Raw Onion Bread

I have embarked on a journey that will know no end, or so I am told. Once one tastes raw onion bread, life is never the same.

Beware, this is a gi-normous recipe. I doubled a doubled recipe, as I have a five tray dehydrator, and wanted to utilize all five trays.

You should halve, third or quarter it, for your own dehydrator situation. This recipe makes 45 bread slices or 200+ crackers.

6 pounds of sweet onions
2 cups ground sunflower seeds
2 cups ground flax seeds
1 cup olive oil
3/4 cup tamari
3/4 cup raw agave

The sweeter the onion, the better, but you don’t have to use only “sweet” onions. I’ve tried this recipe with regular red onions, and it worked just fine.

Grind sunflower seeds on “grind grain” setting on your Blendtec blender, or you can use a food processor. If you need to grind your flax seeds as well, use the same process. Place the sunflower and flax seeds in a LARGE mixing bowl.

Dice/chop the onions and divide them into four equal mounds. Place 1/4 of the wet ingredients into the blender and then one mound of onions. Pulse using the “food processor : chop” setting on your Blendtec blender until all of the onions have visited the blade, or just pulse it in your food processor. Don’t make it too soupy.

Mix the blended onions into the dry ingredients in the mixing bowl using a large spoon. Repeat this sequence three more times. I allow the batter to chill and set up in the refrigerator for a few hours, which makes it easier to portion.

Portion out the batter equally onto the Teflex sheets. If you don’t have Teflex sheets, you can use wax paper.

Spread the batter out until it forms a square, roughly the size of the dehydrator sheet. Make sure that the batter is as thin and even as possible across the whole sheet. Uneven bread will dehydrate unevenly, and can cause problems with bacteria.

Place the sheets into the dehydrator and set it for 140 degrees. This high heat seals the outside of bread, and allows for you to turn it over in an hour.

After an hour, pull the sheets out and turn the bread over onto plastic grated sheets, removing the Teflex/was paper. This will allow the bread to dehydrate on both sides. Turn the temperature down to 105 degrees. The bread should take another 23 or so hours.

After twelve hours separate the slices, and turn them over on the trays. You’ll also want to swap the top trays with the bottom trays and turn them around, to make sure that the slices dehydrate evenly.