Sweet Onion Crackers

"Those are my principles, and if you don't like them...well, I have others."  Groucho Marx, star of Animal Crackers

So that's as close as I could get with a quote that had to do with crackers.  And I do have a vegan cracker recipe.  It's not a crisp cracker, because I left out oodles of oil in order to make it lower in fat content.  Pretty logical for early morning!

This recipe is for a dehydrator but I'm betting it could also be baked in an oven at a low setting.  I'll have to research that possibility.

Ingredients:
  1 large sweet onion, Vidalia is great
  1 cup ground, raw sunflower seeds
  1 cup ground golden flax seeds
  3T olive oil
  1/4 cup Bragg liquid amino
  Splash of Agave nectar - optional


Distructions:
 Process the onion in a food processor with the S blade until very fine or whip it up in a blender.  I use my Vita Mix and whip it until it's mushy.

Pour the onion into a bowl and add the other ingredients.  Mix to blend well.  Spread the batter onto a teflex sheet about 1/4 inch thick for a more bread-like product and thinner for a cracker-like product.  Dehydrate at 105 degrees for about 5 hours.  Flip over the teflex sheet and remove the teflex from the crackers.  Dry an additional 4 hours or until the crackers are as dry as you'd like them to be. 

Variations:
The crackers in the picture that are to the front left are more orange because I added some salsa to make them a southwestern cracker.  Crackers to the right rear are a darker green because I added pesto.  The dish in the middle holds a variation of my Mock Tuna Salad (Sept. 14).  For use with the crackers I dressed the Mock Tuna Salad ingredients with a light vinaigrette instead of hummus.  Either would work well, including plain hummus.  I love choices.

Special thanks to my cat, Merle, who let me use his little yellow dish for the picture!

Loveya
The Mom