The Raw Cooked Vegan

Sunday, August 8, 2010

Raw Onion Bread Pita

If you have an interest in raw, living foods and own a dehydrator, then it's likely you've heard of raw onion bread, or even tried making it. My first recipe came from a raw food book and I thought it was too salty and had an overwhelming taste of flax. I experimented with several different versions and finally came up with this recipe. I think it resembles pita more than bread. It's great with hummus! So good and so addicting!
Be prepared to wait 24 hours for this stuff. But totally worth it!
You will need a dehydrator and a spice grinder
Raw Onion Bread Pita
5 medium organic sweet onions, sliced thinly
1 1/2 cups ground raw sunflower seeds
3/4 cup fresh-ground flax seeds
2/3 cup hemp seeds (not ground)
1/2 cup olive oil
1/2 cup water
1/2 cup wheat-free tamari
1 tsp dried rosemary
2 cloves of garlic, minced
Peel onions and slice thinly (with a mandoline slicer if you have one). Place onions in a large bowl. With kitchen shears, snip onions into smaller pieces. Add hemp seeds to onion bowl.
Grind flax seeds in spice grinder until you have 3/4 cup. Add to onion bowl.
Grind sunflower seeds with 1 tsp rosemary in spice grinder. Grind two batches until you have enough for 1 1/2 cups. Add to onion bowl.
In a lidded jar, combine olive oil, water, tarmari and garlic. Shake well and pour over onions. Stir with a wooden spoon until completely combined and onions are saturated.
Divide onion dough evenly onto three dehydrator trays lined with parchment or teflex sheets. Spread thin with the back of a spoon.
Dehydrate at 105 degrees for 12 hours. Carefully peel back parchment paper/teflex, then flip onto another tray and dehydrate another 12 hours. Take out and cut with pizza cutter or kitchen shears.

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