Onion bread turned crackers

[juliew]

So I made onion bread and it came out super dry crunchy crackers. Does that mean to dehydrate it for like half the time? Thanks!

[spicyfull]

The Flax seeds are suppose to hold everything together. What was the setting on your Dehydrator?

[juliew]

115 for 24hrs then flip then 12hrs

[HolyGuacamole]

I do mine at 105 and it doesn't take that long... I think it takes about a day (24 hours), depending on the ambient temperature and humidity, and how wet of a mix I start with.
I always go back and check on things a couple times a day to see where there are, and just take them out when they're done. I don't really go by times.

[Bananna]

Ya, I dehydrate them less time than that as well, I like mine kinda soft, like bread though.

[juliew]

so are they ok to eat or should i toss them? next time ill do 24 on a lower setting for sure. i was just following the recipe. thank you!

[Veronica01]

LOl i just made my first batch too and this morning i checked and they're thick dry and crunchy. Last night they were still too soft and would fall apart so i left them on. 105 for 39 hours. not sure what im going to do with them now

[Bananna]

They should still be edible, no?

Maybe you could mist them with some water or something guys...?

[JEN]

Eat them as a cracker or crumble them on a salad or in soup or maybe even on top of a veggie casserole. How do they taste??? I always eat the onion bread soft but I might try making it crunchy next time.

[RawKnitster]

The onion bread recipe I use (RAWvolution) says to dehydrate at 100 degrees for 36 hours.

That is very interesting about starting dehydration at 145. I read those directions in "Raw Food Revolution" and it got me to wondering how some of the food I dehydrate can still be considered safe. Especially if the foods are very wet and would normally require refrigeration. :confused:

[juliew]

that is the recipe i used (except i accidentally did 115 degrees). does yours normally come out like bread or crackers?

[HolyGuacamole]

Yeah, I have read that many times about 145, but I ain't buyin' it.
It's 105 for me. Never had a problem with it.

I agree with Jen that onion bread would make lovely crumbles or crackers if dried to a crisp. Sounds yummy!

[RawKnitster]

that is the recipe i used (except i accidentally did 115 degrees). does yours normally come out like bread or crackers?

It comes out soft and pliable. Exactly like the raw onion bread I used to buy from a raw food restaurant.

[juliebove]

Maybe you spread it out too thin? Some people here do like it like crackers. I have seen them post about it. I do mine spread out in small pieces. Just the size for little finger sandwiches. Mine is moist and pliable, just like a whole grain baked bread.