Raw Onion Bread
Ingredients:
2 large yellow onions
2 1/4 c flax seed, ground in a high speed blender
2 1/4 c raw sunflower seeds, ground in a food processor
1 c Nama Shoyu (I used Braggs)
1 C olive oil
Directions:
Peel and halve the onions in a food processor. Slice the onions with a mandoline, as thin as possible or with a spiralizer. Transfer to a large mixing bowl, add the remaining ingredients, and mix until all are thoroughly combined. Spread mixture evenly on dehydrator trays with parchment paper (about 2 cups of mix per sheet if using excalibur 4 tray dehydrator). Dehydrate at 105 degrees Overnight. Flip the crackers onto a tray. Dehydrate another 6 hours or until dry. Once dehydrated cut into 9 equal pieces.
Makes 36 pieces
2 large yellow onions
2 1/4 c flax seed, ground in a high speed blender
2 1/4 c raw sunflower seeds, ground in a food processor
1 c Nama Shoyu (I used Braggs)
1 C olive oil
Directions:
Peel and halve the onions in a food processor. Slice the onions with a mandoline, as thin as possible or with a spiralizer. Transfer to a large mixing bowl, add the remaining ingredients, and mix until all are thoroughly combined. Spread mixture evenly on dehydrator trays with parchment paper (about 2 cups of mix per sheet if using excalibur 4 tray dehydrator). Dehydrate at 105 degrees Overnight. Flip the crackers onto a tray. Dehydrate another 6 hours or until dry. Once dehydrated cut into 9 equal pieces.
Makes 36 pieces
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