Raw Onion Bread (vegan and gluten-free)
For years I made a raw onion bread with flax seeds and sunflower seeds. There have been times when a batch was in the dehydrator every week! The recipe I used called for 1/2 cup of olive oil, and since cutting most refined oils out of my diet, I needed to change the recipe. Add to that that I was low on flax seed and wanted to incorporate chia. I found this recipe that uses just 2 tablespoon of coconut oil, and I adapted it to the other ingredients I had available.
This recipe doesn’t give as crisp a bread as the recipes I’ve used in the past: it’s more bread-like and less cracker-like. It’s perfect for sandwiches or avocado toast! Of course, it’s naturally gluten-free.
You really need a food processor for this recipe to get the onions the right consistency. Or, if you have a lot of time on your hands, you can grate the onion.
This recipe makes two dehydrator trays full (in my Excalibur dehydrator), or 18 “slices.”
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I’m excited to try this recipe…however, soy sauce is not gluten free…having celiac, I need to use tamari or coconut aminos…will this change texture?
Either tamari or coconut aminos will work just fine. Please let me know how you like it!
Wow! A recipe site without the life story of the poster? Thank you so much! I will bookmark your site and check it next time I need some recipes.
Haha. Thanks! I do have a short bio page, but I prefer to let the recipes and other articles speak for themselves.
I have a round dehydrator so my trays are not the same size as yours. How THICK should the layers be on the sheets?
Hi Rita, I spread mine pretty thin–about 1/4 inch or 1/2 cm. You can make it thicker, but it will take longer to dehydrate.
Thanks! I spread mine about that thin too and it turns out my trays are close to your size. I have a 15″ round dehydrator and am planning to cut them in cracker size squares with some round edges! Thanks so much for your reply.
My pleasure!