Recipe Directions

  • 1. Place the sunflower seeds in your food processor and process into a fine meal. Take out of food processor and set aside. (You do not need to wash your food processor yet.)
  • 2. Peel onions, place in empty food processor and process in your food processor until small but not mushy. (Do not use a high-speed blender.)
  • 3. Place onions in a large mixing bowl. Add everything else, including the ground sunflower seeds. Mix with a spoon. If it's dry and won't mix, you can add a small splash of water (ex. 1 tbsp), but I doubt you'll need to add any water at all.
  • 4. Spread onto dehydrator trays. Use parchment paper (not wax paper because it'll melt and stick!!!) or teflex sheets as a base. This raw onion bread recipe makes three Excalibur trays.
  • 5. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the bread starts drying out and holding together, score them with a knife into the size that you'd like.
  • 6. At some point you'll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so. I like them to be a bit chewy. Just try nibbling on this raw onion bread recipe and see whether you want it crispier. Dehydrating times can vary greatly, so trust YOUR judgment.
  • 7. Enjoy this raw onion bread recipe!

The Rawtarian's Thoughts

By The Rawtarian

I first tasted raw onion bread at a tiny raw food restaurant. I immediately went home and started searching online for a raw onion bread recipe that tasted just as good!

Well, nothing compares with having raw onion bread made by someone else and served to you with a smile, but...second best is making this raw onion bread recipe for yourself at home!

I had never made raw crackers or raw bread that included olive oil, but the addition of olive oil makes this raw onion bread recipe so easy to spread! This recipe makes enough for three sheets of onion bread.

In terms of onion measurements, here I call for 3 massive sweet white onions. This is about 2.5 pounds or about 5 cups chopped.

I like to dehydrate this raw onion bread recipe until it's basically dry but still pliable/bendable.

Recipe Photos

Nutrition Facts

Nutritional score: 76 out of 100
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is an excellent source of Vitamin E.
  • This recipe is a good source of Protein, Dietary Fiber, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Calcium, Vitamin C, and Riboflavin.

Amounts per 197 g (7 oz) suggested serving

NameAmount% Daily
Calories 408 17 %
Protein 11 g 19 %
Fat 33 g 41 %
Carbohydrates 23 g 7 %
Dietary Fiber 10 g 31 %
Sugars 7 g
Calcium 103 mg 10 %
Iron 2.8 mg 22 %
Sodium 312 mg 14 %
Source: USDA, The Rawtarian

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Comments and Reviews

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56 votes
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Hi Kimmy - that is a tough one. To be honest, I would worry about it going bad because there will still be moisture in there.  You might have more like taking crackers with you instead of breads.

Traveling while raw is not fun. I mean, it is fun, but it is not as fun as eating raw at home! You've got to get pretty simple when traveling raw

118 votes
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This bread blew my mind. You are a genius.

Posted from The Rawtarian's Raw Recipes App

99 votes
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Jessica :)

106 votes
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I'm making this bread right now. I'm not sure if the onions I have are sweet or not but they are yellow. Just flipped it. Had to respread but tasted it while I respread it. It kind tastes like mackaral and onions (i eat used to eat that with rice all the time). I wonder if there is a way I can use this onion bread to duplicate that taste... hmm. Delicious.

120 votes
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Raw Coconut Aminos are a great substitute for soy. I've picked them up at Whole Foods, Trader Joe's, Sprouts/Sunflower Markets, or you can get them online. Bragg's Liquid Aminos is an unheated non-GMO soy product.

Posted from The Rawtarian's Raw Recipes App

119 votes
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I'm allergic to soy, are they any other substitutions?

118 votes
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Hi McCoggle, you could try bragg's liquid aminos (not sure if that has soy though). You could also omit and add 1/2 teaspoon of sea salt instead plus 2 tablespoons water instead.

121 votes
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How long can you store these for? I have a large dehydrator and a large family, so I would love to double this and store it. Thoughts?

130 votes
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Hi Lisa, I've never stored these myself but you could try freezing. Before using again, try dehydrating for an hour or two agai

158 votes
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Thanks for this basic onion bread recipe. I love onion bread. I did make a few changes as I like mine sweet and spicey. I added raisins, half apple and garlic. My friends and I loved it. Yum, yum.

164 votes
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Sounds delicious, Kate! I am so glad your friends enjoyed too :)

260 votes
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Any suggestions for a substitute for the ground flax seeds?
I am in menopause and stay away from flax!

Would love to try this recipe! What do you think about using chia seeds instead?

Thanks!

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Chia seeds. They actually glue everything together better than flax, as they become jelly with liquids ;-)

17 votes
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I use chia and nutritional yeast and some times sprouted wild rice and they usually turn out fab! I avoid flax, too, but why do you during menopause?

15 votes
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Sprouted brown rice sounds like it would add great texture to this bread.

158 votes
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Hi Angel, yes, try ground chia seeds instead of the flax :)

271 votes
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Man, don't know if any onion bread will be left before its finished in the dehydrator!!! I had a taste test and keep going back every now and then to steal more ! When warm it tastes like crumbed onion rings, mmmmmm
Stinking awesome!
Thank you

Posted from The Rawtarian App

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253 votes
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Shan, that sounds like success!!! :) xox

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35 votes
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First try w/raw foods & new dehydrator. But my onion bread is a lighter color. Too much onion? I think it's a bit too thick too. Haven't tasted it yet. How should I store it? Can I or must it be eaten right away?

Posted from The Rawtarian App

36 votes
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Thank you for sharing this low calorie version of raw onion bread. I've made a recipe similar to this and I think that the smell of onions is more like the smell of onions cooking (even though my dehydrator is set to 115 degrees) rather than raw onions. The one difference in my recipe is that I thinly slice the onions rather than processing them. I find that my bread has a bitter taste when I process or shred the onions.

If you're looking for some variations you can add up to one tablespoon herbs such as basil, Italian seasoning, Herbs de Provence, rosemary and garlic ... This also helps if you or someone in your family doesn't like the smell of onion bread in the dehydrator.

One last tip - I place my dehydrator in the garage. That does help with any unwanted odor and yet it's in a protected place.

36 votes
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These are great tips!

35 votes
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Aah, just found your Raw Mayo receipe. Can't wait to try it. This is the first time I am looking at your site and you get such passionate responses to your receipes I will be back to try some of them for myself. Thank you...

33 votes
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Oops! I am so answering these comments out of order. Sorry!! Haha :) Glad you found it though :)

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So glad to have you here Karen! My commenters are the BEST! But they are not afraid to let me know if one of my recipe bombs lol

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Hi there, just made this onion bread receipe too. And it is totally deliscious and I made it in a NORMAL OVEN on the hot air setting. The lowest setting on my oven is 50 degrees, but it is possible to turn on the oven and stop turning the nob to a point before the 50 degree mark. And then I used an oven temperature thermometer to check the heat never got over 42 degrees. Worked totally fine. Spread the onion 'dough' onto normal baking paper on top of a normal baking tray, possible a bit thinner than the bread in your photo, but then transferred the baking paper onto a baking rack to let air get closer to the 'dough'. With this same idea in mind, I also punched a few small holes in through the dough and baking paper. Not sure it made a difference. But the bread turned out deliscious. Had mine rolled up with spinach, avocado, tomatoslices and a couple of twists of a pepper-chili mix I have in my peper grinder. And then I circummed to a tiny bit of mayo too. It was deliscious. The receipe I used had similar ingredients and ratios but called for longer in the oven. So my bread were ready after about 18 hours at 42 degrees, turned my oven off at night time. Maybe I can make them quicker next time by following the dehydration process you suggest here. Do you have a raw food alternative to the mayo component?

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