Recipe Directions
1. Peel and halve the onions. Slice in a food processor (with slicing disc).
2. Place onions in large bowl and mix with the 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° Fahrenheit for 24 hours. Flip and return to dehydrator for 12 hours.
5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).
Kandace's Thoughts
By kandace 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 decreased for taste.
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Comments
Top voted
mewmewmint
Jan 03, 2011
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.
All
Carlottaricotta
Jul 07, 2014
Amazing! Perfect with guacamole on top!
Katie C.
Jun 27, 2013
Katie C.'s Review
Onion Bread
Easy bread/cracker!
I think I over processed the sunflower and flax - it was more pasty than crumbly. Oops! But I love all the onion! I will definitely make this again, and probably add garlic as well. Great with raw chili, great with some avocado spread on it, great cut smaller and dehydrated longer to make tasty little crackers!
ayisha333
Jun 04, 2013
ayisha333's Review
Onion Bread
very tasty, I tend to use half cup olive oil and quarter cup nama shoyu instead, I like it a little less salty
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