Recipe: Raw vegan Onion Bread

This bread is sooooo good. It is excellent for sandwiches or as a pizza base.

If dehydrated long enough, it turns into roasted onion crackers – delish with guacamole or beetroot hummus dip!

RECIPE FOR RAW VEGAN ONION BREAD

Ingredients for 2 trays:

1 kg yellow or white onion

1 cup sunflower seeds

1 cup flax seeds or 1/2 cup psyllium husk

5 TBSP extra virgin olive oil

4 TBSP coconut aminos / nama shoyu / tamari / soy sauce (to taste)

optional: 2 TBSP sweetener, e.g. maple syrup, yacon syrup, agave syrup or a few drops of stevia

Preparation:

Peel onions, chop in half and slice with a knife or chop roughly and slice in a food processor with S-blade.
If using a food processor, do not over process – there should still be small slices and pieces of onion visible.

By the way, crying when cutting onions is actually good for you – it stimulates your immune system and is one of the strongest antihistamines.

Place sliced onions in a bowl, mix with olive oil and seasoning.

Grind sunflower seeds (and flax, if you are not using psyllium husk) in a blender or coffee grinder.

Stir into onions.

Spread mixture evenly onto dehydrator trays covered in non-stick sheets or baking paper.

Dehydrate at 42 degrees, cut into desired shapes and flip after 4 hours or once firm enough.

Peel off baking paper / sheets, and dehydrate for another 8 hours or until dry, yet still pliable.

The best way to find out whether the bread is ready, is to sample it 🙂 and decide whether it is dry enough or whether you would like it to be a bit crispier.

 

Tips:

Make the bread rather thick – if it is too thin, it will not hold together well.

If you use less olive oil, the bread will be less pliable unless you reduce the dehydrator time by approximately 1 hour.

Depending on your dehydrator, times may vary – trust your judgement and keep the bread in for as long as necessary.

Know it will not burn, but only become crispier 🙂
Variations:

Use less onion, add other vegetables instead, for example zucchini, pumpkin, fennel.

Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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