Recipe Directions

1. Peel and halve the onions. Slice in a food processor (with slicing disc).

2. Place onions in large bowl and mix with the 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° Fahrenheit for 24 hours. Flip and return to dehydrator for 12 hours.

5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically).

Kandace's Thoughts

By kandace

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 decreased for taste.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Comments

All

1 vote
+
Vote up!
-
Vote down!

Is this bread meant to be crunchy, or mor softer and chewier? It looks great, and I love onions. I may add some raw olives!

2 votes
+
Vote up!
-
Vote down!

I love your new haircut Kandace :) This is going to be my first try when i'm off my master cleanse! Looks amazing!

2 votes
+
Vote up!
-
Vote down!

I took out some of the onion and added red bell pepper in its place. I also added pumpkin seeds. It was alittle to oniony for me. but doing that did the trick. I love this onion bread

1 vote
+
Vote up!
-
Vote down!

This is the first bread I made in my 9-tray Excalibur dehydrator two nights ago. WOW! I doubled the seeds and used 1/2 cup of water, 1/2 cup braggs liquid aminos and lots of spinach shredded in the food processor. Even my 1 year old cries for it! I made a triple batch of this. Anyone know how to store this for a few days? In the fridge? On the counter? I put in fridge and they are no longer crisp. Help...anyone?

1 vote
+
Vote up!
-
Vote down!

We just got aronud to trying this bread- and man is it good! We made a sandwhich with it with the beanless hummus, advocado, tomatoes and sprouts. Yummers!

1 vote
+
Vote up!
-
Vote down!

I made some of this bread last night...it was ready to be flipped this morning and only took a few more hours after that. YUM! I used water and a little salt instead of nama shoyu. Great!

2 votes
+
Vote up!
-
Vote down!

I don't think I have seen so many wonderful comments on one recipe. I was about to go to sleep but instead I think I must get some of this bread in the dehydrator...

1 vote
+
Vote up!
-
Vote down!

Lesson learned...cut the Bragg's or Nama shoyu in half(dilute w/ water). I cannot even open my eyes today and only had bits while it was dehydrating. Water! Maybe I cut out the Bragg's now altogether as some of you have done--sensitivity?

1 vote
+
Vote up!
-
Vote down!

This was the first bread I made. It is a great bread and I love dipping it in raw hummus.

1 vote
+
Vote up!
-
Vote down!

I just made this bread and the smell is heavenly! My questions have been answered by all of you! thanks!Of couse since I made it w/ 2 large purple onions and the full amount of nama(I used Braggs), I will have onion breath for days and suffer the too much salt problem. i'll look forward to next week's modifications!

1 vote
+
Vote up!
-
Vote down!

Here is a little tip when making this to keep it from becoming "The Crying Bread".

In your work area light a candle or two, try not to burn yourself, but put it close to wherever the onion mixture is, and the candles will absorb some of onion's aroma and help prevent you from crying. It will not completely stop it but it will prevent most of the tears that onions cause when you peel and cut them up.

If you have a gas stove you can also set up your work area next to that and turn on a burner on and this will help also.

It's an old wives trick but it works fairly well.

1 vote
+
Vote up!
-
Vote down!

It makes a huge difference to use sweet onions. Totally different experience. So very yummy!

1 vote
+
Vote up!
-
Vote down!

I am new to raw and I decided to use this recipe as my first. I had it on the trays last night and WOW did it smell good in the house this morning. It is a very easy recipe and DELISH with avocado slices or tomatoes!!!!!!

1 vote
+
Vote up!
-
Vote down!

I made this bread. YUM! It does taste like one of those fried onions... I only wish there was a recipe for that dipping sauce..

1 vote
+
Vote up!
-
Vote down!

I just made my first bread in my new dehydrator using this recipe. It was incredible. I will never eat dead bread again. I took some out this morning before it was completely dried and the chewy onions were divine. You have to make this bread.

1 vote
+
Vote up!
-
Vote down!

I just got my excaliber in the mail and this was my first dehydrated raw recipe! I love that it´s really easy to make and doesn´t use many ingredients. Whoo, it´s really oniony though, I suppose it´s a good thing I like onions. I only used one and a half, but they were really big. I can see this recipe as having many many possibilities!

1 vote
+
Vote up!
-
Vote down!

Just tried this, most every comment was correct.

This moves to the top of the list . . . GREAT

Next time however I will CUT the Bragg's in HALF . . .

1 vote
+
Vote up!
-
Vote down!

bq. Surprisingly though I ate at Euphoria Loves Rawvolution in Santa Monica (Matt Amsden’s place) the other day and had the famous Big Matt with Cheese and the Onion bread they use is nothing like this recipe at all.

This is definitely a different version of the recipe that was inspired by Matt's original recipe. Interesting to hear the comparison - I've changed it so many times throughout various attempts that I wasn't sure how different it had become.

1 vote
+
Vote up!
-
Vote down!

I love this recipe though it drives my wife crazy since my entire home smells like onions for two days.

Surprisingly though I ate at Euphoria Loves Rawvolution in Santa Monica (Matt Amsden's place) the other day and had the famous Big Matt with Cheese and the Onion bread they use is nothing like this recipe at all. I think they liquefied the onions quite a bit and changed around the ingredients some. Personally I like the recipe posted here better since the restaurants were kinda bland.

1 vote
+
Vote up!
-
Vote down!

It might help to call it Bragg Liquid Aminos...an all purpose seasoning from soy protein. Bragg also makes an apple cider vinegar. You might google "Paul Bragg" to find out more about this remarkable man.

1 vote
+
Vote up!
-
Vote down!

briansculpt: nama shoyu is a type of soy sauce. I'm not sure how to describe Braggs except that it is similar in taste.

1 vote
+
Vote up!
-
Vote down!

This tasted like that "bloomin' onion" at Outback Steakhouse! Fantastic! I was snatching off pieces from inside the dehydrator before it was even done.....

briansculpt: Braggs is apple cider vinegar, and Nama Shoyu is unpasteurized soy sauce (it has wheat in it). Tamari is soy sauce with no wheat.

1 vote
+
Vote up!
-
Vote down!

This is definately a "show off to your non-raw friends" recipe. Mine came out like fried, crispy hashbrowns. Very good.

1 vote
+
Vote up!
-
Vote down!

What is a good substitute in recipes for nama shoyu/tamari/Braggs? These condiments give me a splitting headache and other wierd side effects, and I need to find a healthier alternative to use in my recipes. Will a pinch of salt or miso work instead? Or maybe dulse flakes?

1 vote
+
Vote up!
-
Vote down!

can someone please tell an ignorant Aussie what Braggs or Nama Shoyu actually are???

Leave a Comment