Onion Bread

Onion Bread in the dehydrator
Onion Bread in the dehydrator

Ready to be flipped over.

This is an easy tasty bread than can be used to make sandwiches, to dip, as a pizza crust or to snack on by itself. I use it as a burger bun for the sage burgers.


  • 2 yellow onions, large
  • 1 cup flax seeds (golden, brown or a combo) ground in high-speed blender
  • 1 cup raw sunflower seeds, ground in a food processor or blender
  • 1/3- ½ cup Nama Shoyu
  • ¼ cup cold pressed olive oil


Peel and half the onions. Coarsely chop course in food processor or slice thin with the processor slicing blade, a mandolin,  or knife.

Place onions in large bowl and mix with rest of ingredients until thoroughly combined. Mixture will be mostly onions. You may wonder how it will hold together and where the "bread" part is. This is normal

Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets).

Dehydrate at 110°F for 24 hours.

Flip and return to dehydrator for 12 hours.

Cut into squares. A pizza cutter works really well for this.

Adapted from the book Rawvolution by Matt Amsden

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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