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 Tbl 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, or 18 “slices.”
- 2 lbs onions (I use red onions, but use your favorite variety), peeled and quartered.
- 1/2 cup flax seed
- 1/2 cup chia seed
- 2 cups sunflower seeds (or use 1 cup sunflower and 1 cup pumpkin seeds)
- 2 Tbl coconut oil, melted
- 2 Tbl soy sauce
- 1 Tbl nutritional yeast (optional)
- Pulse the onions in food processor until they are finely minced, but not mushy. Place in a large bowl.
- Grind the flax seed, chia seed, and sunflower seeds separately, then place in the bowl with the onions. Stir to mix well.
- Pour the coconut oil over the onion and seed mixture, and stir to combine.
- Add the soy sauce and nutritional yeast to the bowl and mix well. The mixture should come together and be firm but wet enough to spread.
- On a dehydrator tray with a teflex sheet, spread 1/2 the mixture as evenly as possible. Wet hands will make it easier.
- Repeat the process with the second half of the mixture on another teflex-lined tray.
- Turn the dehydrator to 140 degrees (F) and allow the bread to dehydrate for an hour. Remove the trays and gently score the bread with a knife (not a sharp knife!) to make nine pieces on each tray.
- Reduce the dehydrator temperature to 118 degrees (F) and dehydrate three more hours.
- Flip the bread over and continue to dehydrate about 6-10 hours, or until the bread is firm and no longer sticky, but still pliable.
Store in an airtight container. I prefer to store mine in the fridge because it stays crisper.