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.

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1 vote
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How long does this bread keep? Is it okay in open air (or a breadbox, or refrigerated, or frozen)? I only have access to a dehydrator at my in-laws' house, so I was thinking about visiting next weekend, making a big batch, and taking it home!

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I did try something new. I used 4 very finely shredded zucchini, 1/2 cup ground flax seeds, 1/2 cup ground almonds, 1/4 cup raw agave nectar, 1 cup raisins, 3 tsp. cinnamon, 2 tsp. nutmeg. Mixed all together. I had to use a little water to make it the consistency I needed, and spread it out on two sheets (I currently have a round tray dehydrator).

It was so good, that some friends in from Florida loved it so I made another batch for her to stick in her suitcase and take home with her.

Jackie V. www.jkvetter.com

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I made this last night. Oh my gosh! It was wonderful! I made a double batch, only because I spread it pretty thin. It still works very well for a sandwich which I made. I so love sandwiches and now I can have them back. I'm going to try something new and if it works, I'll post it and let you know.

Jackie V.

www.jkvetter.com

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I pusled the onion in a processor to chop them fine, and they game out so savory, with the texture of something deep fried. YUM! I halved the Nama Shoyu, though, cause the first batch was too salty.

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I love this recipe. I've made it a few times now. I have cut down on the Braggs though. I use about a tablespoon and enough water to make 1/2 cup. I'll add some sea salt, say a teaspoon, depends on taste. Im making another batch right now! :>) YUMMO!!

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I can't wait to get them out of the dehydrator! They have my house smelling soooooo goooood!

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LOVE the texture of this bread! My onions were extremely pungent, so the flavor was a bit overwhelming on this batch. I think I'll try soaking them first next time, especially if they seem to be extra spicy (the many tears running down my face should have clued me in). But I definitely see this recipe becoming a staple for me.

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I will try and spread it thin and see how that turns out. I think I am going to turn them into crackers. I don't like too much salt so I didn't use as much as the recipe required and mine came out great.

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If you spread it thinner you don't have to dehydrate so long..I only did mine overnight.

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Yeah! Bread!! I dont have sheets so I used parchment paper with my Ronco (haha) and it took two days but it was worth it. Thanks soooo MUCH for this recipe it is a lifesaver. I crave savory foods and this bread solves it for me. I want to ttry making it with rasins, no salt/soya adding agave and cinnamon, rasins and sunseeds for the kids. they wont eat anything that looks like an onion.

Thanks agaian DElicous!

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I tried this and while I loved the smell..I should have dramatically cut down on the Nama Shoyu as it was way way to salty..and I should have chopped the onions mine were not sliced small enough and my "bread" would not stick together.

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I'm making the bread again now--it's been a couple of months. I sometimes get lazy when using a lot of flax meal. I buy the Bob's Red Mill Organic Flax Meal and just store it tightly wrapped in the freezer. Or, make your own and store any excess in the freezer. It doesn't seem to go bad that way. I used 3 oz of Nama Shoyu in the recipe today (in the past I used only 2 oz) and 3 oz is definitely too salty for me. I should have added more of everything else before putting it into the Excalibur but I got lazy :-(. I would definitely suggest that people trying this for the first time start out with no more than 2 oz of Nama Shoyu to start and taste before adding any more. I think more than 2 will just be too salty for most people. For some, 1 will do the trick (or just use water instead and add some finely ground Himalayan Crystal salt).

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Mine pretty much done dehydrating. I was leaving them in longer so they will be more crispy than chewy. When I first mixed the ingredients is was like a bunch of onions with flax stuck to them. I hand sliced and maybe they were to big and my onions were super large so I only used two. Anyhow, I got frustrated and threw the mix into my blender - worked out so much nicer. Today I am going to an onion bread sandwich with the Eggless Egg salad here on the site. :)

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My first try at this recipe totally turned out awful! I tried the version from RawFoodTalk and I think I processed the onions too much and so the onion juice was very very prominent in the taste. I had to spit it out, it was just so bad. LOL! Well, after reading all the amazing comments from here and RFT, I thought I would not give up on this and try it again. This time I only used 2 large onions and used kandace's version. Although, I didn't slice the onions - I just processed in the FP until chopped. I am so excited to say that this time it turned out wonderful!!! This recipe is awesome! :) Yay!!!

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I am getting a dehydrator because of this bread. Can't wait.

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Thanks for the recipe. I love it!

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Have I found the Holy Grail? I've tried a few raw bread recipes and they've all ended up in the compost bin. This one has made my mouth water and your comments have inspired me to fire up the dehydrator. Thanks :-) I'll let you know the outcome.

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I make this without the nama shoyu, I just add some salt. I love it. To me it tastes like bacon crisps (chips to you americans!)

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This is one of the best raw foods we have ever had! Love it! We're planning to make it every week!

Flax meal is probably just as good as ground flax seed to do the work. But, flax meal is more oxidized (and thus may be more rancid) than fresh ground flax seeds.

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I love this bread!!!!! I made two batches of it yesterday because my raw grandchild loves it and also my family, all on the sad diet, love it too. My husband said they remind him of very oniony hashbrowns. He liked them and he turns his nose at most of my raw offerings.

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I'm not quite sure what flax meal is - could be the same. I usually grind flax seeds in a coffee grinder (or magic bullet) until they are a powder. I've had my bread turn out both ways (pliable and crisp) on different occasions. I prefer a bit softer, which appears to be related to how thick you make your bread and how long it is dehydrated. I usually opt for a bit thicker.

Lucy: What sort of carrots did you use? Pulp? Shredded? Thanks!

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Sorry about earlier blank message. When you grind the seeds, should it resemble powder or should there be pieces of seeds? Is flax meal the same as ground flax seed? Should the bread be pliable or crisp?

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Instead of onion,I made it with carrot and that was delicious !!!

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I loved the bread but cut the nama shoya way down. It was still a bit too salty for me. The texture and the way it really holds together are wonderful! Thanks!!

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I find that my onion bread always turns out a bit different! If you aren't loving the taste, try playing around with the quantities. Too oniony for you? Use less onions. You can also add water, more oil or more Nama Shoyu to change the consistency.

If I think about, about 6 hours into the drying process, I'll also take out my bread and spread it around a bit more to be sure I've covered most of the gaps. I've also tried blending half of the onion with the rest of the more liquid ingredients, but didn't love the outcome.

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