Raw Onion Bread
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 would also work in the oven. Please note the active prep time is around 20 minutes, this excludes the 13 hours required to dehydrate the onion bread.
- 3 large yellow onions about 770g
- 2 cups almond meal
- 1 cup flax meal
- ½ cup olive oil
- ¼ cup chopped capsicum about 80g
- ¼ cup chopped zucchini about 80g
- 2 cloves of garlic minced
- 2 tablespoons white or brown miso paste
- 1 heaped teaspoon thyme leaves
Peel and roughly chop the onions, place in food processor and blend till very fine.
Add capsicum and zucchini and blend again till finely chopped.
Transfer to a large mixing bowl, add all other ingredients and use your hands to work the mixture so that all ingredients come together in a dough.
Spread 2-3 cups of the mixture over a teflex sheet on a dehydrator tray, so it is about ¼ inch thick. Lightly score the surface to make for easier cutting later. Alternatively, press ¼ cup of mixture into a silicon mould (small bread shaped), then pop it out and repeat till you’ve worked your way through the whole lot.
Dehydrate for one hour at 145˚F, this helps seal the outside. Now turn the temperature down to 115˚F for a further 12 hours (or longer for a firmer bread). At the halfway mark, cut the bread along the score marks then flip. If you used silicon moulds to shape your bread, flip them over too.
Store in an airtight container.
Calories: 169kcalCarbohydrates: 6.7gProtein: 4.4gFat: 14.4gSaturated Fat: 1.6gFiber: 3.3gSugar: 1.2gVitamin C: 1.3mgCalcium: 490mgIron: 0.2mg