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NOTES

This makes 3-4 Teflex lined trays of bread, each tray yields 9 generous sized pieces, approximately the size of a piece of fluffy white Wonder Bread from days of yore.

I don’t care much for onions but I like them just fine in this bread.

INGREDIENTS

  • 5 onions ( I like sweet yellow, up to you)
  • 3 cups flax seeeds, ground in a high speed blender (not soaked, make sure blender is dry)
  • 3 cups sunflower seeds, ground in high speed blender (not soaked, make sure blender is dry)
  • 1/2 cup Bragg’s (used because it’s wheat free, you can use
  • 5 Tablespoons Nama Shoyu plus water to equal ½ cup instead)
  • 1 cup good quality olive oil (EVCPOO extra virgin cold pressed olive oil)
  • 6 large medjool dates, pitted
  • 1 cup raisins (or a bit more)
  • Optional: caraway seeds (I used 3 oz in half of above recipe)

Note: I also added 3/4 cup nutritional yeast to half of above recipe and didn’t find it to make much difference in taste one way or the other, but if you WANT the nutritional benefits from it in this bread, it works just fine.

If you want to test flavors in half of the recipe make original recipe, divide the batter, then add what you want to one of the bowls (or as I did, when I had about half left in the one bowl)

DIRECTIONS

Process the onions in a food processor into thin slices or use a mandolin or you can do it by hand but they are best very thin so a gadget often works best. Put sliced up onions into a large bowl.

Place ground up flax and ground up sunflower in bowl with onions.

Blend the Nama Shoyu/Braggs, olive oil and the dates and raisins until well blended, you are looking for a smooth consistency.

Pour this mixture over the rest of the ingredients in the bowl. Mix well until the ingredients are thoroughly combined.

Use about 2 1/2 cups of this mixture per tray, lined with a Teflex sheet. Spread evenly; keep about just less than 1/4″ thick.

Start the dehydrator at 140 degrees, and turn down to 115 when warm to the touch. (If you can not be around to do it this way, just set it at 115 or 120). In about 12-24 hours when the top feels firm and dry, flip the tray onto another tray that just has the mesh liner, not the teflex liner, and peel off the teflex sheet. Continue to dehydrate at 115 for approximately another 12 hours. It would be difficult to ‘overdue’ this bread, the dates and raisins keep it flexible.

Cut into 9 equal pieces (2 vertical cuts and 2 horizontal cuts). Store in baggies or sealed containers. This bread lasts for many months.

Note: using dates and raisins does not impart a sweet taste to this bread at all; what it does do is make it nice and flexible like, well, bread. And the ’sweetness’ while you can’t taste it, adds to the depth of the flavor of the bread as it now contains most or all of the tastes, sweet, salty, bitter, pungent and sour.

Note: this recipe is just one of many hot tips and shortcuts (make this recipe 2-3 times a year for all your ‘bread’ needs) that my students learn in my three month coaching course Your Raw Food Diet with Nomi-http://yourrawfooddiet.com

 

Comment

  1. Beth Israel says:

    I am very interested in your onion bread but one question the recipe calls for 1/2 cup of Bragg’s; Bragg’s makes a lot of products which one are you referring too?

  2. Ahava says:

    The onion bread recipe sounds wonderful; however I do have two questions concerning the recipe.
    1/2 cup Bragg’s (used because it’s wheat free, you can use
    (1) Is this 1/2 cup Bragg’s Amino Liquid if not what is the item?
    (2) and is the Nama Shoyu an addition to the above item or separate because the Bragg’s Amino Liquid tastes like Soy sauce to me:
    5 Tablespoons Nama Shoyu plus water to equal ½ cup instead)

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