EVEN BETTER ONION BREAD
6 Large Slices
Ingredients
- 1 Medium Zuchinni Shredded
- 1 Large Carrot Shredded or 2 Medium
- 2 Large Onions Sliced in a FP or Slicer
- ¼ cup Olive Oil
- 1 tablespoon Braggs
- ½ cup Water
- 1 cup Ground Flaxseed
- 1 cup Ground Sunflower or Pumpkin Seeds
Preparation
Mix Onions Zuchinni and Carrots. Then add water, Braggs and Olive Oil. Then add in Ground seeds. Miz well and spread onto teflex sheet and dehydrate at 100 degrees for 12hours. At 12hours, flip the bread onto a regular dehydrator tray and continue o dehydrate for 12 hours. At this point check to see if the bread is dry on the outside, othrerwise continue for a couple more hours. Slice bread and enjoy with fresh tomatoes!!
Comments
Zoe writes: (May 13, 2007)
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!
basienka writes: (May 17, 2007)
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 :-)
newrawone writes: (June 18, 2007)
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!!
Morning_theft writes: (July 31, 2007)
I made this twice, it’s very good.
rawrawraw writes: (November 28, 2007)
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.
Pam writes: (December 18, 2007)
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!
Pam writes: (January 03, 2008)
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!
RCBAlive writes: (February 02, 2008)
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?
MontRAWal writes: (February 19, 2008)
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!
Shutter Nutter writes: (March 08, 2008)
I have the same question as MontRAWai. How thick do we spread it? Thanks!
Pam writes: (March 14, 2008)
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.
Bubbbles writes: (April 25, 2008)
Hi Pam… how do you make sweet onions?????
Bubbbles writes: (April 25, 2008)
Hi Pam… how do you make sweet onions?????
Pam writes: (May 21, 2008)
Bubbles, sweet onions are a variety of onion, which include Vidalias and some other types. Nothing to make! :)
frangipanni writes: (August 12, 2008)
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
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