Onion Bread...Fabulous!

[Pansy]

Hi Everyone,
This recipe is from a friend of mine and it is great! Try not to eat it all at one sitting, it is that good!

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

Bon Appetite!

Pansy

[smasty]

This looks great!!! I will try it very soon, thank you!!!

[Curtis]

Thank you Pansy have printed this and will be trying soon!

[Joopie]

Oooh, that sounds good! Thanks, Pansy!

[Pansy]

Your all welcome...let me know what you think!

Have a great evening!

Pansy

[Curtis]

Okay got this drying now. :) lol I already know I am going to like it tasted great before drying! had to taste it. :)

[Tanja_swe]

Mmmmm this sounds delicous!! Thanks for sharing!

[Rawkinlocs]

Yes, this does sound good. I had given up on bread recipes (especially the sprouted grain ones) but I might have to try this one on for size! Now are sweet onions the yellow ones or which ones are they? Thanks! :)

[Olive]

I think I'll give this one a whirl this weekend. Rawkinlocs, I bet it would be really good with Vidalia's or the sweet Spanish onions out right now! Or maybe the super sweet white Maui ones!

Oh, Rawkinlocs, also wanted to share that Elaina Love has some good bread recipes that use almond meal leftover from making almond milk. I cut down on the amount of flax seed, since I'm not so fond of it, but it's good! We scarfed a dangerous amount of the cinnamon rolls right after making them. Alissa has some of her recipes in her book, and Elaina has some posted on her site. I have Elaina's binder, and I can email you her garlic bread recipe if you like.

[Pansy]

Hi All,
These are more like crackers than bread to me..don't know why my friend calls them bread...no matter..I just lov'em!

Rawkinlocs...the sweet onions are yellow...just make sure they say sweet on the onion. You could use red also. I just like the sweet ones!

Try this with Alissa's Broccoli soup..yummy!

Curtis, I am so glad you like them...You are fast!

Take Care All!

Pansy

[Sharon in Colorado]

Sweet Mayan onions just went on sale at my Safeway. I wouldn't even try it with those strong onions...they are way too powerful!

I learned on the Food Network that the sweet onions don't have much of a shelf life. These are Vidalias, Mauis, Mayans. And they have a very short-lived season. I believe they are more available in the springtime.

I can't wait to try this. Thanks!

[ksabe98]

I am interested in the garlic bread recipe and the cinnamon roll recipe. Are either of these in the book? Can you PM them to me or email or something? ksabe98@netscape.com thanks.
Lisa

[SimplyRawesome]

Am I reading this recipe right ... 2 1/2 POUNDS of sweet onions?! :eek:

[Sharon in Colorado]

I used 3 onions, which was almost 3 pounds but figured by the time they were skinned and trimmed down, it was about 2 1/2. I also used some agave nectar instead of all the olive oil and some Bragg's and Celtic salt to taste since I didn't have 3 ounces of Nama Shoyu.

They turned out GREAT! The entire house smelled like an onion ring factory!

[Pansy]

Yep...you read it right! They are the best..have some in the dehydrator as I am typing this now.

Try it, you'll like it! ha ha!

Have a great evening!

Pansy

[SimplyRawesome]

Thanks Sharon and Pansy. I definitely plan to try this recipe, just didn't realize that 3 onions would equal 3 pounds! Sharon, you must have some big onions!! LOL. I need to go buy a bag tomorrow.

[deb]

:D

I didn't make these according to the recipe but talk about goooood!!! Oh man!

When I got ready to make these last night, I realized I didn't have THAT many onions. I had about 1.5 pounds of onion. So, I added 2 bell peppers and 2 ears raw corn (cut off :)) I also threw in a few whole flax seed and a bit of agave nectar. Oh, also, I didn't have the nama so I used celtic sea salt.
(Maybe I should just post this as a different recipe!?)

I know what you mean about not eating it all at one sitting!! It reminds me a bit of my mom's turkey dressing. I tasted it and gave some to Terry after it had only dried a while. I wish I had his reaction on video to say thank you for posting this!!

[AphexPhode]

The onion bread sounds delish, but I generally have a problem with eating raw onions. They are too strong for me and cause heartburn and pain. Does dehydrating them take the edge off? I've never had a problem with cooked onions. But for whatever reason raw garlic and onion hurts me every single time. Thanks in advance for any response :)

[Rawkinlocs]

I have the onion bread "baking" now in the dehydrator! Boy does it smell good and when I tasted the "dough" for it last night after mixing it, it was good.

ApexPhode, yes, dehydrated onions does take the edge off. Even marinating them in say, olive oil and sea salt or Nama will take the edge off as well. So, anytime you want onions on/with something, try putting them in a marinade first and either allow them to sit for an hour or longer or put them in the oil and then dehydrate for a more "cooked" taste.

[Sharon in Colorado]

Yes, Nutrimom they were very large onions. They were the kind that looked like very large flying saucers as they were flat. 3 of them weighed between 2 1/2 and 3 pounds all together.

AphexPhode - the onions used are the sweet variety which lessen the harshness, also the dehydrating mellows the flavor. You can soak them for a while too, after you slice them in half.

According to Natural Hygiene laws, onions and garlic are off limits because they cause weird brain activity & nightmares and you wouldn't feed them to a young child or eat them alone as a meal. I find it difficult to give up such things.

[SimplyRawesome]

:D I realized I didn't have THAT many onions. I had about 1.5 pounds of onion. So, I added 2 bell peppers and 2 ears raw corn (cut off :)) I also threw in a few whole flax seed and a bit of agave nectar. Oh, also, I didn't have the nama so I used celtic sea salt.

(Maybe I should just post this as a different recipe!?)Mmmmmm... Deb, this sounds good too! Thanks for the "alternate" recipe! I'll try both! ;)

[SimplyRawesome]

I'm new at this dehydrating thing, so any particular temp on the dehydrator? I know it's supposed to be under 112° but does it matter at what temp?

[Rawkinlocs]

Okay, I tasted my onion bread and it's good! I really like it. Good flavor. It's still not quite "cracker-crunchy" but it's solid enough to eat and I'll leave it in there longer because I'd like it as crisp as it can get.

Nutrimom, I had my dehydrator set on 105 degrees...but anything under (what is it...110 or so?) should be good.

[flutterfly]

I will be making this within the next week. Thanks for sharing a good sounding recipe. Of course I have never seen a bad recipe on this site lol

[Pansy]

Hi All,

If you have an excalibur dehydrator, you can set the temp. at 145 degrees for 1-2 hours, then back down to 105 degrees.

Sorry for not mentioning that earlier.

Have fun!

Pansy

[Helen Of Tennessee]

Sharon in Colorado,

Thanks for the tip of using Braggs & Celtic Sea Salt. I have both of them. I've never used the Braggs before. I understand it's not raw, but for what little goes in, I think I'll try this recipe, as soon as I pick up some new sun flower seeds (I already dehydrated my sunflower seeds for a quick snack). Can I grind them up even though they have been dehydrated?

<>< Helen of Tennessee

[Sharon in Colorado]

You're welcome Helen. I thought I might as well use what is left of the Bragg's I have. I know there is quite a bit of controversy about it.

I guess for that matter most of the recipe is questionable. It's better than a cooked bread, but how 'raw' is the whole recipe, really.

Don't see why you cannot grind up the sunflower seeds.

[Helen Of Tennessee]

Hi Sharon of Colorado,

I'm glad you said that! Everything in it was raw except the braggs (or so I thought) but then I saw the olive oil. It's not raw either. Rats. I'll probably pass this recipe up. I don't mind a "little" something mixed in a batch of all raw, but not 2-somethings.

<>< Helen of Tennessee

[Rawkinlocs]

Okay Pansy, I am LOVIN' this onion bread!!

I just had the BEST sandwich I've ever had since going raw. I had two "slices" of the bread, a nut meat recipe, sliced tomato, bell pepper and lettuce. It was SO good. My little 2 year old loved it too (he's the only one who would try it). The bread was left in the dehydrator and tastes even better today than it did yesterday.

I'm in love! Definitely a new staple of mine as I'll be making more today! Thank you and your friend for sharing this recipe :D

[Pansy]

Hi Rawkinlocs,

See I told you that it was addictive...I just love it too. Your sandwich sounds great...I am going to try that! That is so cute that your 2 yr. old likes it...now that says something...he is a smart boy like his mama!
I make it at least once a week..it just don't last long between my husband and me. (also when I have to pass some out to my sister and mom)

So glad you all enjoyed it!

Have a great day!

Pansy

[Sweet lips]

Pansy and the rest of you

;) Y'ALL HAVE STARTED SOMETHING WITH THIS ONION BREAD -MAN OH MAN - UMMM UMMM UMMM, THERE ARE JUST NOT ENOUGH WORDS TO EXPLAIN THIS EXPERIENCE.

I have a whole in the middle dehydrator and I put it on last night before bed based on a suggestion from Rawkinlocs. I got up this a.m. and flipped it over and ate a nibble, and thought this is good. After a couple of hours I took it off of the dehydrator and

Plus number 1 :) it remained whole for me
Plus number 2 :) it is pliable enough for me to make a sandwhich
Plus number 3 :) I had a piece with my avo butter and I am in bread heaven

Besides all those smiling plus things, I just said - it sure was easy! for Pansy and each of you who tried it and made changes, thank you sincerely, day 4 raw is a success! :D Yeah BaBY! Now, all I need to do is try to save HUBBY a taste. Well, the blessing is I had enough for two sheets, so it will be here when he comes home - barely!

Please, I don't want anyone to spoil my experience by telling me it could be too much of something, fat, protein, whatever, whatever, [COLOR=Red]IT IS TOO GOOD TO BE TOO BAD FOR ME! :D

BTW - did you notice it was all about me - really guys, I am not selfish, aww bread - okay I am done :)

[rawmom]

Hey Sweetlips - I'm glad you are enjoying the bread so much! Can't wait to make it myself! I was wondering, what is in the avo butter? Would you care to share? Thanks.

Rawmom

[SimplyRawesome]

...I put it on last night before bed based on a suggestion from Rawkinlocs. I got up this a.m. and flipped it over and ate a nibble, and thought this is good. After a couple of hours I took it off of the dehydrator ...
Sweetlips, at what temp did you dehydrate your bread? I had mine set at 110° and I had to dehydrate it for 24 hours before it was of a bread-like consistency.

Just out of curiosity, did your entire house smell like onions? Mine did. I had to open the windows yesterday. Next time I make it, I'll put the dehydrator in the garage or outside if it's not too cold.

Okay, I thought it was good but extremely "oniony" - a bit too strong for me -but I still liked it. I nibbled at it throughout the day yesterday. I'm going to try it today with some mock salmon pate and some romaine or kale and see how that goes.

[Sweet lips]

Raw Mom - avo butter is not an origianal, it is from a post by rawvegirl -
Wow. Last night I blended avocado with a little sea salt and a little water, and it tasted exactly like butter to me! I had raw corn on the cob with it and kept moaning in ecstasy. It was so good!

Nutimom, there are two factors that may have made mine get ready faster - I used a temp of about 115, and I did not want it too crispy as I wanted it to be able to be used for sandwiches. It was the dehydrator for about 15 hours, and I had two trays, so it was kinda thin.

I used really sweet onions, so my home smelled a little like stuffing. It wasn't too oniony for me. My son thought it smelled like funyuns - some fake me out processed onion rings found in the chip section. All in all it was a pleasant experience because it is all gone - the family consumed it. I was the star last night :D

[greengirl]

Okay, I made the onion bread last night. It's STILL in the dehydrator, though. I have an American Harvest and it seems like I have to leave food in there much longer than all recipes call for...

Anyway, it smells sooooooooo good! My roommate says the house smells like an onion factory! Is there such a thing? I haven't tasted it yet... I'm waiting until I get home tonight!! :)

[askcassyfirst]

I am quoting this out of my journal so you can all hear my feedback on the recipe.

I love sweet onions, so I was looking forward to this. Great recipe. I don't use soy so I pased on the tamari and braggs, and used a bit of celtic sea salt instead. the "batter" tastes good so I am sure the bread will too! I love wraps and flat bread, so I shall use it like that. Not rolled, but folded I guess.

The recipe made 2 1/2 sheets in my dehydrator! Speaking of dehydrators, I have an old Ronco that was given to my by a former boss. It works, only you have to keep the trays high off the bottom level, since I think it gets too warm down there. (It has no thermometer.) I have used it for a year or so, and as frugal as I am I just can't see buying an Excalibur when I have this one that works fine. (I don't tend to do too much dehydrating, I typically eat stuff natural and water filled ) ;)

I am having no cravings whatsoeer for wheat, since I cut it out for the 30 day challenge, and that is nice. I am thrilled to try the new "bread" recipe since it doesn't use wheat. Most of the crackers I make are sprouted wheat with ground sesame in them. So this is a nice change. I know my body does MUCH better without the wheat.

Thanks for the recipe. I think if one wanted to replace the Olive oil with mashed avocado to make it more "raw" they could. (I have done that in other crackers.) Either way, it looks yummy in the dehydrator, and I will enjoy it for lunch tomorrow!

Cassy


:)

[SimplyRawesome]

Sweet Lips, That's it!!! I made it too thick! That's why it took so long. It was probably 1/2" thick. AHA!! Now that makes sense. Thank you!

[flutterfly]

I have the onion bread in the dehydrator and have tasted a little. You are right it is very good. My whole apt. smells so good. I hope that I am making the other people in the building hungry
, they are always cooking things that smell good so I love it when I have something that teases them lol

[smasty]

Ok...I bought my onions today! I'll whip it up tomorrow. I can't wait!!

[tracyinfo]

Someone mentioned olive oil as not being raw. I buy the cold-pressed olive oil assuming it was "raw". Is this wrong to think that way?

--Tracy

[flutterfly]

If you set your temp at 145 degrees as said on page one you are eating cooked. The temp has to be lower than 115 degrees.

[Sweet lips]

No Tracey, you are not wrong to think that way. This website my assist you :http://www.olivetree.eat-online.net/default. Have a nice day

[greengirl]

Pansy, the onion bread is fantastic!! It took 36 hours in my dehydrator to get it to a "cracker" stage. It's so decadent! I'll be making this recipe often! :)

[Melissa]

My two cents: I've made the onion bread twice so far and loved it both times...However, I find that I eat too much of it. It somehow taps into that salty, greasy chip mode of mindless munching. Anyway, not a big deal to eat "too much" of sunflower and flax seed and onions! I've binged on worse (much worse) but still, am keeping an eye on my intake from now on. In other words no more eating most of a batch in one day. Anyone else find this stuff too munch-able!?

[Helen Of Tennessee]

Hi Sweet Lips,

Thanks for that link on the Olive Tree Oil website. Although they didn't seem to sell it there, I did find an address / phone number / e-mail address in there from Connecticut, where I could find out where they sell the Oil. When I read the article, it said in the process the temps was only 60F - 82F.

I use to get Spectrum Olive Oil, then I thought I remember reading that the temps were much higher in the processing of it. I did spend some time researching it, but couldn't find any info on the temp. All the articles said it was organic, natural, but no place did it say raw or alive. I'm going to check out the Olive Tree Oil.

<>< Helen of Tennessee

[FEELIN'GOOD]

I just had an onion bread wrap sandwich... Soooo good! I agree with you Melissa, this is munchable! Almost like 'funyun' good! It could 'get to be a problem good'... now I sound like that yogourt commercial... anyway, it is very yummy! I think that you can make it in a few consistancies too, 'flexable wrap', 'toasty crisp', or 'melba toast'

I will also be making this often... it is so easy- no sprouting or soaking! :D

Thanks for the great recipe! I guess we will have to wait for Curtis to be unburied from the snow to tell us what he thought of the recipe! :D

Melissa (the other one!)

[flutterfly]

This has to me my favorite cracker recipe ever. Thanks again

[rawvegirl]

flutterfly - Excalibur claims that you can begin dehydrating at 145 degrees because the food begins so moist and the evaporation process keeps food temperature cooler than air temperature. Here's info about this from their website:
http://www.excaliburdehydrator.com/gen12a.htm

I tried the onion bread too and it was fabulous! I did some substitutions though - instead of oil I used some water, and instead of soy I used sea salt. Probably not as tasty as everyone else's but I loved it.

[flutterfly]

I use a Nesco and didn't know about the excalibur. Thanks for setting me right on that. I was just worried that people were using a reg dehydrator and going to be eating cooked. Thanks, Georgie

[ehartmanf]

I just read about that in Gabriel Cousens' book too. A lot of his recipes say to dehydrate at 145 degrees for the first couple of hours, then turn the thermostat down. That was news to me.

[FEELIN'GOOD]

That's really interesting about the temperature and that concept.

[Rawmommie]

A word to the wise...

This is VERY good, but I was out of flax, so I just ground up sunflower seeds and put whole sunflower seeds in too and I still had a LOT of tummy issues. I'm assuming it's just the amount of onions! It also didn't stick together very well without the flax.

Karen

[levamssg]

The onion bread is wonderful! The whole house smelled great while it was dehydrating - and it tastes great. Thanks for the recipe Pansy.


cheers
terry

[harmony]

I have to add my 2 cents to the onion bread thread....i have to confess i am eating it before it is crisp. Very, very good. I can tell this is something I will have often. I recommed not to eat too much before it is done.(I did) I'm feeling a little funky. But in the morning, I know it will be good and ready.

harmony

[Allison]

Good grief : ) This has got to be some good recipe to warrant over 50 posts on it. I bought the ingredients to make it, so now I guess I'll just have to do it.

Allison

[Helen Of Tennessee]

I'm buying my ingredients tomorrow and will try it once I get back from Michigan on Monday (if I don't get snowed in).

<>< Helen of Tennessee

[carolg]

Helen,
From what I understand it's in the processing of the Braggs that it can convert to a form of MSG and other talk about it. Perhaps livingnutrition.com may still have it on their website. I have not used it for long time, don't miss it and haven't done a substitute for it either. Oh, I do use miso however so maybe that's the substitute.

(OT: Legacy 5 here in March. Hope I go too!0
carolg

[Sweet lips]

Just wanted to tell those who don't want to use braggs or nama shoya - I used celtic salt instead and it was still great. Hubby has been taking it to work everyday for his sandwich, although yesterday, was a very strong detox day for him -after all, he has eaten on whole tray alone.

[Helen Of Tennessee]

Hi Carolg & Sweet Lips,

I have never used Braggs before (but do have a bottle in my pantry, never opened). I wasn't too sure what to substitute for it, so thanks Sweet Lips, I'll use my Celtic Sea Salt only, in place of it. Any suggestions on how much I would put in? Surely not 3 oz worth :confused: A teaspoon???

<>< Helen of Tennessee

[greengirl]

My roommate has officially banned me from ever making the onion bread again. It tastes heavenly, but she says I "reek"! :(

[Sharon in Colorado]

Helen,
From what I understand it's in the processing of the Braggs that it can convert to a form of MSG and other talk about it. Perhaps livingnutrition.com may still have it on their website. I have not used it for long time, don't miss it and haven't done a substitute for it either. Oh, I do use miso however so maybe that's the substitute.


carolg

http://www.vegsource.com/talk/raw/messages/10864.html

[Sharon in Colorado]

Helen,
From what I understand it's in the processing of the Braggs that it can convert to a form of MSG and other talk about it. Perhaps livingnutrition.com may still have it on their website. I have not used it for long time, don't miss it and haven't done a substitute for it either. Oh, I do use miso however so maybe that's the substitute.


http://www.rawfoodsupport.com/read.php?f=5&i=3537&t=3537 info on Bragg's

It used to be on vegsource but that link leads to a totally different article now. I must remember to save the info rather than the links!



Here's the meat of the article - quite long

Braggs Amino Acids are 'Bad':

***********************************
************************************************** ******************************************

BRAGG LIQUID AMINOS: POISON
by David Klein, 1997
http://www.livingnutrition.com

Below is information I received from an associate on the saltiness of Bragg Liquid Aminos. Below is the text from her letter. Before I get to it, I’ll give some background information on her, so you’ll know where she is coming from.

Griselda Blazey has a B.S. in biology, a M.S. is biochemistry, and a Ph.D. (actually a post-doctorate) in endocrinology. She also has a degree from the now defunct College of Dietary Therapy in England. She authored a book, "Food Matters", and a workbook called, "Nutritional Transformation", and used to teach a course by that name. She has been teaching cell physiology, metabolic disorders, and nutrition at Life Chiropractic College West, in San Leandro, California for the past four years. The first time I heard her theory on the saltiness of Bragg Liquid Aminos was during a lecture she gave at a San Francisco Living Foods Support Group meeting a few years ago. Here is the text from her recent letter:

"The other topic you asked about in your letter was about how Bragg Aminos are made. Once again, here’s an armchair biologist’s answer, meaning that I don’t know this for sure, but it’s the only thing that makes scientific sense. If I were given some vegetable protein and were asked to make it into amino acids without spending a lot of money on it, I would boil it up with some hydrochloric acid. This would break it down to amino acids, but of course it would be too acidic to be palatable. So I would then neutralize the acid with baking soda, causing the reaction mixture to look like this:

2HCl + Na2CO3 ===> 2NaCl + CO2 + H2O

So the salt gets made by mistake as it were. Now someone (I forget who) followed up on this and contacted the Bragg company to ask if this was how they did it, and they denied it. However, they didn’t disclose how they do actually do it, so in the absence of correct information, and with an extremely salty taste in their product, I still consider the above process to play at least some part in their procedure."

That’s it. We don’t know for sure. All I know is that Griselda has an impressive mind for original theoretical scientific thought, and I sure felt awful after having a bit of Bragg a several years ago. Hope you find her theory interesting and worthy of second-thinking the inclusion of the Bragg product in recipes.

* * *

From the http://www.living-foods.com forum
Subject: RE: Bragg liquid aminos IS POISON
Author: Dave Klein, board moderator
Date: 08-06-1999 14:34

It looks like we finally got some proof from the Bragg company that the liquid aminos product is heat processed and made with hydrochloric acid. Salt apparently forms in its processing, plus glutamic acid which is the same poison which is in MSG. Many many raw fooders have apparently been lied to and duped by the Bragg who have until recently stated that the product is all raw and not processed with heat or chemicals. And many many folks like myself become ill very soon after ingesting the crap. Sea salt is less deadly than Bragg Liquid Aminos, but then I prefer tomatoes to get minerals salts in my diet when I want to enjoy salty flavors. Try adding sun
dried tomatoes to salads too.

* * *

From the http://www.living-foods.com Forum
“My point” by Michael
18/06/99 05:59:17

After reading the speculations about Bragg Liquid Aminos posted on this forum and hearing horror stories from others (my sister talked with a man who said he quit using it because it gave him nightmares) I decided to just jump right out and ask the Bragg company themselves.

Decide for yourself if you feel like using it.

1. Is hydrochloric acid used at any time in the production of Bragg Liquid Aminos? I have been told that it is used to separate the aminos from the soybeans (like isolated soy protein) and gives it the salty flavor.

Yes, our product is hydrolized in the process.

2. Are you aware of the dangerous effects of glutamic acid within the human body? Do you plan on taking measures to remove glutamic acid from Bragg Liquid Aminos?

The glutamic acid is naturally occurring and cannot be isolated to remove it as an individual amino acid. In our laboratory results analyses show that the Liquid Aminos contain no monosodium glutamate.

3. If BLA is neither heat processed nor fermented, could you please explain why it does not turn rancid at room temperature as opposed to requiring refrigeration?

Our liquid aminos does go rancid if kept out of the cupboard or out of the refrigerator. We suggest storing in a cupboard or the refrigerator. It is the same reason ketchup or soy sauce, or jam, or peanut butter do not go bad if kept in the cupboard. Eventually they will all go bad.


* * *

A group e-mail message:
November 2, 1998

Hi all:

A while back we were had chatted here and questioned whether above has msg or not and Patricia Bragg said NO.

We'll here's some info. that says yes, and FDA had her remove her NO MSG label. You can check on the documentation self. A friend sent this is who a researcher. I don't have his permission to release his name, but this should ans. the question on YES, above has MSG per FDA.

"MSG-sensitive people react to any glutamic acid that has been freed from protein through a manufacturing process providing that they ingest an amount that exceeds their individual tolerance for the substance. Consequently, consumers refer to all processed free glutamic acid as MSG. This fact was acknowledged by the FDA in the "FDA Backgrounder" dated August 31, 1995.

Under Section 403 of the Federal Food, Drug, and Cosmetic Act it is deceptive and misleading to say "No MSG" or "No MSG added" on a processed food label that contains free glutamic acid. It is for this reason that the FDA forced Live Products, manufacturer of Bragg Liquid Aminos, to remove the words "No MSG" from the product's label."

Hugs,
Carol, CO

***

Some “Salty” Advice by Art Baker

Forget the Bragg Liquid Aminos and try this: Dehydrate celery and lemon. As the celery dries out it hardens and becomes thin like floss. Place both in a coffee grinder and pulverize into powder. The powder is very salty, with a slight celery flavor, making it a great addition to guacamole, salsa, raw soups, crackers, etc.

***

Subject: bragg's
Date: Wed, 02 Jan 2002 23:07:58 -0800
From: "Ruth Wilner" <rwilner@newspress.com>
To: dave@livingnutrition.com.

Dear Dave, Was there an article in your publication about Bragg's Liquid Aminos being made with hydrocloric acid and therefore a dead-food, not a live food like Patricia Bragg claims? I am asking because I used to work for Patricia and I know the truth about the liquid aminos. I am considering telling it all and need to know if there is anyone in the health food field that would like to know if I spill the beans. Thanks for your help.
Ruth Wilner.

* * *

Subject: bragg's
Date: Wed, 16 Jan 2002 16:16:51 -0800
From: "Ruth Wilner" <rwilner@newspress.com>
To: dave@livingnutrition.com

Dave, I did get your reply and I thank you. I replied to your email and suggested that I will let you know when I am ready to procede. People are telling me that I might be under a law about trade secrets or something and I am looking into that. I did buy a website called notbragg.com however, I haven't done anything with it yet. I will get back to you, I promise. Ruth

* * *

From: konajack@webtv.net (K J)
To: dave@livingnutrition.com

Dave - I've just gotten up to and finished reading Volume 9 of the back issues. I just saw the 'warning' you posted on Bragg's Aminos. I, too, was a victim of this crap. I used it liberally for at least two years and upon fasting, what I noticed was the smell of this substance coming out of my body whereupon I knew that whatever it was, it wasn't a
substance the body was able to use contrary to what the bottle has printed on it. I broke that particular fast at 10 days even though I knew I needed to go longer as the smell was still coming out. That's the good news. The bad news is that I now have noticeable varicose veins on the back of my left thigh, right back knee cap and in both calves the
veins stick out also. I know it was the Braggs as my diet other than that was pretty clean and I observe all the other tenets of NH. That stuff hardened up my veins and arteries. I was playing volleyball 2 1/2 years ago and went up to hit the ball and felt something snap in the back of my left thigh. My tissues was so ossified, I snapped a tendon or some muscle tissue and crawled off the court. It took two weeks in bed and off my legs and another two weeks of walking like a cripple before I regained the ability to walk normally.

I did a 15 day fast last September and could smell the Braggs coming out again but this time I got it all. Unfortunately the varicosed veins are still there. I don't think there's anything short of surgical removal that will disappear them. Have you heard of anyone disappearing them hygienically or otherwise non-surgically? Just thought I’d share my
experience with Braggs in case that will help others you may choose to share same with.

Aloha,

Jack

Jack M. Ebner, Ph.D.
Biophysiology
Kailua-Kona, Hawaii

* * *

Subject: Re: bragg's
Date: Sat, 27 Apr 2002 21:35:57 -0700
From: Ruth Wilner <rwilner@newspress.com>
To: <dave@livingnutrition.com>

Dave,

The factory that makes the liquid aminos is named Walker Foods and it is in LA somewhere. I think that the recipe is a trade secret and they will not divulge how it is made...but I don't think they can deny the hydrocloric acid.

I did NOT work at Walker Foods. I worked for Patricia Bragg at her headquarters in Goleta, California. I was aware of the process by which liquid aminos was made, but never witnessed it being made.

I heard it through reliable sources that the soybean slurry (collected from soybean left-overs) is covered with hydrocloric acid in vats and left to "digest" .

The beans and acid mixture produces it's own heat, Patricia denies that it is heated beyond 98° and I tend to believe that.

I think Patricia tells people it is simply made with beans in barrels of water for obvious reasons. She is a self-proclaimed health crusader and I think she really wants to believe that it is made with pure distilled water only. She also doesn't want to loose her customers, or credibility with her health followers. She will not even listen to others who tell her that mislabeling a product is not honest, nor legal.

If you think about it, hydrocloric acid is a natural product, produced by our bodies every second of everyday we live. It is what digests our food and supplies nutrition to our bodies. There is nothing unhealthy about hydrocloric acid. What is unhealthy is the addition of the base to nutralize the acid...this is what gives the beans the salty flavor...I believe it to be something on the order of baking soda, another product that is not inherently bad for us in small quantities.

Bragg does not isolate any of the proteins released by the hydrocloric bath. The liquid that rises to the surface in the procedure is skimmed off, nutralized and bottled, making it concentrated protien.

So, is this bad? I believe that the product is not unhealthy. It is salty tasting but tests at only 10% of table salt. It tests with no msg detected at all except for a trace of glutamic acid (an amino acid.) Why then does Bragg deny the addition of hydrocloric acid and the base to nutralize it? I am at a loss to explain that.

I hope this helps you with your questions. Please get back to me with your thoughts. Ruth

* * *

From: Madelyn Hill
Subject: LABELING LAWS DON'T 'BRAG' ABOUT HIDING MSG IN AMINO ACIDS

MSG is the sodium salt of the AMINO ACID glutamic acid and a form of glutamate. Read on and you will see how the labeling laws permit it to be hidden in everything from soap to vitamins to condiments to food. Hydrolyzed proteins or protein hydrolysates are acid treated or enzymatically treated which contain salts of free AMINO ACIDS.

MSG can aggravate existing conditions or cause burning sensations, rapid heartbeat, asthma and neurological damage. That's just within 3 hours of use. Becomes less safe depending on quantities ingested or applied and condition of one's health. Over
extended periods of time, studies show it can cause cancer, MS, MSG symptom complex, brain lesions, nerve cell damage, gastrointestinal problems and so on. The body uses glutamate as a nerve impulse transmitter with glutamate response tissues in
others parts of the body as well. Abnormal function of glutamate receptors have been linked to most every type of neurological disease including Alzheimers, Huntington's chorea.

The level of other vitamins in your system (including B6) can also determine the impact it can have.

MSG goes under many names including monosodium glutamate. Do you know what glutamate is? AN AMINO ACID.

MSG is only one type of free glutamate, so foods stating no MSG or no added MSG can be misleading, as hydrolyzed protein is a form of free glutamate.

Monosodium glutamate goes under the name of glutamate, AMINO ACID, monosodium glutamate, glutamic acid, calcium caseinate, sodium caseinate, gelatin, textured protein, hydrolyzed protein, yeast extract. Most of the time, containing MSG are malt, barley malt, boullion, stock, carrageenan, maltodextrin, whey protein, pectin (anything enzyme modified). NATURAL FLAVORS, protein fortified, soy protein.

The following can be used to create MSG: protease enzymes, fungal protease.

MSG can be used in soaps, shampoos, hair conditioners. The most common hiding places are in ingredients called 'hydrolyzed proteins and, amino acids.

Aspartic acid found in aspartame and nutra sweet causes MSG reactions.

Binders and fillers for medications, nutrients and supplements may contain MSG.

* * *

Dave Klein

Living Nutrition
http://www.livingnutrition.com

Raw Passion Productions
http://www.raw-passion.com

Healthful Living International
http://www.naturalhygiene.info
************************************************** ******************************************

[konacoral]

THis is one part I never get on most recipes. It doesn't say soak so I don't. :confused:

[greengirl]

Konacoral, yeah, if it doesn't say to soak, don't! ;)

[smasty]

Hey...I finally got around to making this....I LOVE IT!!!! Bravo!!! It is wonderful! It is amazing how much it tastes like stuffing, I think adding some chopped celery next time, then crumbling it up after it dries...it would be exactly like stuffing!


Thanks for sharing this recipe.

[Helen Of Tennessee]

I finally made it.

It's pretty good. I only used Celtic Sea Salt for the seasoning. It's still dehydrating, going on about 30 hours.

My grandson loves it. I'm a little scared to give him too much, but he keeps begging for it. I'm going to have to do something to devert him and see how he reacts to what he has had so far. He is only 16 months old and has only had fruit so far. Onions might be a bit much for him.

<>< Helen of Tennessee

[Helen Of Tennessee]

UGH!!!!!

My 16-17 month old grandson got more onion bread than he should have (grandpa kept feeding it to him). His poor little legs are all broken out in a rash, as is his cheeks. No more onion bread for him!!!!

<>< Helen of Tennessee

[lvg4him]

UGH!!!!!

My 16-17 month old grandson got more onion bread than he should have (grandpa kept feeding it to him). His poor little legs are all broken out in a rash, as is his cheeks. No more onion bread for him!!!!

<>< Helen of Tennessee

SO Helen, I am curious, do you think it was the ONIONS he was allergic to? My little one has not had much cooked food, and I have tried to give her whole foods (so no onion). Do you think she might react the same way? I was planning on making this today, and want to make sure who can have some.

I know that Natural Hygiene says not to eat onions. Any thoughts when it comes to children?

THanks, Paula
http://groups.yahoo.com/group/HealthSeekersForum

[askcassyfirst]

Just a thought, onions are high in sulphur compounds, so they are beneficial for detox. The liver uses sulpher to detoxify chemicals and toxins, as well as for creating glutathione for neutralizing free radicals. However, you can get sulphur from deep greens as well if you prefer not to eat onions and garlic.

I think this is one of the reasons people feel lousy when they eat a lot of onions: it induces detox. On the other hand, there are some people who can not tolerate onions, and I would reckon it has something to do with the suphur compounds as well. If it is a child, I would not recommended reintroducing the questionable food, especially if you are not 100% sure if it was the onions that caused the reaction.

This recipe also has a lot of flax in it, which can cause gas and loose stools if you are not used to the fiber...Start with a small amount and work up, perhaps? I love the recipe, and have no problem with eating it...but then, I have eaten flax for years...

Regarding onions, I like the sweet maya and vidalia type. Not so spicy...

Cassy.:)

[Helen Of Tennessee]

Hi Paula,

My DH went ahead and gave him some more onion bread and he didn't not break out in a rash. So maybe it was something else that made him break out. My DH has given it to him on 2 occasions and he's been just fine. He LOVES it, but I'm still a little concerned about the amount of onion he gets from it.

I know the onion is raw, but I also am in the line of thinking, if you can't pick it and eat it as a whole meal, then maybe you shouldn't eat it. But then I feel God probably put herbs and spices (raw and natural) here for us to spice up our raw foods a little. I just don't know. But I do know, that eating raw onions and other herbs and spices on whole raw foods has to be a whole lot better than french fries, meat, coffee, ice creams, etc. So at this stage of my transition, I'm not going to worry about a little onion in his diet as long as he doesn't react to it. Ummm - now I wonder what caused that massive rash he had. His stomach never seemed to be upset, although for a few days when he tooted, he smelled like onions :rolleyes:

<>< Helen of Tennessee

[Allison]

We made this several days ago and used the Braggs. One of my daughters is sensitive to MSG, but it didn't occur to me about it being in the Braggs. She had the worst migraine she said she's ever had. I'm not planning on using this anymore.

Allison

[rawjojo]

Finally..........I made this bread that everyone is raving about. I had some yesterday while it was still in "bread" form. I let it keep dehydrating into crackers. Very good! However, I used only one onion and that was plenty for me. Next time I may just use 1/2 an onion and add some other veggies. Today, I am going to crumble some of the crackers up and use them as crutons! They seem excellent that way! Thanks for the recipe!

[Ireland]

I can't find it in Alissa's book, is it in there? And, how much sea salt do I substitute for the braggs?

Thanks ahead of time....waiting patiently......having troubles waiting......it sounds so good, have to have SOME!!!!!!

[veggiemom2]

Elaina Love has some good bread recipes that use almond meal leftover from making almond milk. I cut down on the amount of flax seed, since I'm not so fond of it, but it's good! We scarfed a dangerous amount of the cinnamon rolls right after making them. Alissa has some of her recipes in her book, and Elaina has some posted on her site. I have Elaina's binder, and I can email you her garlic bread recipe if you like.[/QUOTE]

I would love if you could share these recipes with me as well. They sound so good.. AND I miss garlic bread soooo much.

Thanks

Veggiemom2
kiwismom95@yahoo.com

[rawjojo]

the onion bread recipe is at the begining of this post! Is that the one you are looking for?

[Helen Of Tennessee]

Hi WalkinOnWater,

I used 2 teaspoons of Celtic Sea Salt.

Hi Raw Jojo,

I almost crumpled my onion bread (crackers) up on my salad today, but didn't. I think I'll try that next time.

<>< Helen of Tennessee

[Ireland]

Thanks Helen :) Oh oh, now I've done it...started a FOURTH page on this same thread. Now I'm really curious to make it....have to wait for my cookies and bananas. Whaaaaaaaaaa

[lillsie]

HI I looked at some Elaina Love webpages but could not find any bread recipes. Would you be allowed to post it here please? thanks a lot!

[Rawkinlocs]

Here is the only one I found:

Brown Caraway Bread
Recipe by Elaina Love
Makes 48 pieces

6 cups almond pulp (fluffy, not packed) This is leftover pulp from making nut milk
1 1/2 cup fresh ground flax meal, golden or brown
1/2 cup carob powder
1 tsp. Himalayan sea salt
1/4 cup caraway seeds (more or less according to taste)
1 cup olive oil
1/2-1 cup sauerkraut (more for a more sour taste)

Mix the dry ingredients with your hands first, then add the olive oil and sauerkraut and mix well. Roll out 1/3 of the batter sandwiched between two 14"x14" flex sheets. Use a rolling pin or olive oil bottle to flatten and even out the thickness. Remove the top flex sheet and use a pastry scraper to spread the dough out to the edges of the sheet and make it square. Score the bread into 16 squares per tray (4x4), and then flip it onto a dehydrator tray with the screen in place. This means the tray will have no flex sheets on the top or bottom, just the screen and tray. Dry for around 4 hours at 105 degrees. You will know the bread is ready when it is moist, and not doughy.

Store in a plastic bag or glass container in the refrigerator for 4-5 days, and in the freezer for 2-4 weeks. These will not stay fresh long at room temperature since they are not dried completely, but overnight should be okay

Elaina used to have a TON of recipes...I guess she felt she was giving away too much and perhaps folks weren't ordering her books enough due to how many recipes she gave away for free (which I can definitely understand and relate to). But there used to be quite a bit of them posted and now there are only like 4 or so.

But you can also try http://living-foods.com on their recipe page as well as http://fromsadtoraw.com on her recipe page (I THINK she has bread recipes).

[Mieke Benton]

This is so much fun reading all those recepies. I will try the onion bread!
I can heardly wait to make all kinds of stuff I am reading here.
Thanks you all!

Mieke

[lvg4him]

Elaina used to have a TON of recipes...I guess she felt she was giving away too much and perhaps folks weren't ordering her books enough due to how many recipes she gave away for free (which I can definitely understand and relate to).

I actually have a PDF of her tons of recipes page. If you want it, feel free to email me. I always PDF web pages because you never know when the web site will disappper or change.

HTH!
http://groups.yahoo.com/group/HealthSeekersForum

[Mieke Benton]

I am eating this delicious onion bread I am making for the first time.
Wonderful! Thank you.
Also thanks for this recepie forum. Lots to try out.

[Mieke Benton]

I am eating it right now for the first time and it is delicious!
I will make more later.
I will try with some garlic in it too.

Thanks

[corky]

I am going to try these too--so far i haven't liked alot i have made in my dehydrator except Allisas banana crepe strawberry things. Also i would love the garlic bread recipe that was mentioned above.

[SouthpawShelly]

Ohh, this sounds yummy! Since we are just getting into RAW seriously, I'm not sure I have the correct equipment for some of the recipes I have. For example, what do you grind the sunflower seeds and flax seeds in? We've been grinding the flax seeds in a coffee grinder. Would that work for the sunflower seeds?
I've been putting off the 100% raw because I feel my kitchen is not equipped -- and the simple salads and soups are not keeping me satisfied. :-)

[sweetgoddess]

A coffee grinder grinds sunflower seeds beautifully too and is what I use to grind flax also-so you're good! Do you have a food processor?

[Rawkinlocs]

A coffee grinder grinds sunflower seeds beautifully too and is what I use to grind flax also-so you're good! Do you have a food processor?

Yep, coffee grinder grinds those flax seeds beautifully! But I've also had great success grinding them with my L'Equip blender.

[Sharon in Colorado]

I find a coffee grinder is much better than a food processor because the seeds are so tiny. I haven't tried my blender yet but I met that would work just as well.

[JustMe]

Hi Sharon of Colorado,

I'm glad you said that! Everything in it was raw except the braggs (or so I thought) but then I saw the olive oil. It's not raw either. Rats. I'll probably pass this recipe up. I don't mind a "little" something mixed in a batch of all raw, but not 2-somethings.

<>< Helen of Tennessee

olive oil isn't raw? :confused:

[tracyinfo]

olive oil isn't raw? :confused:

I buy the cold pressed olive oil, which I have been told by many raw fooders that is it considered "raw".

--Tracy

[Helen Of Tennessee]

Hi Just Me,

If you go to post #42 by Sweet Lips, you'll find a website where it says that their cold press olive oil is processed under 80 something degrees, making it raw.

<>< Helen of Tennessee

[Helen Of Tennessee]

Storing Onion Bread,

How do you store your onion bread and for how long?

<>< Helen of Tennessee

[Sweet lips]

Well, my onion bread does not last really long; I bought Serene Allison raw cook book, and she wraps her bread in linen and puts it in plastic. When I went in to the hospital, I had a spice bread and it was stored in foil and it lasted for two weeks without any problem.

[vegangelist]

what is her book called? and where can I get it?

kristi

[flyinion]

Wow not only does this recipe sound great but it also looks like I'll be substituting sea salt and a couple teaspoons/tablespoons of water (for the fluid in it) instead of Braggs in any recipes that call for it and probably toss my bottle. I figured it was ok because so many recipes use it and Alissa was using it in the DVD.

[Cinnamon]

I guess I am brining this popular recipe back to the top again! I just took these out of the dehydrator and WOW... these are sooooo good! The best cracker recipe I have tried so far, I am going to make more since I know these will be gone by the end of the day.

I changed the recipe a bit for my own dietary requirements, here it is!

1 large sweet onion, peeled
1/2 cup ground sunflower seeds
1/2 cup ground flax seeds
1/4 cup water (no oil)
garlic, to taste (I can't eat any added salt)

Then just followed the original directions.

Thank you so much Pansy for posting this... it is a keeper!

[Revvell]

Wish I'd seen this before we went to the market this a.m. Oh well, is o.k. We have too much stuff now methinks. Just made Dragon Crackers, (nice to keep on hand when one needs the crunch); Coconut Caramel cookies, and burgers out of Renee's book (don't much care for them) and have flaxseeds soaking to make some burger buns (that'll make the burgers taste good if I add tomatoes, lettuce, etc.) My husband just brought me our first green smoothie of the day.

Cannot wait to try this though!!! You folk ROCK! with all these new recipes!

Oh! going to do Jordan Maerin's Curried Coconut Soup sometime this weekend. I'll keep ya's updated.

Injoy ~

Revvell

[Wendy]

I have some going (again) now and it smells so GREAT!

[AutumnBreezColordLeavz]

Call me blondie! Do you use the kernel or the whole seed with shell?

[Revvell]

Call me blondie! Do you use the kernel or the whole seed with shell?

Use the sunflower seeds shelled. IF you were planning on growing the sunflowers to make the long ones you might see for sale, then you could plant the whole thing and grow the sprouts. Here we are just soaking and using, or soaking, draining, and letting them grow for a day or two until the lil tails sprout.

Ahem ~ back onto onion bread. We made some, we ate some, we gave away some. Yesterday Bo made a sandwich with it. He put ketchup (from Juliano's book), tomatoes, avo's, cukes and lettuce. He liked it so much he made another ~ which I got half of. LOL

Anyway, this bread is the BEST cuz, it's soft enough to roll yet can be hard enough for really good sandwiches!!!

This board and the folk on it is truly a gift. Thanx Alissa!!!

Injoy ~

Revvell

[PixieGreen]

Anyway, this bread is the BEST cuz, it's soft enough to roll yet can be hard enough for really good sandwiches!!!


Maybe I made mine wrong... I followed the recipe, but my onion bread came out crumbly. I had to eat my "sanwiches" with a fork, there is no way I could have rolled it! Does anyone have any suggestions? I used the dark brown flax seeds, would golden flax make a difference? Or perhaps mine was too thick?

Christa

[Revvell]

I got to laughing so hard at that picture. Let's see if I can help here:

No, the color of the flax doesn't matter. Did you grind the onions enough to make them juicy? What I did then was, mix the flax in with the onions, nama shoyu and and olive oil so that they'd have a bit of time to absorb the juice. I ground the sunflower seeds separately and mixed them with the rest of the stuff by hand. Then spread quite thinly ~ maybe about 1/4" onto the sheets. Dehydrated until I could turn them over. Maybe you dehydrated too long? They were still flexible when I pulled them out.


Maybe I made mine wrong... I followed the recipe, but my onion bread came out crumbly. I had to eat my "sanwiches" with a fork, there is no way I could have rolled it! Does anyone have any suggestions? I used the dark brown flax seeds, would golden flax make a difference? Or perhaps mine was too thick?
Christa

Hoping this helped ~

Injoy
Revvell

[PixieGreen]

Thanks Revvell, I'll give them another try. :)

Christa

[momma2twins]

I have finally decided to make this onion bread after being too tempted this past week. However, I only had regular white onions (which I like) that needed to be used so that's what's in these.

Helen, I know that my boys react that way to flax seeds. When they were little, I was worried about them getting enough EFAs so I rubbed flaxseed oil on their bodies at night (all over). One night, I forgot to give them the antihistamine that they were on and the next morning they had a rash ALL OVER. Poor babies. I don't give them anything that has flax in it.

I don't have a coffee grinder, but for hosting my friend's first Pampered Chef show, she gave me a Deluxe Cheese Grater. It did a decent job on the sunflower seeds (I had flax seed already ground up) and gave my arms a workout!

Thanks for these rawsome recipes!

Lisa

[DennisMB]

After reading so much about this recipe I finally had to try it. Everything that has been posted about this recipe is true. It's so yummy! Two things I noticed though and was wondering if I did something wrong. Once it was finished I noticed it was oily and I burp it up for a good hour or so after eating this. Any one else notice these two things? I didn’t have flax seed oil so I used hemp seed oil instead. Would that count for it being oily?

[Rawkinlocs]

After reading so much about this recipe I finally had to try it. Everything that has been posted about this recipe is true. It's so yummy! Two things I noticed though and was wondering if I did something wrong. Once it was finished I noticed it was oily and I burp it up for a good hour or so after eating this. Any one else notice these two things? I didn’t have flax seed oil so I used hemp seed oil instead. Would that count for it being oily?




Hi Dennis,

The recipe calls for ground flax seed, not the oil. So, the oiliness you experienced could have been from that, especially if you used the amount of hemp seed oil that was supposed to be the (ground) seeds (1 cup) PLUS the 1/2 cup of olive oil. Mine was never greasy...just flax seedy (flax seed has that kind of "slimy" effect in the mouth, but not oily. The burping up could have come from the abundance of onions. I never use the amount of onions called for in the recipe as it's too much for ME...I generally use 1 small onion and sometimes half of a small one.

[Wendy]

Also, I didn't use the teflex sheet this time and just used the mesh sheet in my L'Equip dehydrator. It worked much better for me and came out crispier. I've been munching on it with avocadoes, yum!

[jjthad]

i use avocado s and it works great instead of oil,
and i use sea and seaside plants, which work for the salt
and i will definatley try this recipe
i love vidalia onions too
yummmmmmmmmy
jesse

[Lauradee]

bump...

hello everyone :)

the onion bread was slimey in the middle and greasy.

i followed the recipie.

i ground the onions into a pulp. is that correct?

why does this hapen has anyone else noticed this?

what shape to form the bread into?

thanks

take care

laru

[Rawkinlocs]

Laura,

Did you try to make this into a loaf? It's supposed to be a flat bread...spread out on the dehydrator sheet. If it was slimy in the middle, that's most likely due to not being in there long enough...especially if you made it into a loaf.

The onions should be just chopped finely...but not until smooth. The greasiness is "kinda" normal due to the oil used...you can cut back on that if you'd like or maybe even omit it altogether.


Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

[BDraw]

Yes, grind the sunflower seed, as well as the flax. I've been making this for quite sometime. Use your imagination, carrots, apples, anything works!

Be ready to do some serious tearing up. That many onions can really be a tear jerker. Even if using the sweet ones.

[Lauradee]

HI there! :)

Rawkinlocks,
no, to answeryour question.i spread it about halfinch thick
maybe that is what the problem was?

when i chopped onions into dices the onion dried too much and there weere piece of hard dried onions in the bread that couldn't be chewed at all.

then i chopped theminto mush and tried again that is where the problem of mushiness bagan.

i meant how to shape the bread with a pizaa cutter or someting so there isno waste .

when i sliced it into rounds there was alot of waste.

that is what i was asking

what shapes do people form theeir bread into.

does ;that make sense?

hope i didn't confuse you.

take care :)

thanks,
laura

[Rawkinlocs]

Hi Laura,

Yeah, half an inch may have been a little too thick to go by the same time frame indicated in the recipe.

Ummm...the onions should be chopped finely, but not to mush...even if they dry as solid pieces, they should be chewable ...any chance there was onion skin that may have gotten in there?

As for the shape...I usually do squares/rectangles (or something close to it) or just break them up...depends on what you're making (crackers - dried a day or so longer than the recipe indicates - or bread.

[Lauradee]

hello there

Rawkinlocks~ thanks for the adivce :)

take care,
laura

[smasty]

Thought I would bump this recipe up since someone was looking for onion bread. This was posted years ago and was a huge hit.

Sue

[MangoMommy]

I had this recipe on my list of things to make and I wish I had made it sooner than last week..It is so easy and so GOOD!! My dh & I ate the whole batch in one day. I'm now making a double batch. Very Yummy!!

[light&happy]

I made this recipe today, and ate it with avacado, heirloom tomatoes, avacado-lime oil, a squeeze of lime juice, celtic sea salt and cayenne pepper. Now my FAVORITE sandwich....it was mouth-watering!

I don't remember who posted that said their bread was mushy in the middle, but you don't chop the onions into a pulp, just thinly sliced.

Enjoy!

[madmel]

I love onion bread, it's addictive :D

I love with some avo, some onion, salt and pepper and some tomato. It's sooo good!

Or just some mashed avo with chopped spring onion - some chili pepper on top and here you go.

yummie yummie

mel

[berrymarymac]

I have this bread in my dehydrator, I usually HATE breads or things with flax seed, but whoa...this is amazing!! My house smells like Thanksgiving to me, like stuffing. I put some honey in the mixture because I wanted it a bit more sweeter. I tried it just a minute ago when I flipped it and wow...I LOVE IT!! It's sooo good! Bought some avos today and can't wait to have an avo-tomato sandwich. Mmm, goodness!

[berrymarymac]

So the onion bread smelled up my ENTIRE house and my mom said it was horrid smelling. But it was soooo good!! My sister said it tasted like burgers, hmm...and I have to hide it now from everyone!! Next time I make it...I have to put my dehydrator in the garage...oh well, it is worth it!!!! Mmmm...sooo good!!

[madmel]

mrandal,

isn't it just the best food?

I so love it - but I have to be careful not to overeat, it's too yummie!

mel

[Sharon in Colorado]

When this thread was going strong a couple years back I made it a few times and grew tired of it. Maybe I'll make half a recipe.

What is it with this and the eggplant bacon recipe anyway, they are beiing brought back up...this is so retro!

[berrymarymac]

mrandal,

isn't it just the best food?

I so love it - but I have to be careful not to overeat, it's too yummie!

mel

It's amazing!! Would never eaten something like this on SAD!! Very yummy! ^_^

[juliebove]

I am trying this now. Daughter came into the kitchen as I was mixing it all up and said, "What's that?" :D She tried a bit of the raw mix and said it was too spicy. Perhaps it will get more mild after it dehydrates. I didn't have quite enough of the Vidalia onions so I threw in the 3 little ones that came in my produce box this past week. I think they were Walla Walla sweets. Tasted fine to me, but then I'll put onions in pretty much anything. I remember reading a story in the "Good Old Days" magazine where a woman said every recipe her mom did started with, "Take an onion and..." Well, that's me!

Actually growing up we never had real onions in the house until I decided to grow them, with the exception perhaps of having company to the house and my parents deciding that a sliced onion might be enjoyed by the guests. Mom my always used dehydrated onion in her recipes unless by some odd chance she was trying some new salad recipe that called for the real thing. But I think we did eat a lot of them because we always had the huge "Jug O' Onions" in the cupboard. Right next to the "Jug O' Parsley".

I go through so many onions that I actually bought a special bin just for them. Has three compartments. One for red, one for yellow and one for white. There's a little basket on the top for garlic and tomatoes, although lately I've been putting the tomatoes in the fridge or they instantly rot on me.

So I'm hoping this recipe turns out and I don't find myself banging my head on the wall once again saying, "Why did I try another dehyrated recipe?" Heh! At any rate, it was very easy to make. I used a small silicone scraper to shape little blobs of the mix into squares. I am picturing them being eaten as sandwiches with tomatoes, cucumber and lettuce in between. Oh, and perhaps even a bit more onion! :p

[sherahtaylor]

I got my dehydrator yesterday and this was on my list to be one of the first things made! I want to do it right, though - what temperature do you all do it on? I thought I'd try it at 145 for 2 hours, then turn it down to 115 until it is like bread and flippable.

Is this going to ruin it? Should I do it for 145 for ONE hour, then 115? Or the entire thing at 115? And is 115 too high? Too low?

I'm a total newbie at this - thankyou for your help!

[Pansy]

I got my dehydrator yesterday and this was on my list to be one of the first things made! I want to do it right, though - what temperature do you all do it on? I thought I'd try it at 145 for 2 hours, then turn it down to 115 until it is like bread and flippable.

Is this going to ruin it? Should I do it for 145 for ONE hour, then 115? Or the entire thing at 115? And is 115 too high? Too low?

I'm a total newbie at this - thankyou for your help!

Hi Sherah,

For the first 2 hours you can go with 135 and then turn down to 108. I flip the bread at the end of the first day (I make mine in the morning). I let mine go to the second day and in the evening I shut it off and then usually I store it in the frig., but not necessary!

Good Luck and Enjoy,

Pansy ;)

[sherahtaylor]

Thankyou Pansy! I turned it down to 135 - it's been in there about 45 minutes now and it's almost 3pm. Is 115 too high? I'd like it to be done faster if I can, although I'm not sure about the timing. I'm not planning on getting up at 3am and flipping it, LOL.

[sptygl]

Thankyou Pansy! I turned it down to 135 - it's been in there about 45 minutes now and it's almost 3pm. Is 115 too high? I'd like it to be done faster if I can, although I'm not sure about the timing. I'm not planning on getting up at 3am and flipping it, LOL.

the whole 'raw food' concept is base i suppose on temperature..........
i on the other hand, use my oven..........

and don't stictly follow the typical temperature rules..........
comes out exactly the same, but in less time
but i do suppose it would be considered 'baking'
so i guess -------- it then becomes a personal preference

when i use my oven,......... my goodies are done, in about 1/2 hour to an hour max............
i don't have that kind of time, for these 12-24 hour process's
but......... it's entirely up to you

good luck, hope this helps
:D

[Pansy]

Thankyou Pansy! I turned it down to 135 - it's been in there about 45 minutes now and it's almost 3pm. Is 115 too high? I'd like it to be done faster if I can, although I'm not sure about the timing. I'm not planning on getting up at 3am and flipping it, LOL.

As soon as the teflex sheet will start to pull away from the bread you can take it off and flip it! I would probably go 110!

Enjoy,

Pansy ;)

[KombuchaCHIC]

Isn't the recipe in the Rawvolution book? Its called Matt's Famous Onion Bread or something. Is he your friend? :)

I've made this a few times as well. I also made adjustments to suit my personal taste buds.

I added a little less Nama Shoyu and replaced it with lemon juice in one batch.
I added less Nama Shoyu and Olive Oil and replaced it with homeade raw salsa.

Both turned out superb! :)

[Pansy]

Isn't the recipe in the Rawvolution book? Its called Matt's Famous Onion Bread or something. Is he your friend? :)

:)

No, we don't know Matt.....I like his new book though! We got the recipe from a friend in Tn. back in the fall of 2004! It is a great recipe!

Now she could of gotten it from him! The recipe is similiar!

Enjoy,

Pansy

[KombuchaCHIC]

Wow! That is coincidental! How cool!

Great recipe, indeed! :)

[Pansy]

Thank You!

:)

[Curleedst]

Is the nut meat recipe in Alissa's book?


Okay Pansy, I am LOVIN' this onion bread!!

I just had the BEST sandwich I've ever had since going raw. I had two "slices" of the bread, a nut meat recipe, sliced tomato, bell pepper and lettuce. It was SO good. My little 2 year old loved it too (he's the only one who would try it). The bread was left in the dehydrator and tastes even better today than it did yesterday.

I'm in love! Definitely a new staple of mine as I'll be making more today! Thank you and your friend for sharing this recipe :D

[Maria]

I heard so much good stuff about the onion bread that I decided to make some. It came out bitter. I followed the recipe to the letter. Any ideas?

[mbf]

I think it may have been your onions :confused: . What kind did you use? The original recipe calls for 3 yellow onions. I love this recipe and make it weekly. My husband and I make spinach and tomotoe sandwiches out of it on a regular basis. It can be a bit salty from the shoyu but the spinach really cuts the salt taste.


Try it again with different onions maybe?

Mara

[Maria]

I used sweet yellow onions. Come to think of it, I used Bragg's aminos instead of nama shoyu since I didn't have any. I don't know if that makes a difference.
Thanks!! :)

[**jessireebob**]

I made this recipe and I guess I didn't spread it nearly thin enough (though I thought it was about a 1/4 inch, and it made enough for two full trays...) because I dehydrated it for a full 55 hours before it was finished!! And it's still not "cracker" crispy. Just a slightly crisp bread that folds some but then breaks if folded too much.

In response to some of the comments re: it being too oily or too bitter, I found the same to be true when I tasted it after it had dried for 24 hours. It was soooo oily and the onions were so btter I wasn't sure I'd be able to eat it. But after 2 and a half days of dehydrating, the oil is less prominent and the bitterness has toned down considerably. It's still very rich, but not like it was!

I processed the onions almost to a juicy pulp, so I don't think that should make much diff. And I used yellow, sweet spanish onions. Not vidalias.

Turned out great. Thanks for this recipe!

[Boysenberry]

I ate almost the entire batch in one sitting! This is so good. I had onion breath for several hours. :p These make great tostada shells, crackers to dip into soup... that sort of stuff. Yum!

[girlsmiley]

In response to some of the comments re: it being too oily or too bitter, I found the same to be true when I tasted it after it had dried for 24 hours. It was soooo oily and the onions were so btter I wasn't sure I'd be able to eat it. But after 2 and a half days of dehydrating, the oil is less prominent and the bitterness has toned down considerably. It's still very rich, but not like it was!
I made the recipe from RAWvolution over the weekend and, I believe, it uses more nama shoyu than oil. That is why it doesn't get hard like a cracker :)
It was delicious and my SAD friends loved it too ... it smelled, and tasted, kind of like those french fried onions SAD folks put on their green bean casserole :D

[romanticsnet]

My hubby said the whole house reeked when I made it, and he won't even kiss me after I eat it! He says I smell like garbage! But I do like it... only it is so rich that I cannot eat very much of it. Maybe because I used regular yellow onions.. not the sweet kind?? Heheh...
It is good, but maybe it would be better if I made it with the sweet onions!

[trinity082482]

Hi Everyone,
This recipe is from a friend of mine and it is great! Try not to eat it all at one sitting, it is that good!

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

Bon Appetite!

Pansy


Can something else be used other than the 3 oz. Nama Shoyu? I dont have any of that stuff. :cool:

[Maria]

My eyes were burning so much that I had to put the dehydrator outside (Florida) for the day. I don't think I can go through that again, but I tried! :) I really wanted to make it 'cause of the rave reviews.

[Davylp25]

Can u use brown flax seeds? I could never taste the difference?

[Sheryl]

I haven't really noticed the difference either. I think they are slightly milder and probably most important is the colour difference. These crackers are dark though so I don't think it matters!

Cheers,
Sheryl

[Davylp25]

Thanks SHeryl... I never noticed a taste diff myself. Only color so maybe it's for shallow reasons... LOL. Thanks tho for the valid-ation

[Davylp25]

Yum... This has been in my dehy overnight and my apartment smells like Godfathers pizza, love it... I almost went ape dung last night, because when I blended the onions in the food proc, and poured the olive oil and the nama, and mixed it before the seeds, I was eating so much of the onions just like that. It reminded me of the onions they put on mcdonals hamburgers, lol. I kept eating it... Yummy..

But I have already tried the bread, its almost done, I LOVE IT. Another great recipe turn out... wahoo!

[Smileen]

I made this last night with chia seeds in lieu of flax seeds. So far it is looking pretty good. It does seem oily, but I am only 12 hours into it. I will keep you posted!

[Ama]

I made this last week and it was A WINNER. So easy and quick to prepare and makes the best sandwich bread. I only used one onion though. I love onions but couldn't imagine 3...

[Bobbie]

I have some in the deydrator after 4 days and its still not done....I think I used too much oil by mistake.
I tried just a tiny pinch of the onion bread several times in the last 4 days and each time it gave me a headache. I used braggs instead of nama shoyu and I think it was too much - I measured 3oz on the scales, next time I'll just use a tablespoon.
It does taste nice - like stuffing not bread, so in future, I won't make it for "bread", I'll make it as a side dish.
Today it is now firm on the outside, but still dough on the inside. I used it to make sandwiches with faux turkey, cranberry sauce and stuffing. Was nice but gave me a big headache. Braggs doesn't usually give me a headache so I can't understand it.

[glcoop60]

I can't believe this thread is over a year old. I just got a dehydrator and this is the first thing I am making. Too early to tell how it will turn out but I have high hopes. :D

[Pansy]

This recipe is the best! It's more like a cracker than a bread, but still yummy, especially warm out of the dehydrator. This is the only recipe I make all the time. A real favorite!

Enjoy!

Pansy ;)

[madmel]

I have some in the deydrator after 4 days and its still not done....I think I used too much oil by mistake.
I tried just a tiny pinch of the onion bread several times in the last 4 days and each time it gave me a headache. I used braggs instead of nama shoyu and I think it was too much - I measured 3oz on the scales, next time I'll just use a tablespoon.
It does taste nice - like stuffing not bread, so in future, I won't make it for "bread", I'll make it as a side dish.
Today it is now firm on the outside, but still dough on the inside. I used it to make sandwiches with faux turkey, cranberry sauce and stuffing. Was nice but gave me a big headache. Braggs doesn't usually give me a headache so I can't understand it.

Bobbie,

how thick is your bread? Is it a bread-type loaf or did you roll it out flat? I'm just wondering because it's still not done after such a long period of time :confused:

Maybe it's the onions that are giving you a headache? If they are very strong they have a lot of, well what is it, aromatic oils? I'm not quite sure but some people have a strong reaction to onions and garlic, esp. if it's in such a high concentration.

I can eat onions by the bulb as they are, I don't mind. But I have a friend who cannot sleep after eating garlic and gets a headache if she eat's "strong" onions (with a lot of flavour and spice, I mean).

cheers,
madmel

[mongomango]

I have some in the deydrator after 4 days and its still not done....I think I used too much oil by mistake.
I tried just a tiny pinch of the onion bread several times in the last 4 days and each time it gave me a headache. I used braggs instead of nama shoyu and I think it was too much - I measured 3oz on the scales, next time I'll just use a tablespoon.
It does taste nice - like stuffing not bread, so in future, I won't make it for "bread", I'll make it as a side dish.
Today it is now firm on the outside, but still dough on the inside. I used it to make sandwiches with faux turkey, cranberry sauce and stuffing. Was nice but gave me a big headache. Braggs doesn't usually give me a headache so I can't understand it.

I had the same problem with the oil with mine. I used what the recipe called for, but it was so oily that it took days to dry out. Next time I will use MUCH less oil.

[**jessireebob**]

The last time I made this, I added water to thin the batter, and then spread it very very thin. Dried in less than 24 hours rather than the several days my first batch took.

I also added a little honey which was a nice touch and took down the bitterness/richness a bit.

[Ama]

I did something similar, I cut the oil in half and used half oil half water. It dried much quicker and was still so yummy it was hard to keep it in the dehydrator and not eat it all before it came out!

[Bobbie]

My dogs love these. One thing I love about raw food is my dogs don't beg for my dinner, but with these, they did. I offerred one of them my sandwich thinking she wouldn't want it, would sniff it then stop begging, but she took the whole thing out of my hand and ate it. *Cries*

[Elizabeth]

I have this in my dehydrator..yummmm... :D ... I have an old nesco type that I am using that has three trays. I made the dough into slice sized pieces. The recipe made 15 pieces.. and filled it up just right. I cannot wait till it is done..it smells so good and it is so easy to make.even with the little mini cuisinart I have.

[Veganforlife]

I too have a batch of it in my dehydrator. As I was preparing this earlier today I was wondering how many others were making this and also wondered how many times this HAS been made. It is so good. Since it's just me, I cut mine and freeze it. So easy to grab a slice and create a goodie and go! It's good stuff!!!
And yes, my house smells so good. It's really cold here in MD today and it's a comfort smell. My postal carrier dropped a package off to me and when I opened my door, the smell wafted out, I know she could smell it!
It is so yummy! My mouth is watering thinking of a 'mater/avo/sprout sandwich!!!

[Elizabeth]

That is such a yummy idea... I love tomato sandwiches. :) Do you use any of the raw mayo recipes on your sandwiches? I am just getting back into Raw and am trying to get the staples and raw condiments made...

I am so HUNGRY!!!!!! And I just put it in the dehydrator....lol.... :eek:

[Veganforlife]

Oh yeah! Check out this thread. This is absolutely yummy on the bread either alone or with tomato/avocado/sprouts.
http://www.rawfoodtalk.com/forum/showthread.php?t=25442&highlight=spread
But quick! Go fix yourself a green smoothie and drink that to help settle that longing!
And yes, I've made the raw mayo and used that. Also very good!

[Veganforlife]

Check this out. Post number two.
http://www.rawfoodtalk.com/forum/showthread.php?t=10552&highlight=condiments

[Tirza]

We should keep this thread on the first page for the benefit of new members. There are so many great hints here.

I have tried out a lot of the variations people have recommended here. All good.

Yesterday I made some and put a bit over half of the diced onions in the FP with the Bragg's and oil. When I added it all to the dry ingredients, I found that I didn't have to thin it with water. It was a bit heavier batter than usual, but I thought I would just give it a whirl anyway.

It is very interesting what the addition of water does (to the spreadability of course), but also to the finished product! Because it was a heavier batter, I wasn't able to get it spread as thinly on the sheet. But even so, they did actually dry a bit faster than my other batches with water and it was so "short" from the oil that it was almost kind of crumbly. The water activates the jell on the flax seeds and binds it all together a lot more, resulting in firmer crackers. Without the water, the crackers were really crunchy. Delicious. Not the thing to try to spread anything on or use for dipping. They are too short for that. But to just eat as is, they are very good.

I used the combination of ground and whole seeds that Madmel posted. I have done it without oil and Bragg's like she said, and that is another thing again. They are milder, kind of firm, but still crisp. Very very good. However I always make some with the other stuff as I really like having a saltier version too .

[Betty Jo]

This was the very first recipe hubby and I tried in our new Excalibur dehydrator and we loved it. Actually we made pigs of ourselves the first time, it was so good. We're making more of it tonight.

[Beckla]

I think I blew my first batch. It wasn't good - and if so many love it, I've got to be able to figure this out.

I used pumpkin seeds instead. We didn't have sunflower seeds. That in and of itself might have been the downfall. I also used tamari instead of nama b/c I haven't found it yet (I know I can find it online). Finally, I think I might have left it in the dehydrator too long.

Boo. Cause it SMELLED so good!! Will try again.

[Veganforlife]

Beckla - I too threw out my first batch after trying to eat it. But the second batch and thereafter have turned out fine.
Also, here (Alissa's store) is Nama Shoyu:
http://www.alissacohen.com/shop/product.php?productid=31&cat=5&page=1
I do try to support her and buy what I can from her...

[Beckla]

Thanks, Vegan!

[VeggieMel]

Did you buy ground flax and ground sunflower seeds? If not, how did you grind them? Especially the sunflower seeds. I know you can buy ground flax. Thanks for this recipe. I can't wait to try it.

[Beckla]

I use my little coffee grinder to grind seeds and nuts when I want a smooth texture.

[portiz]

bumping it up!!

[KatK]

Oh wow, I just had a sandwich on the onion bread and it was sooooo goood!

[Bredelly]

Could you use a blender instead of a food processor for this?

[Carmella]

Hi Bredelly,

I was just making onion bread this afternoon...lol

Hum, the thing is, you don't want the onions to be too mushy. That's why a FP works great as you can just pulse chop them.

If you have a high speed blender, I guess you could grind your seeds in there (although I've never tried as I, too, always use my coffee grinder.)

Also, what I've been doing the last couple of batches is use only 1 med. size sweet onion as Don used to find the bread too intense. It actually still tastes delicious. I usually have to add a little more liquid, though, to make up for the onions I'm not using.

[Bredelly]

Hi Bredelly,

I was just making onion bread this afternoon...lol

Hum, the thing is, you don't want the onions to be too mushy. That's why a FP works great as you can just pulse chop them.

If you have a high speed blender, I guess you could grind your seeds in there (although I've never tried as I, too, always use my coffee grinder.)

Also, what I've been doing the last couple of batches is use only 1 med. size sweet onion as Don used to find the bread too intense. It actually still tastes delicious. I usually have to add a little more liquid, though, to make up for the onions I'm not using.\

I would only need the blender for the onions. I have a coffee grinder that I use for grinding flax seeds.

[jocelynAZ]

My first batch last week turned out awful and I know why....I processed the onions too much (became mushy) and because of that, the onion "juice" was waaaay to strong in the recipe. I literally had to spit out my first taste! So my second batch yesterday, I didn't use as many onions (used 2 larges onions instead of 3 large) and only pulse chopped the onions for a little while. I tasted it this morning and it turned out awesome!! It's very goooood! :) I actually used the GoneRaw version this time, which is almost exactly the same as this recipe but with a little more nama shoyu and slightly less oil.

With regards to the blender to process the onions, I'm not sure if it'll create the same situation with my first batch. Just be sure you don't blend it too long to the point of it being mushy. Otherwise, it may turn out like my first batch.

:)

[Linda1970]

I finally made this and it was really good. My parents loved it, so did my SAD friends.

However, mine's a bit bitter. I used sweet onions. I read all the posts in this thread, and it sounds like it's because I chopped the onion too much? Does anyone know?

[SchoolOfRAWk]

I use the food processor to slice the onions, so they are in longer strips, but thin. It's pretty in the bread and looks like Rawvolution's. Also, I grind the sunflower seeds and flax in seconds in the Vitamix...

[rawlaw]

You have made my morning! Thank you! ReneeH raves about you. Now I see why. I appreciate the link. Will be making it today along with the eggless spread. :)

[styersky]

Hi Everyone,
This recipe is from a friend of mine and it is great! Try not to eat it all at one sitting, it is that good!

Onion Bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.
*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

Bon Appetite!

Pansy

Just received my first dehydrator and assumed teflex sheets would be included, but that is not the case. Can anyone tell me where I can buy teflex sheets, or tell me where I can purchase natural unbleached parchment paper?

[yasi]

Hi Paula,

My DH went ahead and gave him some more onion bread and he didn't not break out in a rash. So maybe it was something else that made him break out. My DH has given it to him on 2 occasions and he's been just fine. He LOVES it, but I'm still a little concerned about the amount of onion he gets from it.

I know the onion is raw, but I also am in the line of thinking, if you can't pick it and eat it as a whole meal, then maybe you shouldn't eat it. But then I feel God probably put herbs and spices (raw and natural) here for us to spice up our raw foods a little. I just don't know. But I do know, that eating raw onions and other herbs and spices on whole raw foods has to be a whole lot better than french fries, meat, coffee, ice creams, etc. So at this stage of my transition, I'm not going to worry about a little onion in his diet as long as he doesn't react to it. Ummm - now I wonder what caused that massive rash he had. His stomach never seemed to be upset, although for a few days when he tooted, he smelled like onions :rolleyes:

<>< Helen of Tennessee
Onions are a fabulous detox and mucus cutter. I would not and do not worry about giving a small child onions. They clear the sinuses and the lungs very effectively.
Marisa

[yasi]

I tried just a tiny pinch of the onion bread several times in the last 4 days and each time it gave me a headache. I used braggs instead of nama shoyu and I think it was too much - I measured 3oz on the scales, next time I'll just use a tablespoon.


Oh dear, i doubt that will ever become crispy. 3ounces of weight is VERY different than 3 ounces liquid. 3 ounces of liquid is 3/8cup.

Also, I made mine by slicing the onions as suggested in Rawvolution. I did not dehydrate as long as he suggested because I flipped mine after about 6 hours and about 10 hrs later it was ready to make sandwiches with. I liked the rather chewy sweet texture. I would not blend up or pulverize the onions because you would definitely get a more bitter flavor releasing all the juice- and less of the onion benefit because when you cut the onions up you release the sulfur compound which is healing. It is a volatile oil so it is better not to release it to the air.
Marisa
Marisa

[Ginger]

My family loves this made with maple syrup added in the mix! Makes it VERY nice tasting and changes the texture to make it softer and more bread-like! It's also fun to thin slice part of one onion and mix it through the batter for a nice look! :D

[Stina]

Oh dear, i doubt that will ever become crispy. 3ounces of weight is VERY different than 3 ounces liquid. 3 ounces of liquid is 3/8cup.

Also, I made mine by slicing the onions as suggested in Rawvolution. I did not dehydrate as long as he suggested because I flipped mine after about 6 hours and about 10 hrs later it was ready to make sandwiches with. I liked the rather chewy sweet texture. I would not blend up or pulverize the onions because you would definitely get a more bitter flavor releasing all the juice- and less of the onion benefit because when you cut the onions up you release the sulfur compound which is healing. It is a volatile oil so it is better not to release it to the air.
Marisa
Marisa




Great feedback Marisa.

I'm only one eater and I'm wondering if it freezes well.

[sherahtaylor]

I LOVE this recipe with three onions, but my DH says I radiate onions and smell awful after I eat it, LOL. That could be because I can eat practically an entire batch in one day - maybe my poor body can't process three onions in one day, ROFL! But hey, I am pregnant so.......it's better to crave onion bread than DQ right?!!

Anyway - today I tried it with one 8oz white onion and 1lb of green bell peppers turned red on my windowsill. I'll let you know how it turns out! It was THE most beautiful batter I've ever seen - it looked IDENTICAL to fruitbread that you get during the holidays. The brown mixed with a combo of red & green chunks, with swirls of onions & chunks of onions...I swear it even looked like it had dates in it or something. Yum! I did use only 1/3 cup of oil instead of 1/2 cup, and half of that was sunflower oil because I ran out of olive. I wonder how it's going to turn out?

[tanishamarshall]

The last 3 times that I made the onion bread it came out nasty, not sure what I'm doing wrong. The first time I made it it was so good and addicting.

[Starbuck]

Here's another plug for the onion bread. I'm a dehydrating newbie. I've made one bread and two recipes of crackers and they were all nasty, flax-based yuck.

THIS BREAD IS AMAZING!!!!! I love it and I can barely taste the flax seed. Make it- you won't be sorry!!

[jocelynAZ]

The last 3 times that I made the onion bread it came out nasty, not sure what I'm doing wrong. The first time I made it it was so good and addicting.

Hi Tanisha - The problem might be that you are processing the onions too long. Make sure you only process the onions until you have small pieces and not have it be too mushy. This is what I did when I first made this recipe and it turned out sooooo awful! I had to literally spit it out. LOL. The next time I made it (and all the other times aferwards), I made sure to just process it enough into small pieces. And it turned out SOOOO GOOD! I think when you over process it (too mushy), the onion "juice" is sooo strong and that is what makes it taste awful.

HTH! :)
Jocelyn

[RawSinger]

Thank you!! This looks a lot easier than other onion bread recipes I've seen.

[Revvell]

Here's the deal... Use the shredder blade, not the "s-blade" when you make this. Also, feel free to add other veggies such as tomatoes, bell peppers and such. You want the "bread" to come out fairly dry. If you use the "S-blade", you're more likely to have a juicy mess. It's come out perfect every time for me and I don't get tired of it because each time I make it, it's different.

Revvell

[GlimR]

It's onion bread time again!!:D

Revvell...great suggestion. I use my mandoline on the thinnest blade...plus it looks so pretty with the onion slices.

[ViolinCyndee]

Here's the deal... Use the shredder blade, not the "s-blade" when you make this. Also, feel free to add other veggies such as tomatoes, bell peppers and such. You want the "bread" to come out fairly dry. If you use the "S-blade", you're more likely to have a juicy mess. It's come out perfect every time for me and I don't get tired of it because each time I make it, it's different.

Revvell

WOW..ok. I used the S blade. Maybe the onions had to be cut smaller.. My bread tastes yummy but it's moist and falling apart.

I will eat it.. but will also try another batch with the onions cut smaller AND the batter spread out thinner.

[dakinimind]

Made this yesterday...amazing stuff! Perfect for pizza crust :) Mine turned out soft and pliable, but firm.

[ViolinCyndee]

Made this yesterday...amazing stuff! Perfect for pizza crust :) Mine turned out soft and pliable, but firm.

I re-did mine too.. (first one was way too thick) Mine also came out soft/pliable. I am sure we can leave it in the dehydrator even longer to get it more crisp. I am going to make another batch today!

Btw.. how addictive is this bread? I love it as a sandwich with Alissa's swiss cheese and tomato!! OMG!

[Pilgrim]

Mine comes out soft at first, but after I leave it in the dehydrator it firms up.

I use 6 Tablespoons of Bragg's in mine.

[ViolinCyndee]

Mine comes out soft at first, but after I leave it in the dehydrator it firms up.

I use 6 Tablespoons of Bragg's in mine.


How firm does yours get? Do you let it get crisp? Mine was semi-firm the second time I made it. I am on my third time and think I may let it get a bit crisper...

[wiccedfae23]

i made this recipe this week... very yummy but the nama shoyu is a little overpowering... i would cut back just a little so its not so salty... it made great sandwiches too!! avocado spinach and tomato... mmm

[jules88]

This onion bread is sooooo delicious. I have tried many things dehydrated and this is the first thing I have liked and will definitely make again. I didn't put in quite the amount of onions and used salt instead of the Namou stuff and used 1/2 oil and 1/2 agave instead of all oil. I made a tomato sandwich with the Cheddar Cheese Sauce that Morn posted. It was very good. Up until now I have hated everything dehydrated with flax in it. This is the BEST!!! Now I have to find one that I can use for a PB&J sandwich. Have never really craved them until I went raw. I halved the batter thinking that I wouldn't like it, but hoping I did. Now I have to make more. Thank you for posting this Pansy!!

[carolg]

I tasted some fabulous "almond bread" used for pizza last night at our rawluck. I'm not help as I don't have recipe. I think I need to start making some breads and last night it was used for pizza in small squares, marinara on top, then cheese too or maybe cheese then marinara. It was delish. My computer crashed so typing from library at the moment. May not see your responses with this problem.

carolg

[amoux]

Just to say I made Onion Bread with Pansy's original recipe last night, just taking it out of the dehydrator and my DH is sneaking little pieces as I was cutting it up! It is DELICIOUS!

[cbowden]

Wow! Thank you amoux for bumping this old thread up. I finally got a dehydrator and have been making flax crackers. Crackers is a good name. They are like crack cocaine. Can't stop eating them.

Was looking for a wrap or easy bread recipe to make veggies wraps/sammies with and this is perfect!

Debating whether to go out again to the grocers for onions.......and, I think i'll use my mandoline instead of the FP....okay. Off to the store......

Ciao!

[MysticTree]

Wow! Thank you amoux for bumping this old thread up. I finally got a dehydrator and have been making flax crackers. Crackers is a good name. They are like crack cocaine. Can't stop eating them.

Was looking for a wrap or easy bread recipe to make veggies wraps/sammies with and this is perfect!

Debating whether to go out again to the grocers for onions.......and, I think i'll use my mandoline instead of the FP....okay. Off to the store......

Ciao!
I agree ... I really want to make this but no dehydrator as yet. May have to try to persuade bf to buy me one for Christmas ... early!!!

[maggiesdaddy]

WOW!! This onion bread is great!! I made some a few days ago and just got around to eating it! It's more like a cracker than a bread, but it turned out GREAT (although for my tastes I would half the amount of onion) and add a clove of garlic. I just used it to make an EBLT with onion bread, eggplant bacon, sun dried tomato that I rehydrated SLIGHTLY in EVOO and lettuce. It RAWcked! I will post a pic later. This is definitely going on my blog!

[amoux]

Hey maggiesdaddy, that's interesting. It turned out really dense and chewy for me, rather than like a cracker - but I like your idea of adding garlic. Funnily enough I'm just finishing the first batch (it keeps really well in a airtight tin) - and thinking about making another batch tomorrow. I'm wondering if the difference in texture is due to how long it is dehydrated? I dehydrated mine about 12 hours in total, turning it after 5 hours.

It really is yummy!

[jevans]

I just made my first batch, BUT unfortunately I was kinda of skid-dish to use the amount of onions the original recipe called for. I love onions but many had said to cut back. I only used 1 large onion and it was definitely NOT enough. I turned my batch after 4 hours and even took it off the para sheet.

I let it dry overnight for a total of 16 hours. The texture is almost cracker like but the flavor is way to plain. Next batch, I will add more onions.

[maggiesdaddy]

Hey maggiesdaddy, that's interesting. It turned out really dense and chewy for me, rather than like a cracker - but I like your idea of adding garlic. Funnily enough I'm just finishing the first batch (it keeps really well in a airtight tin) - and thinking about making another batch tomorrow. I'm wondering if the difference in texture is due to how long it is dehydrated? I dehydrated mine about 12 hours in total, turning it after 5 hours.

It really is yummy!


I spread mine thin and then dehydrated for 36 hours!

[amoux]

I spread mine thin and then dehydrated for 36 hours!

Okay .... that would account for the difference! I'll try dehydrating a bit longer this time.

[blytherawlive]

Sounds delicious! Thanks for sharing.

[Norie]

Wow I can't believe a recipe has had so much attention and praise! It must be super good and I must seriously try this! Onion bread here I come!

[jevans]

In my response #204, my first try at the bread came out flavorless since I only used one onion. I also discovered that where the recipe calls for 1 cup of GROUND sunflower and flax seeds, I used 1 cup of SEEDS, then grounded them. That probably came out to about 4 CUPS of flower. Not smart on my part.
Just made a new batch and this time used about 1 3/4 lb of onions (3) and the correct amount of flower. Was much wetter than the first batch. Will see......

[amoux]

Wow I can't believe a recipe has had so much attention and praise! It must be super good and I must seriously try this! Onion bread here I come!

It really is - I just made a second batch as I finished the last couple of pieces last night. Didn't want not to have it ready :-) One of the reasons I like this recipe so much is that it is just so simple to make, as well as being moreishly tasty!

[cbowden]

Well, I also used only one sweet onion. I sliced it very thin with the mandoline. It turned out dense and chewy......not sure it won me over. Will have to play with it.....more than one onion and some spices. I used another poster's idea and used 1/4 c agave with 1/4 c EVOO so it wasn't as oily as some were saying. But still not where I would've like for it to be.....

Was thinking it would be a good sandwich bread for nut butter and apples and sprouts and carrots....may have to go make that now....

[jevans]

As I posted, batch #1 wasn't that good due to the fact that I used too much flower. I used 1 cup each of the seeds, grounded them down and used THAT flower...way too much. Also I only used 1 onion. Not much flavor.
Batch #2 - Used the correct amount of flower and 3 onions. Onions were "diced" using FP disc. This batter was much more wet.

Dried for 8 hours, then flipped. I should have just flipped it onto the mesh screen, but kept it on the paper. 4 hours later, I decided to remove it from the paper and keep on the mesh screen. Dried for another 8 hours (20 hours total). Came out perfect, just like bread. The only problem was that for 20 hours my house smelled very good while the onion bread was drying. Unfortunately when I got up in the morning to take it out, I was kind of tired of the aroma and I didn't want any bread at all.:no:
Kind of like the fruit vendor who works all day cutting fruit and then goes home and doesn't even want to look at fruit.

Oh well.... maybe this afternoon.

Updated 10/4 - Okay had a chance to try the bread on Sunday. Fantastic. Addicting. Only problem is I am on a 3 day juice fast which started (unexpectedly) Sunday night. Wasn't going to do the fast until next week, but it just happened this way. Now I get a chance to stare at the bread. The smell is still in the house too. First juice fast ever and my house smell's like food heaven:drool:... I'm my own worst enemy.

[juliahodges]

I'm starting out on raw food slowly. I've made flax crackers before and they were too crunchy and too flax-y tasting for me, and really turned me off to making crackers. This onion bread is perfect! Thank you so much for posting this! I don't have nama shoyu, so I used regular soy sauce instead, some ingredients I just have to sacrifice for my budget, but once I'm making more money it will totally go into what I put into my body. My house smelled awesome too while it was dehydrating. It did take me a little longer to dehydrate, so I left it on overnight (I don't have a fancy dehydrator, I have one that I got a Kohl's and was inexpensive and it's kind of cheap, but it works for me). I also recommend eating them with a napkin or washing your hands with good soap afterwards, because I ate them with my fingers and my hands smelled like onions, hands and the breath!! I liked it, but I'm sure my studio mates didn't!! :)


8867

[ToriLynn]

two and a half pounds is like four large onions! LOL sound like a lot though.

[ToriLynn]

also, I use Bragg's Liquid Aminos, rather than soy.

[garden granny]

This post reminded me to make some onion bread....I haven't made any in over a year. It seems like the best way I've found is to slice the onions on a mandolyn very thin (tastes better to me) instead of chopping the onions. I've got a ripe avocado to put on it and also some chopped portobello mushrooms marinating in nama shou/garlic/evoo.
:drool:

[raweater]

I just did the onion bread from the book Rawvolution, it's nearly identical to this, the only difference seems to be this one makes a larger batch and the proportions are likely a bit different but it's the same ingredients and similar ratios.

It's the first time I use my dehydrator in over a year, the house had been in renovation and anything that had a fan got caked in renovation dust so needless to say I couldn't use it for a long time.

[Traceyraw]

Im glad I found this recipe. Im going to try it this week. Yum I love savory foods.

[Stina]

I've got this recipe in the dehydrator right now. First time since last winter I've used the excalibur, feels good to have it on.