Mild: Raw Vegan Onion Bread:
2 1/2 cups raw flaxseeds (ground half the flaxseeds beforehand to make a more bread like consistency)
3 tablespoons of organic safflower oil, organic olive oil, or grapeseed oil,
1/4 to 1/2 teaspoon Celtic sea salt
1/4 cup raw coconut amino’s
1/3 cup raw sweet onion (non spicy onions)
Basic Raw Vegan Onion Bread:
1 1/2 to 2 medium yellow onions (I like to use 1 sweets and 1 spicer)
1 3/4 cup whole golden flaxseed
1 cup ground golden flaxseed
4 tablespoons of cold pressed oil (use water for a more crispy version of the bread)
3 to 4 tablespoons of Nama shoyu
1/4 teaspoon black pepper
add additional spices that you desire like chipotle and lime, Basil and oregano, or toasted sesame. It’s a pretty blank canvas so do what you desire!
Method for both recipes: add ingredients into your food processor and process until well combined.
backed version: back at 350 until golden brown (about 15 minutes). cut while hot and then let cool before moving or storing.
raw version: dehydrate at 110 for 12 hours and flip and dehydrate until it reaches the consistency you desire. longer for crispy shorter for more flexible bread.