Onion Bread

Onion Bread
4.635515
Average: 4.6 (107 votes)
Servings: 
9 (2 pieces each serving)

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. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.

Ingredients: 

3 yellow onions, large
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
¼ cup cold pressed olive oil

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.
  5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

134 comments

flora's picture
flora wrote 4 weeks 6 days ago

favorite dehydrated bread, yum
i made this recipe with regular onions, and instead of flax I put 1/4 cup of chia in water to make one cup. One of the onions I blended and the other I sliced. It turned out perfectly. I didn't add oil but I did add maple syrup because I'm a proud Canadian and the flavor combination of maple-brags is heavenly. I find every recipe I've ever made with flax tastes like flax so I substitute chia seeds whenever I can.

Jasminerawkitten's picture
Jasminerawkitten wrote 12 weeks 5 days ago

Cool Banana!

saraw's picture
saraw wrote 17 weeks 2 days ago

AH, I bet chia would work beautifully!!
Chia, with pinenuts and onion.. I wish I had some chia still.

Caleb's picture
Caleb wrote 17 weeks 6 days ago

Ground almonds (almond flour) might work, I have added it to this recipe before, but didn't replace the flax totally.

rubyspirit's picture
rubyspirit wrote 18 weeks 7 hours ago
5

I love, love, love this recipe. I flip it after 12 hours to a screen sheet and it is done in 19 hours total.

 
Fortune wrote 20 weeks 5 days ago

I think chia would work as well. I'm going to try it one way or another!

noelleloveshoney's picture
noelleloveshoney wrote 34 weeks 5 days ago

i am dying to try these raw breads, but the problem is that i am allergic to flax.
is there anything i can use as a substitute?

daniefon's picture
daniefon wrote 34 weeks 6 days ago

I bet chia would work, it makes gel when soaked, so it would hold it together. I would look for Zoe and Chris' onion bread with carrots and sub in the chia gel there since they use a "flax gel" I make crackers without flax and they stay together. I used pumpkin seeds, veg pulp, chia and sometimes buckwheaties and they aren't crumbly at all.

noelleloveshoney's picture
noelleloveshoney wrote 34 weeks 6 days ago

i am dying to try these raw breads, but the problem is that i am allergic to flax.
is there anything i can use as a substitute?

prettyhowtown_'s picture
prettyhowtown_ wrote 40 weeks 1 day ago
5

i used pumpkin seeds instead of sunflower seeds (because it's what i had on hand), did not use any oil, and added a squirt of agave.

OMG YUM. i can't stop eating this!

Bananna's picture
Bananna wrote 47 weeks 2 days ago
5

This bread is sooohoho good. I half the nama...and have also added zuke and carrot with success too. Really good. Too good in fact.

 
Carnap wrote 48 weeks 1 day ago

I"m the last person to make this on the sight.

Awesome. Oh my gosh, it is soft and yummy. A little worried about the fat content, but I will not eat it everyday. I used sesame seeds. So good.

Are omega 3s in the Flax conserved after dehydrating?

Pirawna's picture
Pirawna wrote 1 year 11 weeks ago
4

One of the first breads I tried when starting raw. Mmmm, I was excited to bring my BLTs to work. Well...ELTs I guess using egpplant bacon.

I use less onion than the original recipe calls for also.

 
mewmewmint wrote 1 year 16 weeks ago

I make it without the oil and dehydrate till crisp. And also I puree the whole thing to make like an onion cracker. I think it tastes much better when it's fully dry. I'll be making these a lot.

Caleb's picture
Caleb wrote 1 year 17 weeks ago

I have never been able to perfect this. My bread always comes out really dry and brittle. I also found the three onions WAY to much. I cut it back to two and even felt that was a little much. It was mostly onion and little paste the first time. I'm going to have to give it another go here soon though. Your seeds looked A LOT less ground up than mine, but the "good" batch I have seen my friends make was very soft and the seeds ground really fine.

3relefords's picture
3relefords wrote 1 year 17 weeks ago

I have made this bread several times with great results. Awesome taste. I especially like it with avocado and tomatoes....yum....yum...yum. Thanks for the receipe, I look forward to trying it with various ingredients.

 
superpapaya wrote 1 year 17 weeks ago

Just perfect! I did it twice, with the original recipe, just 1/4 cup shoyu and 1/4 cup water (instead of 1/2 cup shoyu). Thank you so much.

TropicalRawElla's picture
TropicalRawElla wrote 1 year 20 weeks ago

This bread is truly amazing!! Here are the modifications I did: I used not even a whole small onion (and it was still very onion-y but not too onion-y), and i used 1/4 cup nama shoyu + 1/4 cup water... I think the way it came out is absolutely perfect!!! This is my third attempt at making this, I followed the recipe exactly the first two times and it never came out right... The last two times it also made my house smell insane! This time it didn't, but I'm guessing it's because the last times I pulsed the onions until they were more of a mush (releasing more of their juice and smell) whereas this time, I chopped them and there was no juice to expel their delicious aroma...

ananya's picture
ananya wrote 1 year 20 weeks ago

New to raw ... can I put this recipe in the dehydrator along with a tray of grapes/raisins. I can't stop eating these things but I'm fearful the onion will overpower.

Kendra Far Above Rubies's picture
Kendra Far Abov... wrote 1 year 21 weeks ago

IABSOLUTELY LOOOOVE THIS BREAD KANDACE!!! I am making a new batch today and the first time I made it, I couldn't stop eating it! Before I put it into the dehydrator, I tasted the batter, then tasted it again, and again, until I just lumped a big spoonful of it into a bowl! I use Braggs liquid aminos instead of Nama Shoyu and the flavor of the bread reminds me of Philly Cheese Steaks. Thank you for the recipe Kandace. I'm going to impress my friends with this one...it's definitely in my top ten recipes list!

avocado_love's picture
avocado_love wrote 1 year 25 weeks ago

Oh and I didn't add the oil so I think that with the ground flax activated it's not necessary and it makes it lighter

avocado_love's picture
avocado_love wrote 1 year 25 weeks ago

I think the trick to this is too process the sunflower seeds so they get creamy but still have pieces and to add water to the whole mixture so that the ground flax get 'activated' into their goopy state. the water gets removed in the end so it's only to get it to not fall apart. this is too oniony for me. I have lost my taste for onions now that I am raw for a year.

But I did make a variation using one cup each of onion, celery, carrot... and liked it much better. I love the onion at first then it's just to much by the end of the meal. But this is a great thing to try very fun.

loveorganics's picture
loveorganics wrote 1 year 27 weeks ago

I followed the recipe, but added 2 tomatoes,2 cloves of garlic and 1 small shredded zucchini. The consistency seems right. I just put it in the dehydrator, will post with the results.

daniefon's picture
daniefon wrote 1 year 27 weeks ago

I've made several batches of this bread, using Matt's recipe. Every once in a while it will be crumbly. I think it has to do with how fine the seeds are ground. Finer seeds seem to stay together better.

justagirl's picture
justagirl wrote 1 year 32 weeks ago

I made this and it had a great flavour, but the pieces fell apart. No matter if I dehydrate them for a short while or longer. Still falling into pieces. Can anyone help on this?

RawVoice's picture
RawVoice wrote 1 year 33 weeks ago

Just curious, why'd you add the oil?

humboldthoney's picture
humboldthoney wrote 1 year 36 weeks ago

YUMMY! This bread is too good to be true!

Pinner's picture
Pinner wrote 1 year 37 weeks ago

This is the first recipe I have tried from this site and I only used one onion and 1/2 teas sea salt nstead of braggs along with the other ingerients. They made the house smell so good (if you like onions). They came out great. I can not eat to much of them my stomach has a problem with raw onions so I kinda have a tummy ache but they are really great if you have no problems with onions. Garlic is my next choice for my next batch sine I am drying some garlic now.

hemp33's picture
hemp33 wrote 1 year 37 weeks ago

kandace, this looks out of this world! i'm going out after i leave you this note to buy some onions! i love anything with onions, i'm going to serve this with sliced tom,red onion & avocado. Thanks!!

feebee45's picture
feebee45 wrote 1 year 38 weeks ago

This was my first attempt at dehydrating anything. it tastes really great!!!! It took 12 hours only. I have a question though - there is no way i got 19 servings out of this. I made them round shaped like size of hamburger buns. i got about 6 of them. am i eating way too much if i eat one of these, or 2?

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