{"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

\"Raw<\/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

Raw Onion Bread Toppings<\/h2>\n