For those of you who love raw food (this is day 2 of my 5 day raw food posts), you will really find this almond onion bread just perfect for sandwiches. I ran out to my co-op early this morning and picked up this weeks choices; micro-greens, peaches, red pepper, corn, cucumber, butternut squash and green onions. All organic!
I used the cucumber, red pepper and micro greens on the sandwich. All of which tasted super fresh! I can't wait to get into that butternut squash... I have lots of ideas.
For this recipe, I played around with different ingredients and it's a slightly different take on the "Raw Onion Bread Pita" recipe posted August of 2010. The coconut oil I used gave it a slightly sweet/bready taste.
You will need a food processor and dehydrator for this recipe
Raw Almond Onion Bread
3 cups raw almonds, soaked for 3 hours
5 medium onions
1/2 cup chia seeds, ground in a spice grinder
1/4 cup extra virgin coconut oil
2 tsp sea salt
Drain almonds. In a food processor, process almonds, salt and coconut oil. Stop and scrape sides down. If mixture looks too dry, add a tablespoon of water at a time until it becomes completely mixed-but not too wet.
Remove almond mixture and place into large bowl. Place onions in food processor and process/pulse until they are chopped, but not liquidy. Add to almond mixture. Add ground chia seed and mix completely.
Spoon onto 2 dehydrator trays lined with teflex or parchment paper and spread to 1/4 inch thick evenly. Dehydrate at 105 degrees Fahrenheit for 6 to 8 hours. Flip (placing an empty tray on top and turning over, lift off teflex). Dehydrate another 5 to 6 hours depending on softness you prefer.