If you are a cultured raw foodie than you’ve probably tried at least one version of a raw onion bread over the years. This version by Heather Pace is basic and easy to make but does not short you on flavor! If you are not a fan of onion she recommends using only 1 onion and subbing some extra zucchini. Use this bread as an open faced sandwich with avocado, tomato, hummus spread and sprouts or dip in a bowl of raw soup for a quick lunch or dinner!
1 medium zucchini, shredded
1 large carrot, shredded
2 large onions, shredded in a food processor
1/4 cup olive oil
1-2 tbs nama shoyu (or tamari)
1/2 cup water
1 cup ground flaxseed
1 cup ground sunflower seeds
1/2 teaspoon himalayan salt (added by me)
1) Mix together the veggies, olive oil, water, and shoyu in a bowl.
2) Add the seeds and mix to combine.
3) Spread a thick layer of the mixture evenly on teflex sheets. Score into desired sizes.
4) Dehydrate at 145F for 1 hour and then turn the temperature down to 115F and continue dehydrating for 6-8 hours, flipping over to the mesh screen halfway through.