This bread has to be by far the best one I ever tasted. OMG. Susan Wilson, who helped with the presentation last week in Georgetown, brought samples of crackers and one of them was this onion bread! Hard to believe this would taste so good and so simple to make. If you don't have the time to make yours or don't have a dehydrator e-mail Susan at healthenut@sympatico.ca or Johanne at rjakuszyk@cogeco.ca. You can buy some of them if you are in the Georgetown area.
Famous Onion Bread from Rawvolution Gourmet Living Cuisine Matt Amsden
- 3 large yellow onions
- ¾ cup flax seed, ground in a high speed blender
- ¾ cup raw sunflower seeds, ground in a food processor
- 1/3 cup Nama Shoyu
- ⅓ cup olive oil
Peel and halve the onion. In a food processor, cut the onion with the slicing disc. Transfer the cut onions to a large mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
Spread 2 cups of the mixture evenly on a dehydrator tray lined with a Teflex sheet. Repeat until all of the mixture is used. Dehydrate at 100°f for 24 hours. Flip the tray over onto a work surface, and gently peel the Teflex sheet off the bread. Return to the dehydrator for another 12 hours. Once dehydrated, cut into 9 equal pieces (make 2 cuts horizontally and 2 cuts vertically).
Serving Suggestion: Serve alone or as an accompaniment to any soup, salad, or side dish. Or use to make any of the sandwiches.
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