Raw Onion Bread

There are many advantages to eating raw food (food that hasn't been heated above approx. 105 degrees F). It is thought that cooking food at high temperatures depletes that food of many of its nutrients therefore making raw food the epitome of healthy eating. While Thomas and I don't follow a strictly raw diet, we do like to incorporate some raw food into our diet for its nutritional benefits and because it simply tastes good :) This raw onion bread is made in a dehydrator--an essential tool in raw foodism. We tried to make it in the oven once and while it still tasted good, the texture just wasn't right. We would place this onion "bread" in more of a cracker category and it works great as a crust for mini pizzas, buns for a burger, bread for a sandwich or just eaten by itself! We got this recipe from one of our local raw restaurants, Euphoria. Be prepared, this onion bread takes 36 HOURS to dehydrate. Plan accordingly!


Onion bread batter ready to start being dehydrated

Raw Onion Bread
3 large yellow onions
3/4 cup ground flaxseed
3/4 cup ground sunflower seeds, raw, shelled and unsalted
1/3 cup extra-virgin olive oil
1/2 cup nama shoyu (or tamari if you don't care about being strictly raw)

Peel and halve the onions and coarsely chop them in a food processor or by hand. Place the onions in a large bowl and add the rest of the ingredients. Mix well. Spread a thin layer of the batter on several teflex or "fruit roll" sheets of the dehydrator.

Dehydrate at 100 degrees for 24 hours. After the 24 hours have gone, flip the onion bread off the fruit roll sheet and directly onto the trays of the dehydrator. Dehydrate for 12 more hours. Cut into large squares or triangles when done and store in the fridge!


Completed onion bread :)


Use onion bread as a yummy replacement for the buns when you have burgers! (We'll post our grain burger recipe soon!)