WARNING: DON”T WEAR MAKEUP WHEN MAKING THIS AND LEAVE THE HOUSE FOR THE DAY
When I was away doing my internship I really got intrigued by the idea of raw food. Not that I think I could ever live on a raw diet (I like cooked foods too much, too much time, I like food too much, too much time…), nor do I think anyone should necessarily, but the idea that you can take any staple dish and recreate it into a raw one was so fascinating to me. I’m talking about ANYTHING, you name it. Burritos, spaghetti and meatballs, bacon, cheesecake. I give total kudos to all raw chefs out there – you rawck my world.
When my mom came to visit me, we went to a raw restaurant for dinner where we were introduced to onion bread. Now my mom and I are big carb eaters, so the thought that we could eat bread that was raw and had no flours in it once again rawcked our world. We literally went out a bought a dehydrator the next day.
So apparently onion bread is famous in the raw community, but it’s my goal to make it famous in all communities. I really do think that I could live off of this stuff for the rest of my life. It’s like literally having your cake and eating it too, but with bread. Not only is it the most delicious thing one could ever eat, but it is loaded with omega 3 and 6 and like the name says, it is full of onions (detox party in my mouth). Now like I mentioned above, making this bread will make you cry (tears of joy obviously). So if you don’t have a pair of onion goggles, I suggest that you get some. Unfortunately I left mine back where I was doing my internship. But even lack of onion goggles will not stop me from making this stuff. It’s that good.
Famous Raw Onion Bread
1 cup sunflower seeds
1 cup ground flax
3 large onions
1/4 cup olive oil
3 tbsp tamari
– in a food processor, process the sunflower seeds until fully ground. Transfer to large bowl
– using the grating blade of your processor, grate 2 of the onions. Transfer onions to the large bowl
– using the S blade of your processor, slice the remaining onion and transfer to the large bowl.
– add the ground flax, oil, and tamari. Mix everything really well.
– spread the mixture on your dehydrating sheets (should be 1/2″ – 3/4″ thick)
– dehydrate for 8-10 hours, flipping once.
*put parchment paper on top of your teflex sheets so you don’t ruin them with stinky onion. Nobody like raw cookies that taste like onions!
You don’t need a dehydrator to make this, you can bake it in the oven on a low, low temperature too. Obviously this doesn’t make it raw anymore, but it’s one step at a time. You know I like keepin’ it flexi around here.