Friday, January 26, 2007
Onion Bread
6:16 PM | 
Posted by
Luis Guerreiro
9 (2 pieces each serving)
This is an easy, flavorful flatbred than can be used to make sandwiches, to dip or to eat alone. Based on a recipe by Matt Amsden. Basically, the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste. This is an easy recipe for variations!
Ingredients
- 3 yellow onions, large
- 1 cup flax seeds (golden, brown or a combo), ground in food processor
- 1 cup raw sunflower seeds, ground in a food processor
- ½ cup Braggs or Nama Shoyu
- ¼ cup cold pressed olive oil
Preparation
Peel and half the onions. Slice in a food processor (with slicing disc). Place in large bowl and mix with rest of ingredients until thoroughly combined. Spread 2 cups over a Teflex sheet, repeat until all of mixture is used. Dehydrate at 100°F for 24 hours (38ºC). Flip and return to dehydrator for 12 hours. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.
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