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Raw onion bread on a marble counter topped with various spreads

Raw Onion Bread

Naturopath Lauren Glucina
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.
5 from 4 votes
Prep Time 20 mins
Total Time 20 mins
Course Bread
Cuisine Gluten free, Vegan
Servings 18
Calories 169 kcal


  • 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
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