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

72 votes
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Hi Justine! Try apples instead of onions :) It's not so much about the taste, but the wetness and texture

80 votes
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Amber 's Review

Raw onion bread recipe
5
5 out of 5

Love these! Was wondering if it was of to freeze some of them!! Thanks!

62 votes
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Hi Amber,

Definitely freezeable once dehydrated. (To defrost, defrost in fridge, then ideally pop in dehydrator for another hour or so to warm up and get rid of any excess moisture)

84 votes
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Haley's Review

Raw onion bread recipe
5
5 out of 5

AMAZINGLY YUMMY!! I enjoyed this immensely!

67 votes
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Hi Haley,

So glad you enjoyed!

69 votes
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Hi, I haven't yet tried the onion bread, but I'm looking forward to it. It sounds quite easy! How long does the bread last and how best to store it? Can it be kept frozen? I like to make big batches as I don't often find myself with lots of time to spend in the kitchen unfortunately! Thanks!

57 votes
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Hi Shawn,

It is easy and hard to screw up.

I usually store mine in fridge in a ziploc bag. I've never frozen it, but I am sure it would freeze well - thaw in fridge before using.

Also, if it gets a bit damp in fridge, 20 mins in dehydrator will take chill off - almost like fresh again

61 votes
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Cindy 's Review

Raw onion bread recipe
5
5 out of 5

I love this onion bread, and although the house does smell like onions for awhile, it only last that way a bit and you get to enjoy the bread for a lot longer. I have made this bread for years now, but I do add Agave to mine. I have tried other raw breads but always come back to this one.

58 votes
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Hi Cindy. Onion bread really is the best, I agree!

59 votes
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I dont have a dehydrator. How can i make this.

45 votes
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Hey Beryl, you can't :)

45 votes
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I saw online that yo can do beef jerky in an oven with the door cracked on a low heat. Maybe it could save heating the house too ; )

46 votes
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I hate to be a naysayer, as I went in with such high hopes. My mom's local greens restaurant makes a version that she loves, but I can't eat because it includes sprouted wheat. I was really disappointed in this recipe. Not only did this stuff make my house stink unbearably of armpits, it is horribly bitter. I have enjoyed other recipes from this site, and will continue to do so, but I would caution anyone against this one.

31 votes
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I made sure to get Vidalias, regular onions would not be great.

31 votes
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Exactly, Bradly. The sweeter, the better! :)

48 votes
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I PUT MY DEHYDRATOR in the garage for the smell which I love but filles the house alot.
This recipe with beets and spinach added in is amazing too

36 votes
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so glad it worked out well for you Lynn!

47 votes
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Hi Larky,

Thanks for your comment - did you use "sweet onions" not regular "white onions"?

38 votes
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I did! I bought several huge gorgeous ones from our Co-op here. It does occur to me that they might have been slightly past their prime, as I find that sweeties go off much faster than Spanish onions. I usually don't buy them at all after fall, but this looked so tasty. I did find that freezing the bread made it much less bitter. I had it with some "egg salad" the other day, and it was quite nice. And my laundry room now smells like a toasted everything bagel, so that isn't entirely bad. :-) Thanks for all you do!

38 votes
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Lol re: your laundry room - it might bet that you're not a huge fan of the taste of flax. Have you ever tried using psyllium husk and using that in dehydrated recipes? The taste is much subtler than flax

41 votes
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I don't mind flax, or at least I don't think I do. I put it in smoothies and on salads all the time, and I used to put it in baked goods when I baked more. Maybe it is different dehydrated. I'll try psyllium! Thank you!

35 votes
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My pleasure :)

44 votes
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A good alternative is Braggs Liquid Aminos

34 votes
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gail's Review

Raw onion bread recipe
5
5 out of 5

I made some plain and sprinkled some of the flattened dough with sea salt and caraway seeds. The salted/seeded bread was my favorite.

35 votes
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Glad you enjoyed it, Gail! Nice idea with the sea salt and seeds

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