According to the Mayo Clinic website, wheat allergy is one of the most common allergies in children. There goes the old peanut butter and jelly sandwich! But fear not. All is not lost. There are some pretty darn good options out there that don't take a lot of work. This is a recipe I got from my daughter-in-law that requires just a few ingredients and a dehydrator. She said that the grand kids love these and there's a wonderful aroma that fills the house whenever she makes these. Better yet, there are as many variations out there as there are imaginations.
Ingredients:
1 large sweet onion - Vidalia onion is great
1 cup ground raw sunflower seeds
1 cup ground golden flax seeds
1/4 cup olive oil
1/4 cup Bragg liquid amino
Optional - Splash of Agave nectar - I don't do this option
Process the onion in a food processor with the S blade until very fine. Most recipes warn about doing the onion in small batches and not letting the mixture get mushy. I do mine in my Vita Mix and get it mushy.
Pour this into a bowl with the other ingredients and mix to blend well. Spread about 1/4 inch thick onto teflex sheets for a bread-like product and thinner for crackers. If you don't have extra teflex sheets then parchment paper does just fine. After about five hours or when the top is dry flip it over onto the mesh tray and carefully peel the teflex or parchment paper off. Continue dehydration until desired dryness or crispness is reached. Round dehydrators tend to keep the center moist even with a longer drying time. I have the Excalibur, which dries bread and crackers evenly.
Variations I have known and loved include adding a can of drained, dices tomatoes along with some of my homemade pesto. I've also added salsa and a dash of cayenne pepper for a Southwestern flavor.
Although I prefer the crackers, I sometimes make a large bread-like square. It's flexible enough to use as a delicious sandwich roll up.
Enjoy!
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