adapted from The Rawtarian makes 3 dehydrator sheets or 6 wraps or 12 “slices” of bread
INGREDIENTS 5 cups sweet white onions (about 3 very large, chopped) 1 cup sunflower seeds (try to soak them at least 4 hours, drain, rinse and drain again) 1 cup ground flax seeds 1/3 cup olive oil 3 1/2 tablespoons coconut aminos, tamari or nama shoyu pinch of Himalayan salt 1 tablespoon of dried rosemary (you could also experiment with your herb of choice such as thyme or basil or a mixture)
Place the sunflower seeds in your food processor and process into a fine meal. Take out of food processor and set aside in a large mixing bowl. Peel onions, chop into chunks and place in empty food processor and process in your food processor until they are chopped small, but not mushy. The pieces should range between ½” to ¼” in size. Place onions in the large mixing bowl with the ground sunflower seeds and all the remaining ingredients. Mix with a spoon. Measure out approximately 1 cup of mixture and put it back into your food processor. Pulse and process this until the ingredients are very mixed and broken down, like a thick pizza dough. Add 1 tablespoon of water at a time if the mixture is too dry. Take the mixture from the food processor and add it to the mixture in the bowl. Stir well to incorporate the two mixtures. There are 2 ways to “cook” the bread. You can use a food dehydrator or your oven.
Dehydrator Method: Using parchment or teflex sheets as a base, spread onto dehydrator trays about ½” thick, making one 8”x8” square on 3 individual sheets. Dehydrate for 1 hour at 130 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the bread is dry but still pliable, score the sheets them a knife into the size you desire. I usually get 4 slices of 4” square bread per sheet with some odd-size cracker pieces around the edge. After scoring, flip the bread over, remove the parchment paper or teflex sheet and finish dehydrating them, for about another 4 hours or until your desired texture is achieved. Dehydrating times will take longer in humid weather.
Oven method: Preheat oven to your lowest setting, around 200 degrees F. Line a 13”x9” baking pan or jelly roll pan with parchment paper. Spread the mixture as outlined above in the dehydrating instructions. You may Dehydrate for about 1 hour then check to see if they are dry enough to score into pieces. If so, score and flip the bread and return to the oven for another hour or so until they are baked to your liking.
Enjoy like a cracker or use as a bread. Store the onion bread in a tightly covered container for up to 7 days, if it hasn't been completely devoured. :)