Flax Onion Bread
By Dr. Ben
for a healthy alternative to flour-based bread? Look no further
than this recipe for flax-onion flatbread - it's perfect for sandwiches,
pizzas, and even as a nice side to eat with soups and salads.
flax-onion flatbread is rich in omega-3 fatty acids, vitamin E,
selenium, fiber, and a number of phytochemicals that can reduce
your risk of developing cardiovascular disease and different types
of cancer - most notably, colon and ovarian cancer.
3/4 cups raw sunflower seeds, ground in a strong food processor
3/4 cups flax seeds, ground in a strong food processor
1/3 cup extra-virgin olive oil
1/4 cup Nama Shoyu or naturally fermented soy sauce
Peel and halve the yellow onions.
Use a knife, mandolin, or food processor to cut the onions into
Combine onion slices with the rest of the ingredients in a large
bowl and toss and mix well until ingredients are well combined.
Spread about 2 cups of the mixture on parchment paper or a sheet
Premium paper on a dehydrator tray. Repeat this step on dehydrator
trays until bread mixture is used up.
Dehydrate at 100 degrees Fahrenheit for 24 hours.
Turn each tray upside-down onto a large cutting board or a clean
kitchen counter, and carefully peel the parchment paper or sheet
of Paraflexx Premium off the bread.
Return the bread to the dehydrator for another 12 hours.
Once the bread resembles a soft, flatbread, cut into smaller pieces
for easy eating - for 2 cups spread out onto each sheet, each sheet
should yield about 9 rectangular pieces of flax-onion bread.
you don't have a food dehydrator, the one that I use and recommend
is the Excalibur Dehydrator - you can get more information on it
thanks to Michelle Kim of Toronto, Ontario for sharing this recipe
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