ONION BREAD
(raw)

3 large yellow onions

3/4 cup flax seed, ground in a high speed blender

3/4 cup raw sunflower seeds, ground in a food processor

1/2 cup Nama Shoyu

1/2 cup olive oil

Peel and halve the onions. In a food processor, cut the onions with the slicing disc. Transfer the cut onions to a large mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.

Spread 2 cups of the mixture evenly on a dehydrator tray pined with a Teflex sheet. Repeat until all of the mixture is used. Dehydrate at 100 degrees for 24 hours. Flip the tray over onto a work surface, and gently peel the Teflex sheet off the bread. Return to the dehydrator for another 12 hours. Once dehydrated, cut into 9 equal pieces (make 2 cuts horizontally and 2 cuts vertically).

Beth¹s notes:

Make sure that you grind the sunflower seeds first in the processor when it is still clean and dry, THEN do the onions.

I prefer to use regular ŒS¹ blade in food processor and chop up the onions.

I have a coffee grinder designated as a flax seed grinder.

No need to dehydrate as long as this. I make the onion bread at about 4:00 p.m. I will remove Teflex sheets before going to bed, and the bread will be ready in the morning .

Recipe from Raw Revolution by Matt Amsden

(Demonstrated by Beth Smith)