Sunflower Onion Bread

I have some Eucalyptus leaves on my table. They make me happy because my Dad and I used to go on long walks when I was a teenager in L.A. And he’d take a Eucalyptus leaf, break it and let me smell the rich oils emanating from the broken leaf. Over and over, as if I’d never smelled it before. They didn’t grow in Ecuador naturally, I hear, but were brought in. The tall groves announce their presence with their aroma, before I even see them!

Recipe of the Day – Onion Bread

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and used Coconut Aminos instead of Nama Shoyu for a less salty taste. Eat with hummus, tomatoes, avocado or a salad! You’ll want to make this a staple in your raw food kitchen.
Ingredients:

3 yellow onions, large, sweet
1/2 cup flax seeds (golden, brown or a combo), ground
1/2 c. chia seeds
1 c. raw sunflower seeds, sprouted and ground in a food processor
1/4 c. coconut aminos
1/3 c. cold pressed olive oil
Directions:

Peel and half the onions. Pulse just a few times in the food processor, before it becomes mush.
Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.

Word of the Day – luna – moon

Tip of the Day – This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. And a great recipe for variations ! Eat with hummus, tomatoes, avocado or a salad! You’ll want to make this a staple in your raw food kitchen.

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