Recipe
Tried writing this up earlier on a forum. But decided that it needs to go here really.
Onion flatbread... in many ways similar to the recipe in Rawvolution, in others not... Read it, its a great book!
Anyway...this is a recipe entry not a reading one!
Onion flatbread.
Warning - this is raw and needs a dehydrator. Tried doing it in an oven on low, but it doesn't work quite as well as it get too dry (in my opinion! You may love it that way :-)
3-4 good sized onions, pref. red.
1 cup ground flax
1 cup ground sunflower seeds
1/4 cup shoyu or tamari
1/4 cup water
1/3 cup sunflower oil
Put sunflower seeds and flax in a large bowl and stir to mix. Make a well in the middle and pour in oil, then shoyu and then water. Mix well together until a lovely paste :-)
Finely slice onions - I do it on the fine slice blade on a mandolin, and keep it as rings where possible, but do what you like.... if doing by hand you may find it takes longer to dry if not fine.
Put onions into bowl with paste, and mix well together with your hands. You need to squeeze the onions as you go and make sure that everything is very well combined. This will take a good 5 minutes and probably 10 minutes until you get used to doing it. Mound up together in the bowl and leave for at least an hour, preferably 2 to 3.
Divide into 4 and spread each quarter onto a teflex sheet, about the thickness of the slices of onion. Using a spatula or palette knife makes this easier, and means you end up with a smoother surface.
Dehydrate for 20mins at 115F and then reduce to 105F for *up to* 24 hours total. (for me it usually gets 10 hours ish, then 8 off overnight and a further 6-8 hours the next day :-) Half way though turn over and place straight onto the dehydrator tray to dry the other side fully.
Onion flatbread... in many ways similar to the recipe in Rawvolution, in others not... Read it, its a great book!
Anyway...this is a recipe entry not a reading one!
Onion flatbread.
Warning - this is raw and needs a dehydrator. Tried doing it in an oven on low, but it doesn't work quite as well as it get too dry (in my opinion! You may love it that way :-)
3-4 good sized onions, pref. red.
1 cup ground flax
1 cup ground sunflower seeds
1/4 cup shoyu or tamari
1/4 cup water
1/3 cup sunflower oil
Put sunflower seeds and flax in a large bowl and stir to mix. Make a well in the middle and pour in oil, then shoyu and then water. Mix well together until a lovely paste :-)
Finely slice onions - I do it on the fine slice blade on a mandolin, and keep it as rings where possible, but do what you like.... if doing by hand you may find it takes longer to dry if not fine.
Put onions into bowl with paste, and mix well together with your hands. You need to squeeze the onions as you go and make sure that everything is very well combined. This will take a good 5 minutes and probably 10 minutes until you get used to doing it. Mound up together in the bowl and leave for at least an hour, preferably 2 to 3.
Divide into 4 and spread each quarter onto a teflex sheet, about the thickness of the slices of onion. Using a spatula or palette knife makes this easier, and means you end up with a smoother surface.
Dehydrate for 20mins at 115F and then reduce to 105F for *up to* 24 hours total. (for me it usually gets 10 hours ish, then 8 off overnight and a further 6-8 hours the next day :-) Half way though turn over and place straight onto the dehydrator tray to dry the other side fully.
posted by Helen at
2:19 PM
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