In a food processor, whirl onions, sunflower seeds, nama shoyu
and olive oil until smooth. Add flax seeds and blend until
thoroughly combined. Spread on Teflex sheets, sprinkle with
poppy seeds, brown/golden/both flax seeds, light/black/both
raw sesame seeds, sunflower seeds, and minced parsley. With
wet hands press all the garnishing ingredients into the batter.
Dehydrate at 105F for 6 hours. Flip, carefully peel the sheet
away, and dehydrate for another couple of hours, until the batter
is no longer sticky. Cut into crackers of desired size. Return the
pieces onto trays and dehydrate for a total of 18-24 hours. Keep
refrigerated in air-tight glass containers.