It has been forever. I haven’t been developing recipes. More just experimenting in the kitchen and enjoying the freedom of being in the moment with cooking. Not taking notes or writing anything down. But, it is back to recipe making for me.
Of late, I have been trying to eat more raw while at home. Out. It doesn’t matter. I feel like our bodies give us signs that we need to change our diet or our lifestyle. And for me it was my hair. It started to look dry and brittle. No longer any shine or luster. I wanted to make sure my diet had less of my favorites (bread, dairy, sugar, caffeine) and more whole foods. Thank goodness it is spring and I can barely keep up with the food that I am harvesting from the garden. Vegetables abound. Yet, this recipe does not happen to include any such vegetables. Instead, it is for onion crackers. Which are totally inspired by Matt Amsden’s Famous Onion Bread. They do happen to pair quite well as a side to a fresh garden salad though.
This makes a small batch. Just enough for snacking on over the week. However, it is easily doubled or even tripled for that matter.
I use my oven as it can be set at 100 degrees. However, you can also use a dehydrator tray lined with a Teflex sheet, but I don’t own one so I cannot verify the time and temperature.
- 1 red onion, thinly sliced
- 3 Tbs sesame seed
- 3 Tbs chia seed
- 1 Tbs Nama Shoyu
- 1Tbs olive oil, extra virgin cold-pressed
- 3 Tbs water
- kosher salt and freshly ground pepper to taste
Put all the ingredients in a food processor and mix until you get a smooth puree. It will still have bits and chunks so don’t stress. Just until it is mixed and the onions seem chopped.
Spread the mixture on a parchment paper lined cookie sheet. Spread it as thin as you can without being paper thin. Just think a cracker. Then sprinkle with kosher salt and freshly ground pepper. You can go ahead and lightly score them if you want perfectly square pieces. I never do. I just break them apart once they are done.
Dehydrate them on 100 for roughly 20 hours (depending on how thin you spread the mixture, it may take up to 24), flipping them halfway through. I usually put another piece of parchment paper on them and us it to easily flip the entire mass. If you are prescoring them, score the other side as well.