This ‘bread’ (Pansy once rightly pointed out that it’s really more like a cracker than a bread) is a major staple in our house and is legendary in the raw virtual community.
Try serving it as a base for a BLT sandwich… To LIVE for!
Posted by Pansy on Raw Freedom Community
- 2 1/2 lbs sweet onions, peeled
- 1 cup ground sunflower seeds
- 1 cup ground golden flax seeds
- 1/2 cup cold pressed olive oil
- 3 oz. Nama Shoyu (or tamari)
- Put onions in food processor with ‘s’ blade and process until small pieces (but not mush).
- Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid.
- Smooth onto Teflex sheets* about 1/4″ thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy.
- Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
– A few years ago, my husband and I started doing raw food with some other folks in Tennessee… A friend there found this recipe. Now mind you, this bread isn’t for the faint of heart. Nah, just kidding…lol This recipe is awesome and has so many uses: crackers, breads, crusts, croutons…to name a few!
– I tend to put a lot less Nama Shoyu/tamari – perhaps 2 tablespoons – as I don’t like it too salty.
– I like to mix 1/4 avocado, 1 or 2 tablespoons of cold pressed olive oil and the Nama Shoyu/tamari in the food processor, adding water to make up the amount of oil and Nama Shoyu called for in the recipe.
– I spread the batter as thin as I can with either my hands or an offset spatula. Then score it right away with a knife.
– I start dehydrating the bread at about 115 degrees for a couple of hours (this helps avoid fermentation). I then transfer it onto the mesh and turn the temp down to 110 and leave it overnight.
– I make Onion Bread all the time and it does actually come out pliable, here’s how: I add like 1-2 cups of sprouted buckwheat to my 2 cups ground flax, 1 cup ground sunflower seeds, 1/4 cup olive oil, 1/4 cup Nama Shoyu and 1/2 cup water. I process 1-2 sweet onions. It is yummy and soft-ish.
Tip: If you actually slice one onion and have slivers in the bread, it makes it chewy, don’t know why, but it does.