desired sizes. Put them back into the dehydrator, and dehydrated for an additional 18 to 24 hours.

5. Store in airtight containers in the fridge. Double the batch to save time.

Email to a friend | Print this recipe | Back