In fact, I had to use some will power to stop eating this bread on the night it was ready. If you like sweet (from the onions), salty (from the Nama Shoyu), and chewy (from the whole combination), then this recipe may just become one of your raw-food-cuisine favorites.
The recipe comes from RAWvolution; here it is:
- 3 large yellow onions
- 3/4 cup flax seed, ground in a high-speed blender
- 3/4 cup raw sunflower seeds, ground in a food processor
- 1/2 cup Nama Shoyu
- 1/3 cup olive oil
- Peel and halve the onions.
- In a food processor, cut the onions with the slicing disk.
- Transfer onions to a large mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
- Spread 2 cups of the mixture evenly on dehydrator trays lined with a Teflex sheets.
- Dehydrate at 100 degrees for 24 hours.
- Flip the crackers/bread onto a tray with mesh only and remove Teflex.
- Dehydrate another 12 hours.
- Once dehydrated, cut into 9 equal pieces.
I made several modifications.
First, I assumed my dehydrator would not hold the full batch so halved it. It is
now clear that I could have put 1/2 of the full batch in each of two fruit-roll-sheet-lined trays.
Second, I dehydrated for 23 hours before turning and then dehydrated for another 20 hours. As I have said before, the times vary according to your particular house, so you need to check periodically; I checked every several hours, maybe a total of 4 times in all.
Third, I broke mine into many irregular pieces to use as crackers, rather than big ones to use as bread.
The taste of these is marvelous! I gave some samples to friends at a business meeting yesterday. As a result, one of them is going to buy a dehydrator, and he e-mailed me last night to get this recipe. Try it for yourself, and see what you think. Let me know.
Image credit: Yummy Raw Kitchen (although from a very slightly different recipe: more flax seeds, sunflower seeds and olive oil, and less Nama Shoyu).
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