This is not my recipe. I got it from a raw food forum. However it is low
in carbs as breads go. It's very tasty and diabetic friendly. If you are
following a raw diet you would want to make sure to set your dehydrator at
about 110 degrees, although you could go up to as high as 145 for the first
two hours if you find that you need to...such as having things spoil before
they are dehydrated. Nama Shoyu is a raw soy sauce. Many raw foodists now
avoid soy. So if you want you can substitute 1 t. of Celtic Sea Salt. This
is what I used. And it does have a very strong onion flavor. If you are
not so fond of onion, you can substitute bell pepper for some of the onion.
Dehydrate to the texture you want. I did mine until it was firm on the
outside and still slightly soft on the inside, more like bread. But you can
also dehydrate longer for crisp crackers. Store leftovers in the fridge.
Note: I used a silicone scraper to shape this into individual pieces about
2" square. They were easy to flip over using a pancake turner.

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces,
(but not mush). Put in mixing bowl with the other ingredients and mix
thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about
1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4
hours or until dry and crispy. Either break into pieces or cut with a pizza
cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use
natural unbleached parchment paper instead of the teflex sheets.


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http://mysite.verizon.net/juliebove/index.htm

On Thu, 10 Aug 2006 05:01:02 GMT, "Julie Bove" >
wrote:

>This is not my recipe. I got it from a raw food forum. However it is low
>in carbs as breads go. It's very tasty and diabetic friendly. If you are
>following a raw diet you would want to make sure to set your dehydrator at
>about 110 degrees, although you could go up to as high as 145 for the first
>two hours if you find that you need to...such as having things spoil before
>they are dehydrated. Nama Shoyu is a raw soy sauce. Many raw foodists now
>avoid soy. So if you want you can substitute 1 t. of Celtic Sea Salt. This
>is what I used. And it does have a very strong onion flavor. If you are
>not so fond of onion, you can substitute bell pepper for some of the onion.
>Dehydrate to the texture you want. I did mine until it was firm on the
>outside and still slightly soft on the inside, more like bread. But you can
>also dehydrate longer for crisp crackers. Store leftovers in the fridge.
>Note: I used a silicone scraper to shape this into individual pieces about
>2" square. They were easy to flip over using a pancake turner.
>
>Onion Bread
>
>2 1/2 lbs sweet onions, peeled
>1 cup ground sunflower seeds
>1 cup ground golden flax seeds
>1/2 cup olive oil
>3 oz. Nama Shoyu
>
>Put onions in food processor with 's' blade and process until small pieces,
>(but not mush). Put in mixing bowl with the other ingredients and mix
>thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about
>1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4
>hours or until dry and crispy. Either break into pieces or cut with a pizza
>cutter, and store in refrigerator in an airtight container.
>*If you don't have an Excalibur dehydrator, any type will do - just use
>natural unbleached parchment paper instead of the teflex sheets.

What a great idea, thanks for posting it. After reading it, I can
think of thousands of different combinations that can be prepared in
the same way. Adding different combinations of raw nuts or shredded
vegitables would make great variations.

I will get out my dehydrator and give it a try. I will have to get
some Nama Shoyu, it is best to use it within a couple of weeks of
opening and kept refrigerated. It is unpasteurized and doesn't keep as
well as other shoyu's.

Andrea2
Type 2, pregnant