Raw Food Recipe for Onion Bread… Move Over Bloomin’ Onion – The Renegade Health Show Episode #287

Wednesday Apr 15 | BY |
| Comments (52)

I can’t stop talking about Shea’s potluck, there were so many awesome raw food recipes!

Today, we’ll show you how to make one that rivals the taste of the Outback Bloomin’ Onion. It’s for onion bread and I think you’ll really like it!

Take a look…

Your question of the day: What is your favorite thing to dehydrate?

Click here, scroll down to the bottom of the page and leave your comment now!

BTW: You can get access to my full length talk at Cafe Gratitude on Shea’s site! Click here to get it!

Here’s the recipe…

3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste

Mix all together. Spread out evenly over Teflex sheet, will make two trays. 🙂

Thanks to Cafe Gratitude!

Live Awesome!
Kev

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.

52 COMMENTS ON THIS POST

Comments are closed for this post.

  1. Ildiko says:

    Kale chips!!! Love them, they always turn out great! Flax crackers are my second choice.
    I also make these amazing broccoli balls that need just a bit of dehydrating. Soooooo good!
    Thanks for the recipe! I heard about the onion bread for many sources already, now I am even more motivated to try to make some for myself.
    Thanks!!!!

  2. natalya says:

    Thanks! I will try this recipe.

  3. Nicole says:

    I don’t have a dehydrator, and I’m trying to tell myself that’s a good thing right now because it forces me to eat simpler, fruit n veg meals. But if I DID have one…I’d love to try coconut wrappers that I saw Bunny Berry make once!

  4. barbara says:

    So funny that you show onion bread today. Was looking at an onion bread recipe earlier today and was planning to make one tomorrow. Think I’ll try out this new recipe to compare! Sounds yummy. Great tip about scoring before dehydrating.
    Would love to hear about the recipe for the broccoli balls. Sounds good!
    My favorite thing is falafel. Oh yeah, good stuff.

  5. Danielle says:

    I agree with Ildiko with the Kale chips, they are my favorite!

  6. Turil says:

    I’m going to have to second kale chips because they are not only utterly delicious, but fast too. Though I also really, really love cauliflower cheezy “popcorn” that’s made with small chunks of cauliflower (who would have guessed!) covered with a cashew or pine nut cheese, a bit of lemon, and some salt. I have a really hard time letting this one make it to the stage where it’s dry on the outside, since it’s so yummy as a wetter cheezy caluliflower side dish. But when dried more fully, it’s absolutely amazing as a finger food.

    Oh, and yay! for Cafe Gratitude! I stayed in San Francisco for a few days last year and went to one of their restaurants nearly every day. I pretty much wiped out my money on the place, but it was so worth it. 🙂

  7. Kathy Waller says:

    I am serious this time about eating raw and the video is just what I need to make my own onion bread. I can do this! Many thanks and have an awesome day:)

  8. DebB says:

    Great show Everyone ~ I love Wednesdays!

    My hands down favorite thing to dehydrate are ‘Garden Burgers’. We keep these on hand all the time. I make a quadruple batch and put some in the fridge and the rest in the freezer.

    I dehydrate these until crunchy. Oh so good! I hope you don’t mind, but I’ll go ahead and post the recipe here. I use kalamata olives (not raw, that I buy at Costco).

    My notes are in […]

    [We started out making this as a burger, still moist and bendy. But now we leave it in the D until it’s crispy & crunchy. We love these. They’re an absolute staple. I’ve always got them on hand. I make a quadruple batch at a time, 56 burgers. I put some in the fridge and freeze the rest. I’ve added the grams since I find it a lot easier to make these using grams.

    Now – while you can get raw black olives, I just buy Kalamatas at Costco, not raw.]

    Happy Garden Burger – maraw
    makes about 9 patties, 1/4 cup each

    50g – 1 rib celery, chopped
    150g – 1 whole yellow squash, chopped (or zucchini)
    50g – 2 T. red bell pepper,
    90g – 1/2 C carrots
    125g – 1 whole tomato, quartered
    50g – 10 raw black olives, pitted
    1 C sunflower seeds, ground
    1/4 C flax seeds, ground
    1/4 C sesame seeds
    2 T dehydrated onion flakes
    1 tsp. dried savory or parsley
    1 tsp. oregano
    1/2 tsp. sea salt (I use 1 tsp. Celtic sea salt)

    Process everything in a food processor (not all at once though) until desired texture is reached. I dehydrated it at 115 degrees for about 6 hours. It was still a little soft and more “patty-like” at that point. If you would prefer it more dry, then go longer. It makes a really nice pate too. I had a hard time not eating it all when I made it.

    [I start them out on the Paraflex sheet (can use parchment paper). I check them after 4 hours or so and see if I can peel them off the sheet, so they’re just on the tray. They D faster that way.

    *TIP – when using a non-stick sheet, the easiest way to flip your food is this. Take another tray (minus the non-stick sheet) and place it upside down over the tray pictured above. Now, holding on to both trays – flip the whole shebang over. Lift off the tray and now you’re looking at the bottom of the non-stick paper. Carefully peel off the paper and there is your food already sitting on the other tray. Hope I explained that well enough. If not – let me know and I’ll take photos of the process.]

    Can add fresh cilantro to batter. Have it with tomato and avocado!

    http://www.rawfoodtalk.com/showthread.php?t=31650

    [Deb’s notes: I measure mixture using a 1/4 cup measuring cup. 9 patties per dehydrator tray (I use an egg ring as the form – that way they’re all the same and dehydrate the same). I do not process this all at once, but rather in smaller batches. The original recipe called for 1 T agave nectar which I omit. I like to make these as flat as possible, and dehydrate until crunchy.]

  9. DebB says:

    I don’t mean to hijack – but Ikdiko, can you share your broccoli balls recipe? It sounds so good! Thanks in advance ~ Debbie *Ü*

  10. Lori says:

    Looks easy and yummy! Thanks for the recipe I will try this very soon!

  11. ann gleason says:

    JUst wondering if you guys ate the onion bread?

    What are your opinions about

    agave nectar,

    teflex/teflon sheets,

    tamari?

    Nice recipe idea, but i would use honey/maple syrup, instead of agave…
    Sea salt or celery in place of tamari…
    and, of course, wax paper over teflex.

    Very curious!

  12. Kim says:

    Question: Is the Excalibur dehydrator loud when it’s on? Thanks.

    (~_~)

  13. mary kay says:

    Dr. Jameth Sheridan was commenting on tamari, and he said it was a-ok–so that sounds good to me. But I’m actually using up my Bragg’s Liquid Aminos, because I bought three bottles in bulk through my co-op —so you may not want to listen to anything I say….LOL

    And after hearing Kohler’s view of agave, I must say, it never did impress me much…Maple syrup is local though not raw, but I use that and raw honey as well. When making stuff for 100% raw vegans though, if I need a sweetener, I have used agave, but only bought it once in my life!

    And teflex sheets —well I agree with what kevin said….er, that the teflon doesn’t get hot enough to “fume.”

    And although I use unbleached parchment paper for things, what about the wax? I mean it is petroleum derived, isn’t it?

    And finally, I’d like to also get that recipe for protein balls!

    And I just stole/improved my fave dehydrated thing, which was also kale chips: dipped in cashew cream, lemons, little olive oil, couple dates, tamari, tomatoes and dried tomatoes, nutritional yeast – This makes a sauce sauce, then dip into some crushed cashews for a great crunchy texture. Kids even like’em.

    Thanks for all you folks do.

    How many onions in three lbs? Good to know they should be sweet onions.

    Mary Kay

  14. Baby says:

    Real Raw Almonds, soaked then dehydrated.
    Wild Jungle Peanuts, again soaked and dehydrated.

  15. jeremie says:

    Whats with the lack of comments for this video? I think it sounds like a very nice recipe. And Ann you need to lighten up. I doubt anyone is going to live off of this stuff anyways. When you try to avoid too many things and never eat anything that might be “no so good” for you, cravings and binges will probably be in the cards for you. And to those folks who do avoid all these raw foodie treats and follow a diet of persistant food combining and fresh living food then I truely admire your dedication. Oh, and I dont have a dehydrater but I might try the recipe using the oven method (lowest setting with the door open). Has anyone tried this? It seems like it would waste alot of evergy.

  16. Ginny says:

    I made an awesome Apple Cinnamon Raw Bread that came out of the dehydrator in time for lunch today–and we almost ate it all!! 2 cups whole flax seeds, soaked for 2 hours in filtered water (about 4 cups), 1 apple, 1 pinch Celtic sea salt, 1/4 C honey, 2 tsp. cinnamon. I do my raw breads in large cracker size instead of a sheet, just because it makes it easier to turn over. I dehydrate on parchment paper, too. It took about 24 hours at 106 degrees. And it was amazing. Slightly sweet with little chunks of apple, and chewy and so cinnamony- delicious. I love raw breads!! And this one was a winner.

  17. zyxomma says:

    My favorite sweet thing to dehydrate is pie crust (soaked then dehydrated pecans, soaked dried fruit of your choice, dried coconut shreds, & ground flaxseed, patted into the pan). My fave dehydrated savory is kale, coated with a mix of ripe bell pepper, lime juice, a mild soaked nut, a touch of nutritional yeast (for a cheese flavor), and Himalayan salt. Remember, everyone, no matter what you prepare, the first ingredient is LOVE!

  18. Susana says:

    Not meaning to hijack over here, too! 😀

    But yeah, so:

    1. How was the onion bread?

    2. What’s the broccoli ball recipe?

    3. _SO_ drop:
    ~Agave
    ~Tamari
    ~Teflex

    And, LOVED the spontaneous dialogue about Corporate PHONEY PHOOD (food) RE: Cheez Itz, or whatever…
    I loved Nips, “back in the day (1960s & 70s), then, WAY before even THINKING of going raw (NOT EVEN KNOWING IT EXISTED!), I found out about CHEESE & “PROCESSED CHEESE FOOD PRODUCT” ~
    OF COURSE, Corporate America is selling this POISION right by the organic vegan “cheeses” and whatnot… “AS IF IT WERE what we ALL think of when we think of DAIRY CHEESE…
    Corporations know NO SHAME…

    LOVING the seeing of ALL THE BEAUTIFUL & RAWSOME WONDERS “ACROSS AMERICA” ~ taking the trip vicariously with you folks! 🙂
    WISHING (and working on making the wish a REALITY!), there were more similarly-minded/lifestyled folk HERE! 🙂

    Blessedly, with YOUR SHOW, THERE ARE! (At least under THIS ROOF! 🙂

  19. Brian says:

    I am gluten intolerant. What would you suggest instead of tamari and soy sauce for the kale chips and raw onion bread recipes?

  20. […] Original post:  Raw Food Recipe for Onion Bread… Move Over Bloomin’ Onion – The … […]

  21. Linda Miller says:

    I did not catch whether she soaked and dehydrated the sunflower seeds first. IF not, wouldn’t it be ok to do that?

  22. Katherine says:

    I don’t have a dehyrator, maybe one day I’ll get one, but I have this recipe for crunchy caramalized onions, that looks very yummy.
    Crunch Caramalized Onions:
    -2cups sliced onions (chop into rings if you want)
    -1/4 cup liquid sweetner
    -3 Tblsp Tamari or Nama Shoyu
    Toss everything together, place on sheet and then dehydrator overnight.

    I think these would be delicious by themselves, or as an added sweet crunch to salad.

  23. Mary Ellen says:

    so glad 2 hear u found your cat alive & well. could u pleeeeze answer me about where to get that film that gerson put over her window to protect her from the frequency waves asap. also do u know of any other materials that stop the waves from affecting u? i would like to know if there is anything that can be worn to stop the waves from getting to u, so that u can walk around outside but not be affected by the waves? my friend is very sensitive so could u pleeeze answer asap. could u pleeeeze send me an email?

  24. Mary says:

    My favorite to dehydrate is cantalope. That was before my daughter melted my cheap, cheap dehydrater over my toaster. But at least I had a dehydrater. I really would like an Excaliber dehydrater. I keeping wishing and hoping and saving.
    All of the things you guys make sound so good.

  25. Rhonda D says:

    Ok so now that most of us want the recipe for. The broccoli ball recipe?

    Kevin would it be possible to give that to us.

    Thank you:)
    Rhonda D

  26. CINDY says:

    tiramiso can be found by goping to recipes then click on cacao

    http://www.navitasnaturals.com/recipes/cashew/tiramisu.html
    my favorite bread is english muffins
    The English Muffin
    Average:
    5
    Average: 5 (1 vote)
    Servings:
    Depends on you, dudn’t it?
    They’re cute, really.
    Ingredients:
    2 cup Sunflower Seeds, Soaked for 4 hours
    1 cup Zuchinni, Diced
    pinch Sea Salt
    2 clove garlic
    4 teaspoon ACV, (this is to taste, really) APPLE CIDER VINEGAR
    cup Rolled oats
    Preparation:
    Blend all ingredients EXCEPT for the oats. Blend the ingredients to a smooth consistency. A little chunky is also fine. You may want to add water as you blend or even oil. It’s all up to you.
    Put the dough in a separate bowl and fold in the oats.
    The oats will create the “nooks and crannies” that English muffins are known for.
    When you create the muffin, remember to pinch the edges up. English muffins have those neat edges, you know?
    I dehydrated them overnight on a mesh rack at 115 degrees. I would do it at a lower temp for longer but they needed to be done for a brunch.
    They were a hit with olive oil and salt
    haven’t tried this recipe but looks interesting
    Scottish Bread,
    Petit Pain (Raw Bread)

    We’re moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.

    1 cup sprouted and dehydrated spelt
    1/2 cup flax seed
    1/2 cup sesame seed
    1 tsp asofetida or other spice
    1 tsp carraway seeds
    dash sea salt
    1 tablespoon olive or sesame oil
    coconut oil as butter on warm bread

    Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.

    Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ‘snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
    Dry in the dehydrator @ 120F for 6-12 hours…

    Delicious warm out of the dryer with coconut oil!

    CAJUN HERB MIX
    JILL WALLACE OF BITTERSWEET HERB FARM DEVELOPED THIS SPICY SEASONING FOR MEAT, POULTRY,
    AND FISH
    YIELD ; 2/3 CUP
    5 TABLESPOONS PAPRIKA
    2 TABLESPOONS GRANULATED GARLIC
    2 TABLESPOONS ONION FLAKES
    1 ½ TEASPOONS DRIED OREGANO
    1 ½ TEASPOONS BASIL
    1 TABLESPOON CAYENNE POWDER
    1 ½ TEASPOONS GROUND WHITE PEPPER
    MIX ALL INGREDIENTS TOGETHER. FOR A MILDER BLEND, DECREASE THE AMOUND OF CAYENNE BY ½ .

    just wanted to put this in to add some spice to your meals and you can find the spices raw or use fresh spices

  27. Glenn says:

    Agave Nectar is not what it’s cracked up to be…. it’s nothing more than HFCS. Many new/current studies show this. Organic or not it is just bad for you.

  28. Jimmie says:

    Brazil nut or macadamia nut cocoa nib cookies. Yum!

  29. Zen Dood says:

    I found the bread a bit too salty.. not sure what to do?

  30. LuAnn Agustin says:

    I don’t think Tamari has gluten in it. I believe only Soy Sauce and Nama Shoyu do.
    I also am gluten sensitive and but I can tolerate Tamari. Brian, you could try a little nutritional yeast on the kale chips.

    I have a slightly different recipe for:

    Onion Bread

    1/2 large sweet onion
    1 c. Flax Seed, ground
    1 c. Sunflower Seeds, ground
    1/4 c. olive oil
    1/4 c. tamari
    1/4 c. water

    I use my mandoline slicer for the sweet onions. Then cut them into quarter’s. Then I sandwich the batter between parchment paper and the Teflex sheet on top of the dehydrator tray and mesh sheet. I use my old pie rolling pin to roll out perfectly smooth sheets of batter 1/4 inch or so, then when I remove the Teflex after the initial dry in the dehydrator (approx 12 hrs.) I use my old cookie cutter or a widemouth jar to cut the bread shapes. Dehydrate again to desired dryness. Makes 1 tray full.
    I make multiple batches at a time.
    They never get completely dehydrated at my house because everyone gobbles them up before then.
    The whole house smells glorious!
    The bread makes wonderful sandwiches or pizza bottoms or just for snacking. Probably crunchy chips, too, if we ever let it dehydrate completely. :/
    You can experiment using sun-dried tomatoes, red peppers and different spices for variations.

  31. Brad says:

    Won’t flaxseed go rancid while dehydrating???

  32. Thanks for the great recipe guys. My favorite at the moment is Lemon Cookies!
    1 cup of shredded coconut
    1 cup of soaked cashews
    Zest of a lemon
    1/2 cup of lemon juice
    1/4 cup of honey
    They are super yum! Just like any dehydrated recipe – it’s hard not to eat the mix before it’s dried out!

  33. Sweet Cicely says:

    Raw Pizza~~~ recipe out of The Raw Food Revolution Diet by Cherie Soria~~great book. Her wraps are just the greatest recipe~~ever!
    Cracker that use ground Flax seeds in the recipe,Kale Chips, Raw Breakfast bars~~my recipe, ……love it ALL!!!

  34. Joy Langtry says:

    OH MY GOODNESS!
    I happened to have some wonderful sweet onions, and made this recipe this morning! I have not been able to leave it alone all day, keep “testing” (translation – eating it raw!), and it is excellent. I hope there is some left to get crispy.

    I never did understand the thing about chocolate-chip cookie dough… now I do, but this sweet onion bread batter is way better, IMO!

    Thanks SO much.

  35. alla says:

    OMG!!! this is best bread I have made. I’ve been experimenting with making raw bread that I like and this is it.
    thank you so much for this recipe

    alla

  36. This is a great recipe.. You’ve inspired me. I have the bread in the dehydrator right now.. I was a bit concerned about using the knife on with the teflex sheets. Aren’t you afraid of cutting thru the sheets?

    My favorite things to dehydrate are kale chips, onion bread and Ann Marie’s meatless meatballs 🙂

  37. Here’s a recipe that I particularly like

    Onion Bread

    1 1/2 lbs. sweet onions, (one large & one medium) peeled &
    1/2 lbs. carrots (6-7medium sized) washed & cut into 1 inch chuncks
    1 cup ground sunflower seeds
    1 cup ground golden flax seeds
    1/2 cup olive oil
    3 oz. Nama Shoyu or Braggs Liquid Aminos which amounts to 6 Tablespoons

    Put onions in food processor with ‘s’ blade and process until small pieces, (but not mush). Put onions into 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 3-4 hours or until dry and. Either break into pieces or cut with a pizza cutter, and store in an air tight container if they last that long. The carrots add more fiber beta carotine among other nutrients and add a bit of natural sweetness so you don’t have to use agave or any other type of added sweetner. Enjoy!

  38. We aught to get a regular recipe exchange going on if it’s not to big of a task to add onto what you are already doing. Just a thought.
    CAP
    Charles A. Premoe

  39. This is one of my most absolute favorite breads. It can be spread thiner for a cracker or thick for bread and pizza.
    Tomato Herb Bread & Pizza Dough
    Makes 2 pizza crusts. Spread thiner for crackers

    2 cups almonds soaked and rinsed
    2 cups sunflower seeds soaked and rinsed
    3/4 cup flax seed meal
    1 apple (chopped)
    2 fresh tomatoes coarse chopped
    1/2 cup olive oil or 1/2 cup chopped avocado
    2 tsps. Orsa Real salt
    1 cup soaked sundried tomatoes
    2 cloves garlic
    1 cup parsley
    1/4 cup dry Italian herb seasoning
    1 chopped onion
    1 chopped red pepper
    1/3 cup nutritional yeast
    2 Tbs. lemon juice
    In a food processor or high speed blender, grind the almonds and sunflower seeds until fine. Set aside in a large mixing bowl. In a blender, add the rest of the ingredients and blend till thick. Add this mixture into the nut/seed flour. Stir everything with a wooden spoon or by hand. The dough should be pliable and elastic. Line two dehydrator trays with teflex sheets or parchment and spread a thin layer of the dough with a spatula. Make it about 1/4 inch in thick. Dehydrate for 3-4 hrs. and remove from the teflex sheet and place on the mesh sheets. Dehydrate for 8 hrs. or until firm. This bread tastes totally awesome! There’s quite a bit more to making the sauce and cheese and various other toppings, but thats another story.

    To your health
    Charles Premoe

  40. ta says:

    My favorite is from Matthew Kenney’s Everyday raw — Pizza.

    It’s made with zucchini, ground flax, italian seasonings. It is the best!

  41. Cindy (Sydney, Australia) says:

    Could you tell me how to make cashew nut butter or advise me of what show it is on if you have already donean episode on it.
    Plus, do all nuts have to be soaked before eating/grinding, crushing etc
    Thanks

  42. janell says:

    I’ve made onion bread. The recipe in the video was doubled but even when halfed, I doubt I used 1 1/2 pounds of onion because my digestive system has never tolerated much raw onion (always had to saute’ it in the past) so I may have used less than 1 good sized sweet onion. Also, I only used a few dashes of the Braggs (at the times I had Braggs that I was needing to use up). It’s a good treat but I only had it once because I had a stomach ache… my system just doesn’t like a lot of onions…It was a yummy sandwich though – tomato/avo/lettuce on onion bread. I think if this bread could get crispy enough it would be fun to use as the base for thin crust pizzas

  43. Linda says:

    My fav is raw pizza. Linda

  44. Janette says:

    My favorite is Live Spaghetti. Spiralized zuchinni topped with a raw marinara sauce made with sun dried and fresh tomatoes

  45. Taarak says:

    Not to spoil the fun guys but Onion has quercetin which is a carcinogen. It is also anti-platelet & inhibits some enzymes. They have bad microvita… But they may be used a a medicine if need be.

  46. Denise says:

    I enjoy all the info on your programme!
    Thanks for sharing with us.
    Would you please write up the recipe for the dehyrated Kale Chips as I would love to make them as have them growing in our garden.
    Thankyou
    Denise

  47. Pat says:

    I also would love the Kale Chips recipe!
    Thank you for all the sharing of recipe’s. Some of them sound so great, and give me more to work with.
    I have been making sprout cookies and drying them…then keep in the freezer until I get hungry for something “sweet”.

    Sprout Cookies – sprouts have a natural sweetness.
    Sprouts can be mixed in any mixture…this is mine –
    Lentils, Mung Beans, Wheat, Rye, Sunflower, Quinoa and Amaranth
    About 5 cups of sprouts total grind in food processor.
    Add:
    soaked, then redried almonds, pecans or walnuts 1/2 cup each, grind in coffee grinder or just add to grains and legumes for a nuttier crunch.
    Sea salt to taste.
    3/4 cup raisins or other dried fruit…I used dried pineapple in one.
    1/4 Cup sweetner of choice, I used Agave.
    roll in chopped nuts or coconut, depending on your tastes. smash flat.
    I added some candy flavorings to really make a hit with the kids as they are strong, only a few drops does the trick.
    I dry them in the dehydrator a few hours at low temperature, until they are dry but still soft like a cookie. Then store in the refrigerator or freezer in an air tight container. It is so nice to have something on hand to snack on.
    I miss lemon pie so will be trying the lemon bars.
    Just a beginner, Pat

  48. Yvonne says:

    Until recently, my favorite thing to dehydrate is any food I wanted to save for later use, much later. Now it is Kale Chips, and why is because I love eating them so much. I can hardly stay out of them.

    I am definitely going to make this Onion Bread.

    I am fairly new to the raw food community. I have dabbled in it for about 5 years, but so many of the recipes tasted terrible but lately I have found many that are delicious. Also my tastes have changed drasticly, Great!

  49. Laura says:

    May favorite thing to dehydrate is Oatmeal bars.

  50. flax crackers for sure! 🙂 i like just soaked flax, braggs, and lemon juice, but i just came across the recipe you have and will have to try it out. also, kale chips. mmm! 🙂

    this bread looks awesome! i am going to make it for the next pot luck we have! thanks!

  51. Ben Borkovitz says:

    Soaked pumpkin seeds with added celtic salt, lime juice and crushed garlic (optional: cumin and coriander) dehydrated until crispy. Sometimes I grind the seeds in the coffee grinder afterwards and add to soups and salads – my version of a raw “cheese”. Great Show and site, thanks!

  52. thubten says:

    I’ve got a double batch in the dehydrator right now. 6# of onions made five sheets for the Excalibur. Sweet onions are out of season, so I tried red onions and used the full agave (12T for my double recipe).

    We’ll see how they turn out!

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