One key to eating healthy whether raw or just whole food goodness is to have the goodies…the bulky – filler foods, and snacky foods on hand………I don’t know about you, but if it’s not on hand and I’m hungry I will tend to grab whatever is easy and around! One pathway to success is to stock up on the healthy version of your trigger foods.Especially if you have a family who tends to eat quite differently than you, having those satisfying foods around will put the breaks on going for whatever everyone else is indulging in.
Today’s recipe was inspired by an email I received from and inquiring mind. She wanted to know what the bread was for my raw veggie burger recipe (picture above). Bread seems to be a trigger for many of us. It’s filling, it’s chewy, it’s just plain old good and hey, you can slather some yummy spread, fill it with your favorite veggies and voila you have a satisfying and compact meal. So Bread – Yes – an essential item for your raw food pantry, especially if you are just starting out. This recipe is very easy and extremely satisfying. It is inspired a bread recipe from Cafe Gratitude that was an adaptation of a recipe by Matt Amsden from his book RAWvolution (a really good raw food recipe book if you happen to be searching for one). It tastes quite a bit like caramelized onions which brings a beautiful savory flavor to whatever you are using it for.
I hope you choose to try this out, it will definitely become a family favorite – it IS that GOOD!!!
RAW ONION BREAD
- 2.5 medium sized yellow onions, chopped
- ½ Cup Sunflower Seeds, soaked overnight and thoroughly washed/de-hulled
- ¼ Cup Olive Oil
- 1.5 oz. Nama Shoyu
- 3 Tb. Yacon, Coconut Nectar, Honey or other liquid sweetener
Process all ingredients until well ground.
- ½ Cup Ground Flax
Pulse to incorporate.
Spread over one dehydrator tray fitted with a teflex sheet.
Score into 3×3 squares and then each square diagonally to create 18 triangle pieces of bread.
Dehydrate at 110 for 6 hours or until dry enough to flip off the teflex sheet.
When they are ready to flip, place a dehydrator tray WITHOUT a teflex sheet, directly on top of the dry side of the bread.
Carefully flip the two trays with the bread sandwiched in between.
This will transfer the bread to the new tray. Now remove the tray on top and carefully peel off the teflex sheet.
Dehydrate for another 6-8 hours or until dry. The finished bread should still be soft and pliable, but not gooey.
Enjoy with your favorite sandwich filling. Store remaining bread in the fridge for up to a month or freeze for longer storage.