- 2 small-to-medium red onions (you can use white, but I like red for colour)
- 1 cup flax seeds (then grind)*
- 1 cup sunflower seeds (then grind)
- 1/2 tsp sea salt
- 1 soaked Medjool date, finely chopped**
- Small handful fresh thyme (then chopped)
- 1/4 cup cold-pressed olive oil
- 1 cup water
*I used a Vitamix 'dry' jug, but a Cuisinart mini food processor or coffee/seed mill would also do the job. **If you are using the sweet variety of white onion, omit the date.
Process all ingredients except the onions.
Cut onions in half. Then slice - really finely. Then slice across slices once (ie the pieces should be large enough to give texture, but not so long as to make the bread slices difficult to pull apart).
Put the processed mix into a large bowl. Mix in the onions thoroughly (I find the easiest way is to get in there with hands and...knead!)
Press out onto a teflex sheet covering one dehydrator tray. You may find it easier to smooth it out using the back of an old-fashioned tablespoon; wet it if it sticks.
Score into 4x4.
Dehydrate at 105 F for 12 hours. Flip, peel off teflex sheet, then dehydrate for a further 9 hours. This should result in a moist bread, but dehydrate for a few hours longer if a dryer longer-lasting crisper bread is required.
The bread has such a delicious flavour that I generally eat it alone, and as it's quite rich and sweet, a mayo/'cheese' could be too much. If you were to top it, I'd suggest sliced avo and tomato.
Monday, 20 October 2008
Sweet Onion & Thyme Bread
Here's a very tasty (and easy - no sprouting) onion bread for you.