Tuesday, March 23, 2010

Another Raw Onion Bread Recipe

When I ate a standard cooked diet, I was a sandwich master. There seemed to be an endless variety of bread options available, and don't get me started on the best cheese/veggie/condiment combinations. I never thought sandwiches got enough respect. A well-rounded meal you can hold in one hand--what more could you ask for?

Bread is still one of my favorite things. Wheat makes my face break out and my ears itch, so cooked bread no longer tempts me, but I love experimenting with Raw breads, crackers, and crepes. A piece of toast on the side of my salad, a Raw burger, or a veggie sandwich is one of my greatest pleasures. The options are still limitless.

This time, I started with my version of Matt Amsden's classic onion bread recipe, and used Julie's technique for caramelized onions. I threw in my own twist, and the result was delicious. (I also like to add in other veggies, like zucchini or finely chopped spinach when I have them on hand.) I'm a big fan of taste-as-you-go food creating, so I didn't measure or write things down. This is how it generally went.

Garam Masala Onion Bread

2 medium yellow onions
1 medium red onion
sea salt
1 tablespoon agave
1 cup flax seed, soaked in 1 cup water for 30+ minutes
3/4 cup sunflower seed, soaked and drained (Mine were already dehydrated.)
1/4 cup wheat-free, reduced-sodium tamari
1/8 cup agave
1/8 cup olive oil
garam masala seasonings
water as needed
sea salt to taste

(My onions were crazy strong in flavor and odor, so I used Julie's method of caramelizing them. They actually can go in without that step.)

Slice onions thin. I used a mandoline for this, but I cut my finger! Sprinkle generously with sea salt and let sit for an hour or two. Pour off the excess liquid. If they still seem stronger than you like, rinse them in running water.

Toss the onions with 1 tablespoon agave and a bit of salt. Let dehydrate overnight, or until they reach the desired consistency.

In a high-speed blender, process the soaked flaxseeds with enough water to get the job done. It can get very sticky in there if you don't add enough water, and it would definitely shut down a regular blender. If you don't have a high-speed blender, you're better off grinding dry flaxseeds in a coffee grinder.

Grind the sunflower seeds. Mine were soaked and dehydrated, so I used the coffee grinder.

Add the seeds and all other ingredients to a bowl and mix well. Add water until you get your desired consistency. More water will result in a thinner bread.

Dehydrate on teflex sheets at 105-degrees, or until you can easily flip the sheets and lift them off. Dehydrate overnight, or until the bread is as crispy as you like.

This is great for sandwiches or topped with Raw honey butter (coconut oil mixed with honey and a dash of salt.) Enjoy!
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