{"id":6382,"date":"2016-02-19T08:02:58","date_gmt":"2016-02-18T19:02:58","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=6382"},"modified":"2018-04-18T17:31:45","modified_gmt":"2018-04-18T05:31:45","slug":"raw-onion-bread-recipe","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/raw-onion-bread-recipe\/","title":{"rendered":"Raw Onion Bread Recipe"},"content":{"rendered":"
A twist on the raw foods classic. Raw onion bread is naturally gluten free, soft and spongy and pure delicious. You will need a dehydrator for this recipe, though I suspect it will also work in an oven.<\/em><\/p>\n <\/p>\n Raw onion bread is a total Raw Foods classic. The basic recipe calls for onions, sunflower seeds, flax<\/a> and olive oil – that’s it. Sometimes there is the addition of nama shoyu or tamari (soy sauce) to flavour it. I’m not sure where the original recipe came from, but it’s a pretty special, fool proof basic. I think part of its popularity lies in the fact that the finished bread has a soft and spongy texture.<\/p>\n I have adapted the basic onion bread recipe slightly, and added in some garlic, capsicum (bell peppers), zucchini, fresh thyme from the garden and miso. The miso gives it a lovely rich and slightly salty flavour, whilst adding in some beneficial probiotics<\/a>.<\/p>\n You need a dehydrator for this recipe – although, I suspect it would work fine baked in the oven – no promises though – I haven’t tried it myself! Also – during the dehydration process the onions lose their sharpness and develop a lovely subtle sweet taste. Despite it needing dehydrator time, the making of this bread is quick and simple (albeit a wee bit teary, thank you onions).<\/p>\n I have been taking my Raw Onion Bread to Naturopathic College<\/a> for lunch. It goes beautifully with the simplest of toppings. Here are some ideas...<\/p>\n [bctt tweet=\"Soft and spongy Raw Onion Bread - full of anti-inflammatory compounds. Find it here.\"]<\/p>\n Now, since Raw Onion Bread is choc-filled with onions, it makes it a good source of quercetin. Quercetin is a natural compound (a flavonoid) found in foods such as apples, berries, black tea, buckwheat, broccoli, grapes and red wine [1].<\/span><\/p>\n Quercetin is a powerful antioxidant with 3.5 fold greater antioxidant activity than curcumin<\/a> – a compound in turmeric<\/a> [1].<\/span> It has anti-inflammatory actions, and, studies suggest it helps lower blood pressure and protects the cardiovascular system [1].<\/span> It also has an anti-allergic effect, inhibiting the degranulation of mast cells, and thus preventing the release of histamine – the chemical responsible for those typical allergic, running nose and watery eyes symptoms [2].<\/span><\/p>\n As with most fruits and vegetables, the flavonoids are most potently concentrated in the skin and outer layers [3].<\/span> So, if you have to peel it, take care to remove just a thin layer.<\/p>\n Finally – if anyone has tips or tricks to share re. handling onions without crying like a baby, please share! I wear my sunglasses in the kitchen. There must be a better way!<\/p>\nRaw Onion Bread Toppings<\/h2>\n
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Quercetin in onions – antioxidant and anti-inflammatory<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Raw Onion Bread<\/h2>\n