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

All

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 :)

36 votes
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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

38 votes
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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?

33 votes
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Wow, sounds complicated but a great alternative since your oven seems to do well at low temps. (most ovens do not really go below 100, in my experience).

Thank you for sharing your experiences Karen. They make this site a better resource for all.

Mayo recipe here: http://www.therawtarian.com/raw-mayonnaise-recipe

32 votes
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I'm curious why I can't use my BlendTec to make this...it works for everything else that calls for a food processor...

35 votes
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Because the onions would get liquified and you'd lose a lot of the texture that makes this recipe nice

34 votes
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Is there any way I can find out how many calories are in this?

31 votes
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You can combine the ingredients with a free online calorie counter like fitday

36 votes
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Hey Laura-Jane, I don't have a dehydrator as yet and have just started a raw foods diet. Are there any other alternatives - for example, could I just use my oven at a low temperature instead? Suggestions would be really good as I don't have £125 to spend on a dehydrator right now. Many thanks. :)

30 votes
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No, sorry. Won't work in an oven. Best to not try to make dehydrated recipes until you have a dehydrator.

29 votes
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If I dehydrate something with a strong smell like this onion bread with other things dehydrating in other trays, would my cookies taste like onion, for example?

38 votes
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Yes, they would. It's best to dehydrate savory in one batch and sweet in a separate batch to avoid flavors combining in your D

30 votes
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I can't wait to try this! I wonder if a bowl of white vinegar next to the dehydrator would help with the smell. If it works, I'll let you know. Love all the great ideas!

31 votes
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If you try it let me know how it turns out!

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Sorry for blowing up your wall with my comments but, the onion bread came out super tasty! (despite the mushyness of the onion), I am trying to think of what yummy filling I can create to make a sandwitch, any suggestions? Thanks!!! :)

32 votes
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Don't worry, it's the internet. There's PLENTY of room :)

So glad that they turned out well for you despite the mushyness.

Filling: sliced avocado, tomato, sprouts MMMMMMMMMMM

32 votes
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haha - funny thing is that, I had made that EXACT filling (along with some garlic yummy spread, and threw in some fresh basil too) so funny, great minds think alike!!! So, I used your garlic dressing recipe and grounded up some brazil nuts with it, it came out like a thick spread... super yummy!!!

29 votes
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Great minds think alike indeed :)

I like your garlic spread idea with the brazil nuts. Genius!

36 votes
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ooops, i did it mushy .... did i ruin it.... SHOOT.

32 votes
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Explain! Lol

28 votes
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Oh no wait, now I get it!! No, not ruined, lol. Just keep going... :)

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