Made the bread on Sunday and had avocado, sprouts & sliced red grapes on this wonderful slice of paradise! Might have to double the recipe next time just because it is disappearing so quickly!!

My bread is finally done! The only down side is the dehydration time. Other than that it is the easiest dehydrated bread I have ever made. It is also the yummiest! Thanks for the great recipe.

YUMM!!! I diluted the nama shoyu with some water to cut down on the saltiness a bit. This totally helps my starchy bread cravings. Add some caraway seeds for onion rye, or some rosemary and garlic mixed in.

This is a great recipe because of its simplicity and because it just BEGS for “try it in a million different ways” and because it inspires creativity. I first made it yesterday. I didn’t have yellow onions so I used red onion. I had just run out of sunflower seeds so I substituted pumpkin seeds instead. I liked the comment about diluing the nama shoyu by valencia and so I used 1/4 cup nama shoyu mixed with 1/4 cup water. I used a combination of flax and olive oils for the 1/3 cup of oil. Because I felt that one extra-large onion was plenty for this recipe (I followed all of the other quantities precisely), there was only enough of the mixture to fill up about 2/3 of a dehydrator sheet. Once it warmed up a bit, it was much less sticky and much more pliable, and I was able to spread it so that it filled up the entire sheet. It’s really awesome….at least 1/4 of the bread was gone before it came out of the dehydrator!! Next: the drying time doesn’t have to be 36 hours. After 12 hours at 100 degrees I was easily able to flip the sheet over and remove the teflex with no resistance or dough left on the teflex. With no teflex on either side over the next 12 hours it easily dried to a very good consistency. I don’t think it would be terrible to up the temperature to 110-115 degrees if you need to get it done even more quickly than 24 hours. Future possible variations: I might use white onion, blanched to bring out the sweetness, and make the onion slivers finer than they came out running it through the slicer in my Cuisinart processor. I might use soaked raw buckwheat as one of the main ingredients, adding tomatoes and other herbs to get a type of “focaccia” bread. I might substitute ground nuts in lieu of 1/2 the seeds. Maybe I’ll add spinach to the mix. Anyway, you get the idea….the varieties are endless. Experiment!

Here’s a slightly modified version that has been going around on the RawFoodTalk Forum. As you’ll see, it requires much less dehydrating time so you’ll be able to savour it faster.

THE famous Onion bread

2 1/2 lbs sweet onions, peeled 1 cup ground sunflower seeds 1 cup ground golden flax seeds 1/2 cup olive oil 3 oz. Nama Shoyu

Put onions in food processor with ’s’ blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4” thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.

*If you don’t have an Excalibur dehydrator, any type will do – just use natural unbleached parchment paper instead of the teflex sheets.

Carmella’s note: I’ve been replacing the oil with a mixture of (roughly) 1/4 avocado, 2 tbs olive oil and water whipped up in the FP to obtain 1/2 cup and it works fabulously! I also cut down on the Nama Shoyu quite a bit.

This recipe is extremely flexible. You can transform it into a more cracker-like version by omitting the oil and using various seeds. Here’s Mel’s version also posted on RFT:

1 cup ground flax 1/3 cup whole flax 1/2 cup ground sesame 1/3 cup whole sesame 1/2 cup pumpkin seeds 2 lbs. onions (I’ll try putting only 1 onion next time as I find that the onion flavor seems somewhat stronger than with the original version for some reason!)

No oil, no salt.

Both versions are delish! I agree completely! This recipe is addictive! It has become a staple in our house.

I have to agree, this recipe is infintely variable, and equally as tasty! It is definately a staple of mine now, i made my first batch yesterday and it was half gone before it was even done dehydrating! I think next time i may use less onion, less nama shoyu, and instead use some herbs and sun dried tomatoes.

Okay, this may sound stupid, but I’m new to making raw dishes so I might as well ask…do the flax and sunflower seeds need to be soaked first?

This was so great, and so easy to make! I love having this around for a quick snack, dipped in hummus. Yum.

I LOVE LOVE LOVE LOVE this bread! I receive the weekly boxes from RAWvolution and would always eat the servings that included the bread first. I just attempted to make this the other day and IT ACTUALLY CAME OUT RIGHT! That speaks VOLUMES for my culinary skills, which are questionable to begin with. I have a food processor called The Miracle Mincer which only has an S blade and was scared that the onion ‘mush’ would destroy the recipe, but it didn’t. I was purposely cutting the onion as thin as possible, as I am recovering from all 4 Wisdom teeth being extracted. I had this with some of Matt’s Eggless Egg Salad from my RAWvolution box and was in heaven! You guys should certainly invest in his cookbook; the most flavorful raw food that I have experienced by far!

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!!

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

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?

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.

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.

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!)

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.

Thanks for the recipe. I love it!

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

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!!!

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. :)

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).

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.

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!

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

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.

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.

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

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!!

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.

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

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

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!

I put mine in mason jars with a cotton ball inside to help keep them crisp. From what I understand, dehydrated items last about 6 months, best in the fridge, but the cotton ball helps to keep the moisture from coming back if you don’t have room in the fridge, then I’d say 3 months in the cupboard, and 1 year in the freezer.

I used 1 small organic onion… and I still think it’s too much onion. I don’t want the bread to turn out crumbly, so I take onion out or add more of the other ingrediants in. What makes the bread stick to itself… the flax and what? Maybe I need to make my bread thicker. I really like this bread recipe, but I’d like it to be less… crumbly.

Is Miso a healthier alternative to Braggs and Nama/ Would celery juice work as a substitute for the salt flavor/ I would soak flax to get the sticky factor so it’s not crumbly, as well.

finally got it right the 3rd time- so delicious

I’m trying this for the first time right now… but it’s my first dehydrator recipe ever, so I shan’t be discouraged if it doesn’t turn out right (^_)

I just flipped (and tasted) mine… it tastes amazing (I more than halved the nama shoyu) but it doesn’t hold together so good! Did I make it too thin, maybe?

Extra yum. I just made the oil free cracker version of this recipe. I mistakenly soaked and then ground the flax which made the mix pastelike without having oil in it. So it was a kind of chewy cracker but really good! Can’t wait to make more

i like the recipe the way it is except i only use two onions, next time i’m going to make twice as much because this recipe replaces former snack addictions such as chips or crackers for me

Hi I am trying to make this bread for the second time. The first time I did something wrong but it tasted good. I like the comment Kandace made where she said she checks it and pushes it together during the process. I blended the nuts and flax meal and olive oil. But it had a really hard time sticking to the onions. I then blended half of the onions in food processor to make more batter and added the other half of onions. It still doesn’t look right like there isn’t enough batter. I was wondering if it is better to blend the ground nuts with the onion, then add the flax in that order, then add the oil. Did you have any special technique?

OMG ! This is So YUM. Tastes like hashbrowns and onion rings combined. My two favorite things. I didn’t do the Nama..just did salt instead. And can’t believe you could use 3 large onions. I used 2 small onions and it was plenty. But I just can’t wait to try different stuff between this bread. Thanks for the recipe. Five stars :)

i just made this bread and it is the best dehydrated bread i’ve tried yet! i changed it a bit because of what i had…i used 1 1/2 onion and 1/2 cup of “carmelized onions” which is just onions that have soaked overnight or longer in Bragg’s Liquid Aminos and some agave nectar. and instead of using nama shoyu i just poured in the marinade from my carmelized onions…delish!!! i’m making it again!

ok I have put some of this onion bread in dehydrator and not 30 min. into the dehydrating it started to smell soooooooo good, I don’t know if i am going to be able to make it until tomorrow, i don’t how it will taste but i do know it sure smells good so I bet it is going to taste too good, How does anyone ever lose weight eating like this LOL

For Less Crumbly Bread: My bread always came out crumbly… so, this time, after I processed the sunflower seeds, I put 75% of the Braggs in with the sunflower seeds to process it some more (forgot to add the olive oil). The texture was much nicer. After dehydration, the bread was not as crumbly… it held together very well. YEAY!!!! But, it was saltier! I think the processing of the seeds with the Braggs may have done this… or my taste for “salty” has changed.

this came out perfect!!! Never have i ever tried to make bread in the dehydrator and it ever came out right. Wow it is so yummy. Now how would I make a sweet cinnamon type bread. anyone know about that one. please, I am on a roll here. and can’t stop unbaken bread now.

i absolutely adore this recipe but after making it twice i have concluded that i cannot eat flax seed :( does anyone have any substitution recommendations?

I cannot eat flaxseed crackers or breads, either. I recommend using hulled hemp seed. The kind I get (Nutiva) is already a ground consistency. Love the nutty flavor, too. More expensive but also high in linolenic acid.

lauraj, i tried the hemp (actually bought the nutiva kind) and it works great – great flavor! thanks!

This is my favorite bread recipe! I make it at least twice a week and use it with veggie patties, sandwiches, or just with some sliced avo.

I have been craving the onion bread for some time. Made this today…I didn’t manage to equaly distribute the mixture between onions (probably too many onions)... Nevertheless it tastes <b>amazing!</b> better than normal onion bread! Thanks a lot :)

I have been craving the onion bread for some time. Made this today…I didn’t manage to equaly distribute the mixture between onions (probably too many onions)... Nevertheless it tastes <b>amazing!</b> better than normal onion bread! Thanks a lot :)

sorry for multiple posts… something went wrong ;( tried to delete them, but cant

I loved this bread!! making more tonight! Thanks!

I made this today for the first time. I wondered at all the onions, not for the taste (love ‘em!) but because I can’t figure out how the mixture will hold together with all those onions. I used one very large onion and when I mixed it with the rest of the ingredients, the batter barely coated the onions. I ended up putting the whole mess back in the cuisinart and pulsing it until it became a batter. It’s in the dehydrator now and we’ll see how it comes out.

For those of you who have made this successfully, how many cups of onions do you add? I wish the recipe mentioned volume instead of ‘2 large onions’; size varies so much.

In any case, my house smells tantalizing. I’m fasting now and hope I can hold out….

Just made slipped my first attempt into the dehydrator then realised the time. It’s 12:35PM. So with the 24hrs+12hrs dehydrating time, that means a midnight completion! LOL! Lucky this is a long weekend.

Greenie, I will check how much onion I used next time I make it. Like you, I pretty much guessed it by eye.

I think the next time I do it, I’ll mandoline the onions; they came out too thick from the Cuisinart. And I’ll add them to the batter gradually so they really mix in.

I’m new to this site and just loving reading the recipes. Probably not the best thing to do during a fast!

Greenie,

I’ve just made it again and used 2 1/2 cups onion. The difference this time is that I diced them rather than sliced them. I chopped them by hand to a fine dice and I think this is going to work out better.

Made this bread and it was divine! I used sea salt instead of nama shoyu. Also, it worked better for me to dice the onion by hand. This was my first raw bread/cracker. It actually tasted like the real thing, better even!

Just threw mine together, and for the second batch I layered tomato with basil and garlic on the bottom then squished the onion batter on the top. Hopefully it comes out the way I planned, but even now it smells fantastic in my house! Thanks for the recipe!

Made my first batch last night with two onions chopped in the food processor. Had a sandwich with avocado for dinner. It was heavenly. Tonight I’m making a sweet bread using agave nectar (1/4 cup), cinnamon and some ginger. Hope it’s good.

I have this bread drying now. If anyone has problems with it crumbling, add water little by liitle. I promise it will work, I had consistency issues, as this was my fisrt time using this recipe. I’ve made seed bread before that doesn’t call for ground flax and sunflower seeds. The bread spreads easier with gound seeds and I’m certain will be easier to chew. I can’t wait to make this again. I want to vary the recipe next time, maybe add some herbs.

Yummy… I almost took a bit out of my monitor. I’ll have to wait for a few weeks until I have access to a dehydrator. Meantime this is on my list of must try. Thanks Kandace.

Now this is why I am so happy I have a dehydrator! Thanks Kandace, you have won me some new friends!

This bread is amazing! I omitted the braggs and added a little cumin. I had to eat two pieces. I left it somewhat thick so I could use it for veggie-burgers this week. I have a circular dehydrator which wasn’t a problem. I usually just shape all my bread into round slices and it spreads much more even when it has a tad more water in the mix. Thanks for this great recipe!

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

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?

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

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.

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.

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.

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 . . .

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!

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.

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..

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!!!!!!

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

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.

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!

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

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?

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…

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!

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!

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?

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

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

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!

Well, I thought I owuld wing it! OMG! I put the black and green raw olives and it is absolutely dvine!! This is going to help me stay 100% raw!!

this is what I do… I use 4 onions then double all the ingredients except the nama shoyu… I use the same amount of nama shoyu as a single recipe and add a half a cup of water. I tend to make it kinda thick so I only get 2 dehydrator trays out of it.. but boy is it good!!!

Laurajean, I’m going to make my own “braggs” with Miso paste and water… i don’t use Tamari/Nama Shoyu/Braggs either (it doesn’t give me headaches, i just don’t like to use soy products… I love onions, so i won’t be changing anything else other than making my miso liquid :)

This tastes like fried onions! I couldn’t believe it! Very rich flavor, very filling, I made two sandwiches but couldn’t finish the 2nd because it was just too much…too much nama shoyu flavor, too much fried onion flavor, too much richness, or something, so tomorrow just 1 sandwich will do, I won’t want to get sick of this bread! Mm, it made the house smell so good too. Well, I liked it because I’m in love with onions. But my SAD mom was getting a little fed up and tired of smelling onion wherever she went…I don’t know what’s wrong with her, I was in heaven ^^ Yes, too bad it takes so long to dehydrate…but some of the best things take time and patience…

Never mind. I’m sick of it >< . I’ve had it for lunch for 3 days and I’m already sick of it lol. I just can’t stand the richness of it anymore. Too flavourful for me. I think I would like a more mild bread, so that the flavour of the veggies and dressing inside may be more…taste-able.

Hi everyone… well i absolutely love this bread.. im about to have another nibble of some… I find it’s only too rich if i dont have ‘fresh’ stuff on top of it.. so i have been having really thick slices of tomatoe with some ground sea salt on top and it is absolutely amazing… I also notice the difference if i make the onion bread too thick when i spread it on the teflex sheet… My husband (SAD) and my daughter (SAD) absolutely love it too… I make double and then cut it into the sizes i want and the freeze groups of slices together so i can get what i want out each day… I am a huge fan of olives so i will try adding them next time.. thanks Luna blu… And thanks kandace for sharing… i am new to Raw.. have dabbled since Feb when i did a 10day Juice Feast… yesterday was my first full 100% Raw Day and i luved it… my struggle is having cooked/raw in the house, but then i spose lots of you have that struggle too… anyway’s I’ve lots of research yet to do for other yummy yummy recipes… Keep Smiling Everyone…

This bread is amazing! It meant so much to me to have my very first bread recipe turn out so well. I haven’t even finished it all yet and I’m planning to make another batch – it’s just too delish to be without. I read everyone’s tips here first and they were so helpful. You all contributed to my success – you’re just rawsome – thanks!

This was my first attempt at dehydrating anything. it tastes really great!!!! It took 12 hours only. I have a question though – there is no way i got 19 servings out of this. I made them round shaped like size of hamburger buns. i got about 6 of them. am i eating way too much if i eat one of these, or 2?

kandace, this looks out of this world! i’m going out after i leave you this note to buy some onions! i love anything with onions, i’m going to serve this with sliced tom,red onion & avocado. Thanks!!

This is the first recipe I have tried from this site and I only used one onion and 1/2 teas sea salt nstead of braggs along with the other ingerients. They made the house smell so good (if you like onions). They came out great. I can not eat to much of them my stomach has a problem with raw onions so I kinda have a tummy ache but they are really great if you have no problems with onions. Garlic is my next choice for my next batch sine I am drying some garlic now.

YUMMY! This bread is too good to be true!

Just curious, why’d you add the oil?

I made this and it had a great flavour, but the pieces fell apart. No matter if I dehydrate them for a short while or longer. Still falling into pieces. Can anyone help on this?

I’ve made several batches of this bread, using Matt’s recipe. Every once in a while it will be crumbly. I think it has to do with how fine the seeds are ground. Finer seeds seem to stay together better.

I followed the recipe, but added 2 tomatoes,2 cloves of garlic and 1 small shredded zucchini. The consistency seems right. I just put it in the dehydrator, will post with the results.

I think the trick to this is too process the sunflower seeds so they get creamy but still have pieces and to add water to the whole mixture so that the ground flax get ‘activated’ into their goopy state. the water gets removed in the end so it’s only to get it to not fall apart. this is too oniony for me. I have lost my taste for onions now that I am raw for a year.

But I did make a variation using one cup each of onion, celery, carrot… and liked it much better. I love the onion at first then it’s just to much by the end of the meal. But this is a great thing to try very fun.

Oh and I didn’t add the oil so I think that with the ground flax activated it’s not necessary and it makes it lighter

IABSOLUTELY LOOOOVE THIS BREAD KANDACE!!! I am making a new batch today and the first time I made it, I couldn’t stop eating it! Before I put it into the dehydrator, I tasted the batter, then tasted it again, and again, until I just lumped a big spoonful of it into a bowl! I use Braggs liquid aminos instead of Nama Shoyu and the flavor of the bread reminds me of Philly Cheese Steaks. Thank you for the recipe Kandace. I’m going to impress my friends with this one…it’s definitely in my top ten recipes list!

New to raw … can I put this recipe in the dehydrator along with a tray of grapes/raisins. I can’t stop eating these things but I’m fearful the onion will overpower.

This bread is truly amazing!! Here are the modifications I did: I used not even a whole small onion (and it was still very onion-y but not too onion-y), and i used 1/4 cup nama shoyu + 1/4 cup water… I think the way it came out is absolutely perfect!!! This is my third attempt at making this, I followed the recipe exactly the first two times and it never came out right… The last two times it also made my house smell insane! This time it didn’t, but I’m guessing it’s because the last times I pulsed the onions until they were more of a mush (releasing more of their juice and smell) whereas this time, I chopped them and there was no juice to expel their delicious aroma…