Even Better Onion Bread

I have to say AGAIN how much I love this bread! I made it with apple instead of zucchini and replaced the Braggs with a scant 1/2 t salt. Dehydrate on two trays for about 18 hours for a nice, soft bread that works beautifully for sandwiches. Oh yeah, I also do my sweet onions in the food processor almost to a pulp. Than I do the carrot followed by the apple. Doing them separately helps me get them all finely grated. I put the nuts and sunflower/pumpkin seed combo together in my K-Tec to grind, so making this bread is a snap. Spreading it on the dehydrator trays takes the most time. I peel off the Teflex sheet after about 12 hours. This is the best bread ever... flavorful, chewy and soft!! It has taken me 2 years (non-continuous) of raw to find a bread I love. Thanks, adamaz!

Bubbles, sweet onions are a variety of onion, which include Vidalias and some other types. Nothing to make! :)

Yay! we've been making it with just onion, carrott and flaxseed and it is sooo good. I'll add zuchini, pumpkin seeds after reading this!

This is excellent!!! I haven't even finished dehydrating it, and I keep picking at it. This recipe is a keeper!

Hi RCBalive, I made this bread and it turned out fine with just two tablespoons of olive oil. Tastes fabulous with salad and on its own. I was enjoying it raw before dehydrating. I used purple spanish onions - they are less intense in flavour.

regards

frangipanni

Bubbles, sweet onions are a variety of onion, which include Vidalias and some other types. Nothing to make! :)

Hi Pam... how do you make sweet onions?????

Hi Pam... how do you make sweet onions?????

ShutterNuuter, I'm not sure what adamaz had in mind with the 6 slices. Sounds like 1 tray, about 1/3 to 1/2 inch thick. I spread it about 1/8 inch. It works out well if you go thicker, too, like 1/4 inch. It's just "breadier" when made thick. For me, the recipe makes two full dehydrator trays that I cut into 18 slices. I dehydrate for about 24 hours even though thin but that's just so it's dry enough to keep well. I let my sandwiches sit for a little while to soften the bread. I have also found that the bread spreads easier if you use about 3/4 to 7/8 c. of water. The extra water does not affect the final product... just takes a little longer to dehydrate.

I have the same question as MontRAWai. How thick do we spread it?

Thanks!

Wow just got my Excalibur today! making sweet patatp chips right now and would like to try this bread next! How thin should I spread the mixture on the teflex?

Thanx!

Can anyone think of a way to decrease the fat content and still have a great tasting bread? What impact would not using the olive oil have on the recipe? Can I increase veggies and decrease some of the seeds? Any ideas?

I have to say AGAIN how much I love this bread! I made it with apple instead of zucchini and replaced the Braggs with a scant 1/2 t salt. Dehydrate on two trays for about 18 hours for a nice, soft bread that works beautifully for sandwiches. Oh yeah, I also do my sweet onions in the food processor almost to a pulp. Than I do the carrot followed by the apple. Doing them separately helps me get them all finely grated. I put the nuts and sunflower/pumpkin seed combo together in my K-Tec to grind, so making this bread is a snap. Spreading it on the dehydrator trays takes the most time. I peel off the Teflex sheet after about 12 hours. This is the best bread ever... flavorful, chewy and soft!! It has taken me 2 years (non-continuous) of raw to find a bread I love. Thanks, adamaz!

This is very good. The addition of carrot and zucchini really improve the taste over Matt's original onion bread. (Props to Matt!) The texture is nice, still flax bread chewy, but just, as you say, better. I cut the recipe in half and still got 9 nice sized thin pieces out of it. The veggie sandwich I had - with avocado and lime, tomato, sweet onion, shredded carrot, and jalapeno - was to LIVE for. This will definitely be a staple for me!

I made this twice in the last week. Once adding extra grated squash, celery, rosemary, sage and thyme, using soaked, ground and whole pumpkin seed, trying to get the stuffing effect, it worked. The next time, the basic recipe with ground sunflower seeds. I still soaked the seeds first, but both times I added the liquids/oil to the ground flax meal, and let it sit to absorb it all, then the finely ground seeds, the grated veggies, and onion very last. The batter was nice to work with and I used parchment paper; the bread came out very wrap like the first time, because I made some round ones, and just did squares the second batch. I think alot of people don't really grind the flax into a meal, and I know it is important to make a nicer flexible texture. Most of my family, who are not eating raw really liked it. I will probably use this as a basic recipe and try dried fruit instead of onoin.

I made this twice, it's very good.

ooops! Just want to tell you, this was the very first thing I made in my dehydrater when it finally arrived. This bread is incredible, thanks!!

This sounds really yummy! I'll make it over this weekend - this will be in direct competition to my son's onion bread from a recipe from RAWvolution :-)

Yay! we've been making it with just onion, carrott and flaxseed and it is sooo good. I'll add zuchini, pumpkin seeds after reading this!