Thyme and Onion Crackers

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    Lord, how I missed snacky treats once the Canadia came along. These are delicious, nutritious and fibrous.


    1 cup coarsely chopped sweet onion (Vidalia)
    1 large clove garlic, minced
    1/4 cup grapeseed oil
    2 teaspoons fresh thyme leaves
    1/4 teaspoon Himalayan rock salt or sea salt
    Freshly ground pepper, to taste
    1 1/2 cups roughly ground flax seeds or milled flax seeds
    1/4 cup sunflower seeds, ground fine


    1) Preheat oven to 225F and take out two large baking sheets. Set aside.
    2) Place onion, garlic, oil, thyme, salt and pepper in the bowl of your food processor. Pulse until onion is completely pureed.
    3) Add flax seeds and ground sunflower seeds and pulse just until combined.
    4) Transfer to a large bowl.
    5) Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
    6) Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
    7) Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
    8) Remove from the oven and allow to cool on the baking sheet for 15 minutes.
    9) Makes 75 crackers, 5 crackers per serving.

    This recipe comes from

    I highly recommend this site for Candida recipes. You will have to modify some of the ingredients to suit your specific reactions.

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