Food Enzymes:

Raw Flax Onion Bread

By Dr. Ben Kim

Looking 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.

This 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.


4 medium yellow onions
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


1. Peel and halve the yellow onions.

2. Use a knife, mandolin, or food processor to cut the onions into thin slices.

3. Combine onion slices with the rest of the ingredients in a large bowl and toss and mix well until ingredients are well combined.

4. Spread about 2 cups of the mixture on parchment paper or a sheet of Paraflexx Premium paper on a dehydrator tray. Repeat this step on dehydrator trays until bread mixture is used up.

5. Dehydrate at 100 degrees Fahrenheit for 24 hours.

6. 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.

7. Return the bread to the dehydrator for another 12 hours.

8. 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.

If 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 here:

Excalibur Food Dehydrator

Many thanks to Michelle Kim of Toronto, Ontario for sharing this recipe with us!

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