Howdy World,

I know how much a good ‘ol piece of thick white bread and butter tastes….but you don’t want that!  All you need is my Onion Flatbread with some avocado and you’re set.  This recipe has been adapted from RAWvolution by Matt Amsden and is made using my Excalibur dehydrator but can also be made using your trusty oven on the lowest setting.  The purpose of the dehydrator is to remove the water content so the bread becomes firm and pliable while keeping the enzymes intact.  The oven can accomplish this also but the heat of the oven will kill the natural enzymes in your raw food.  No problem…life is about baby steps and just getting more veggies into your diet is awesome.

I always get my clients to remove gluten from their diet immediately as it makes such a huge difference in inflammatory processes, bloating, gas and all other digestive dysfunctions.  Women especially react strongly to gluten and it causes water retention and unnecessary weight gain.  Contemplating the removal of gluten can case anxiety as we use it as a caloric crutch and what will we use instead!

This Onion bread recipe is fantastic as you can use it to make sandwiches, for dips as a cracker or just along with veggies as a snack.  It is very easy to make and the only time consuming component is waiting for it to be done.  Here is the recipe:

onionbreadmarch112016 003ONION FLATBREAD

3 medium Yellow Onions sliced finely

1/3 cup Tamari or Braggs Liquid Aminos for those not using Soy

1/2 cup Water

3/4 cup ground Flax Seed

 

onionbreadmarch112016 0061/2 Sunflower Seeds ground (in the food processor)

1/4 cup Olive Oil

I use the food processor to do all of my work.  Using the slicing blade I first process the onions and then place in a large bowl. You can also use a mandolin slicer or just a sharp knife to get your fine onion slices.  Next I process the sunflower seeds using the S blade until a nice flour forms.  Place these and the rest of the ingredients into the bowl and using your hands combine everything together.

If you are using a standard dehydrator divide the mixture in 2 and spread over a teflex sheet (these are non stick sheets made for the dehydrator).  Using a spatula or my favorite tool the offset spatula, spread the mixture evenly.  If you are using an oven, spread the mixture over parchment paper on a large cookie sheet.

Dehydrate at 105 degrees F for approx. 12 hours then flip the bread over and peel off the teflex sheet.  Continue to dehydrate for 12 + hours until the bread has dried but is not crispy.  You still want a bit of moisture and pliability.  We will use this same process in the oven putting the temperature on the lowest setting.  Cook for about 1.5 hours and then flip the bread over and remove the parchment paper.  Continue to bake until the bread is still a bit moist and pliable but not dried out…maybe around 1.5 or more hours.

I use scissors to cut into bread slices.  Keep them stored in a sealed container in the refrigerator for several weeks.

Love Jennifer xoxo

FYI – I grew these lovely Red Clover Sprouts in my FreshLife Automatic Sprouter which I will feature soon!