Wednesday, 28 October 2009 15:08

This is an easy recipe of a flavorful bread than can be used to make sandwiches, use as dip or to eat alone.

Based on a recipe by Matt Amsden at RAWVolution. We’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.


3 yellow onions, large
1 cup flax seeds (golden, brown or a combo), ground
1 cup raw sunflower seeds, ground in a food processor
½ cup Braggs Liquid Aminos or Nama Shoyu
¼ cup cold pressed olive oil

  1. Peel and half the onions. Slice in a food processor (with slicing disc).
  2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
  3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).
  4. Dehydrate at 37°C for 24 hours. Flip and return to dehydrate for 12 hours.
  5. Cut into 9 equal pieces (2 cuts horizontally, 2 cuts vertically). Usually makes 18 pieces.

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