Onion Flat Bread pt 2 (Alkaline, GF, Raw, Vegan)

What can I say, I like onion bread, it goes so well with so many dips and spreads. So I make different versions of it.

a pestocado sandwich using Onion Flat bread pt 2

Makes about 5 cups of batter

2 (large) sweet onions, peeled
1 1/2 C pumpkin seeds, soaked
1/2 C raw sunflower seeds, soaked
1 1/2 tsp Real salt
1-2 cloves garlic
2/3 C flax seed, ground (I use a coffee grinder)
1/4 C chia seed, ground (if you don't have chia, you can use all flax)
2 TBS Bragg Liquid Aminos (optional)
1/4 C extra virgin olive oil


Put onions in a food processor and pulse chop, so there are still small(ish) chunks of onion. Separate from onions, mix pumpkin & sunflower seeds, garlic, salt, oil and Bragg/soy sauce and process until well ground. Now add in the ground flax and chia seeds, blend until smooth. In a large mixing bowl, mix onions with the seed mixture
In a large bowl mix, by hand, onions and the pumpkin flour/chia until well blended.
Spread onto dehydrator trays (make sure to have parchment paper down or use teflex so it doesn't fall through the cracks) and score into whatever size bread you would like. You can spread the batter as thin as you like, knowing that a thinner bread will be more like a cracker and take less time to finish.
Dehydrate for about 5 hours then turn the sheets over and dehydrate for another 12 hours or until dry and somewhat crispy.