Earlier this year my husband was away on a business trip in Florida. Whilst there he ate nearly daily at a raw food café, where his love affair for onion bread began. I remember him calling me excitedly describing this phenomenal bread. His voice was literally quivering with euphoric glee. I promised him once he returned I would try to remake his bread.
As it turns out I was spot on. Actually he thinks my onion bread is better (maybe because he loves me!). I tried it. But to be honest I am not that big of a fan. It just is not my thing, which I am sure he is secretly happy about, as it means more for him. Although this is not my favorite recipe I thought anything that sends a husband into ecstatic rapture is worth blogging about.
I leave it to your imagination what the other ‘O’ in The Big ‘OO’ Bread stands for. This recipe is pretty straight forward, pleases most food palettes and makes a great sandwich/wrap.
Enjoy your Big OO!
Ingredients
3 yellow onions, large
1 C golden flax seeds, ground
1 C sunflower seeds, ground
¼ C Braggs or Tamari
¼ C cold pressed olive oil
1 courgette (zucchini), roughly chopped into chunks
1 small avocado
Preparation
1. Peel and half the onions. Slice in food processor with slicing disc or slice finely with mandolin. Set aside.
2. Place courgette, Braggs, and olive oil in food processor until well mixed and like a paste.
3. Add the avocado, mix again
4. Add ground sunflower seeds, mix again. Then add the onions, mix until well incorporated.
5. Add in the ground flax seed, mix until well incorporated. This can be hard work for a food processor so you can hand mix in the flax.
6. Spread mixture over a Teflex sheet (usually at least two sheets will be used).
7. Dehydrate at 100F for 8 hours or until dry enough to flip. Flip onto the mesh sheet and dehydrate another 8 or so hours – depending on how soft or hard you like your bread.
8. Cut any way you desire. Usually yields about 18 pieces. Store in sealed container in the fridge.
(The above picture is an earlier version of the Big ‘OO’ Bread with Tu-No salad and greens.)
YUM! YUM! YUM! YUM!
I love this combo. It is my favorite bread as well. I have never used avocado in it. I think I will today as my son is begging for pizza.
Thanks a bazillion for this recipe.
My mouth is watering
How do you make your TU-No salad?
Hey gorgeous!
I think you’ll love it with the avo. It makes it a bit more fluffy and soft. I’ll have to post my divine pizza recipe soon - now that really gives a BIG O!
I use the Tu-no recipe on http://www.goneraw.com.
Hugs,
Jamie x
I used the avo.. and also added garlic this time and oregano because Imade it into pizza crust. YES very very good. and very satisfying. Dougie ate a small piece and was happy. I think the extra fat did the trick
we put sun dreid tomatoes, onions and spinach on the pizza with abit more evoo - YUM!
OK Gina and Jamie — I’m drooling now thinking not only about this wonderful raw bread, but also aobut that delicious raw pizza.
This recipe looks great, and I was going to try to make it to take with on our holiday trip, but it didn’t quite get done, so it will be at the top of my list for the New Year. Thanks so much for great raw recipes and ideas!
Tami if you are drooling over this one wait til I post the pizza recipe…I know terrible of me to keep you in suspense. Have a magical holiday! xx
still waiting Jamie…! hahaha xo
I just made the Big OO Bread and it’s now in the dehydrator, but I’m not sure mine is quite right. Your photo shows a slice of the bread and you can actually see individual sunflower seeds, slices of onion, etc. Mine is all blended together. Did I do something wrong? I used the food processor each time I added an ingredient. I’m guessing I wasn’t supposed to do that???