This recipe comes from Matt Amsden’s book, RAWvolution: Gourmet Living Cuisine and it’s one of our favorites here at The Path. It’s a great replacement for crackers and can even be used as bread for sandwiches or as a pizza crust.
With wholesome, raw ingredients and none of the junk, they will fit right into your healthy lifestyle. Plus, it is outrageously delicious.
RAWvolution’s Famous Onion Bread
Ingredients
- 3 large onions yellow
- ¾ cup flax seeds powdered using a spice grinder or food processor
- ¾ cup sunflower seeds raw, powdered using a spice grinder or food processor
- ½ cup nama shoyu
- ½ cup olive oil extra virgin
Instructions
- Peel and cut the onions in half.
- Process the onions using the grating disc in a food processor or a box grater.
- Toss into a colander and press out the excess liquid.
- Transfer to a large bowl, add the remaining ingredients and mix until well combined.
- Spread about 2 cups of the mix onto a teflex sheet placed on a dehydrator tray.
- Repeat with the remainder of the mixture.
- Dehydrate at 100 degrees for 24 hours or until it is the texture you prefer.
- About 8 hours into the process, once they are dry enough to handle, flip the bread and remove the texflx sheet. Then continue dehydrating.
- Once dry, remove, cut up into pieces and store in an air-tight container.
- Serve with soup, salad or even make a little thicker and use as a pizza crust or for sandwiches.
Notes
Reference:
Amsden, M. (2006). RAWvolution: gourmet living cuisine. William Morrow.
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