Recipe Directions

  1. Peel and half the onions. Slice in a food processor (with slicing disc).
  2. Place onions in large bowl and mix with 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°F for 24 hours. Flip and return to dehydrator for 12 hours.
  5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

Kandace's Thoughts

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 down for taste.

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Comments

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Amazing! Perfect with guacamole on top!

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Katie C.'s Review

Onion Bread
4
4 out of 5

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!

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ayisha333's Review

Onion Bread
5
5 out of 5

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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macadamia's Review

Onion Bread
5
5 out of 5

This is so yummu recipe! So good, delicious....
Thanks for sharing this!

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I'm on a low calorie diet, that's why onion bread seems to be very good for me . Btw, it looks so tasty on the picture!
Drew

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favorite dehydrated bread, yum
i made this recipe with regular onions, and instead of flax I put 1/4 cup of chia in water to make one cup. One of the onions I blended and the other I sliced. It turned out perfectly. I didn't add oil but I did add maple syrup because I'm a proud Canadian and the flavor combination of maple-brags is heavenly. I find every recipe I've ever made with flax tastes like flax so I substitute chia seeds whenever I can.

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Cool Banana!

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AH, I bet chia would work beautifully!!
Chia, with pinenuts and onion.. I wish I had some chia still.

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Ground almonds (almond flour) might work, I have added it to this recipe before, but didn't replace the flax totally.

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rubyspirit's Review

Onion Bread
5
5 out of 5

I love, love, love this recipe. I flip it after 12 hours to a screen sheet and it is done in 19 hours total.

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I think chia would work as well. I'm going to try it one way or another!

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i am dying to try these raw breads, but the problem is that i am allergic to flax.
is there anything i can use as a substitute?

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I bet chia would work, it makes gel when soaked, so it would hold it together. I would look for Zoe and Chris' onion bread with carrots and sub in the chia gel there since they use a "flax gel" I make crackers without flax and they stay together. I used pumpkin seeds, veg pulp, chia and sometimes buckwheaties and they aren't crumbly at all.

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i am dying to try these raw breads, but the problem is that i am allergic to flax.
is there anything i can use as a substitute?

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prettyhowtown_'s Review

Onion Bread
5
5 out of 5

i used pumpkin seeds instead of sunflower seeds (because it's what i had on hand), did not use any oil, and added a squirt of agave.
OMG YUM. i can't stop eating this!

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This bread is sooohoho good. I half the nama...and have also added zuke and carrot with success too. Really good. Too good in fact.

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I"m the last person to make this on the sight.
Awesome. Oh my gosh, it is soft and yummy. A little worried about the fat content, but I will not eat it everyday. I used sesame seeds. So good.
Are omega 3s in the Flax conserved after dehydrating?

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Pirawna's Review

Onion Bread
4
4 out of 5

One of the first breads I tried when starting raw. Mmmm, I was excited to bring my BLTs to work. Well...ELTs I guess using egpplant bacon.
I use less onion than the original recipe calls for also.

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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.

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I have never been able to perfect this. My bread always comes out really dry and brittle. I also found the three onions WAY to much. I cut it back to two and even felt that was a little much. It was mostly onion and little paste the first time. I'm going to have to give it another go here soon though. Your seeds looked A LOT less ground up than mine, but the "good" batch I have seen my friends make was very soft and the seeds ground really fine.

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I have made this bread several times with great results. Awesome taste. I especially like it with avocado and tomatoes....yum....yum...yum. Thanks for the receipe, I look forward to trying it with various ingredients.

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Just perfect! I did it twice, with the original recipe, just 1/4 cup shoyu and 1/4 cup water (instead of 1/2 cup shoyu). Thank you so much.

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This bread is truly amazing!! Here are the modifications I did: I used not even a whole small onion (and it was still very onion-y but not too onion-y), and i used 1/4 cup nama shoyu + 1/4 cup water... I think the way it came out is absolutely perfect!!! This is my third attempt at making this, I followed the recipe exactly the first two times and it never came out right... The last two times it also made my house smell insane! This time it didn't, but I'm guessing it's because the last times I pulsed the onions until they were more of a mush (releasing more of their juice and smell) whereas this time, I chopped them and there was no juice to expel their delicious aroma...

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New to raw ... can I put this recipe in the dehydrator along with a tray of grapes/raisins. I can't stop eating these things but I'm fearful the onion will overpower.

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IABSOLUTELY LOOOOVE THIS BREAD KANDACE!!! I am making a new batch today and the first time I made it, I couldn't stop eating it! Before I put it into the dehydrator, I tasted the batter, then tasted it again, and again, until I just lumped a big spoonful of it into a bowl! I use Braggs liquid aminos instead of Nama Shoyu and the flavor of the bread reminds me of Philly Cheese Steaks. Thank you for the recipe Kandace. I'm going to impress my friends with this one...it's definitely in my top ten recipes list!

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