Today I put together some "Fried Onions" to pop into the dehydrator and found that I had both a lot of onion bits and buckwheat crispies flour left over from dredging the onions. I am not one to "waste" (Food Safe's "when in doubt, throw it out" rule really doesn't work for me). So, using a couple of recipes for raw onion breads that I found on the internet, I put together this one (and it was delicious baby!):
- 4 C. Sweet Onions, peeled, quartered
- 1 can sliced Black Olives (pitted)
- 1 C. Buckwheat Crispies Flour
- 1 C. Flax seeds
- 1 T. organic Oregano flakes
- Celtic Sea Salt to taste
- 1/4 cup Extra Virgin Olive Oil
- Put onions and Olives in food processor with 'S' blade and process until well processed, but not mushy.
- Grind up 1 C. of Buckwheat Crispies, either in the blender or in a coffee bean grinder and put into a large mixing bowl
- Grind of the Flax seeds next into meal and put into the bowl
- Shake on the Oregano and add the Celtic Sea Salt (be light-handed)
- Add in the Olive Oil and the Onions and Olives. Mix well. The Flaxseed will absorb any of the liquids from the onions and olives.
- Smooth with a spatula, about 1/4 inch thick, onto a teflex sheet, and place in your dehydrator for 5 hours at 105 degrees.
- Flip and dehydrate without the teflex sheet for another 3-5 hours, or until you are satisfied with the state of "done-ness".
- When dried, cut with a good pizza cutter into bread or cracker-size pieces.
- Store in the fridge in bags or other airtight containers.
- Try not to eat it all in one sitting.
- Try not to make it more than three times a week. (just kidding)
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