Onion Bread
This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.
Based on a recipe by Matt Amsden in RAWVolution.
This recipe is really easy to adjust, so please feel free to play around with it, but this makes the most delicious hummus and sliced tomato sandwich you have ever had. I’m sure it could be used for a zillion other sandwiches also.
Ingredients
* 2 yellow onions, medium
* 1 cup flax seeds (golden, brown or a combo), ground
* 1 cup raw sunflower seeds, ground in a food processor
* ½ cup Braggs Liquid Aminos or Nama Shoyu (I cut this down to about 1 1/2 ounces
* ¼ cup cold pressed olive oil (I only used 1 Tablespoon)
I had to add water to adjust the consistency so it would spread out on teflex sheet. Since I wasn’t using all the aminos or shoyu and olive oil, I added some garlic granules to the mix, about 1 tablespoon.
Preparation
1. Peel and half the onions. Slice in a food processor (with slicing disc).
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (I dehydrated at 105 degrees first for about 8 hours removed the mixture from the teflex sheet and dehydrated for another 4 hours and it was done.)
5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces
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