Multiple O Onion Bread With Leeks and Scallions

Just taste this dehydrated onion bread and it will be obvious to you why it’s rated with multiple O’s! We  offered this at our cafe and actually had customers order it in bulk so they’d have their own stash on hand!  Kids love it too so you’ve got all areas covered. In our house, where there might be five kids at any given time, it’s hard to keep it stocked! It’s deliciously addictive and well worth setting aside a dehydrator day for, although it is actually very quick to prepare. The leeks and scallions in the bread make it very pretty as well.! At first you will think that there is no way that this bread will hold together because of the sheer amount of onions in comparison to everything else but I guarantee that you will be pleasantly surprised!

Eat with hummus or just layer with avocado, tomatoes and sprouts for the ultimate ‘avocado toast’, this is a go-to bread that you’ll always want to have on hand. It really makes lunch a breeze! And, above all, it keeps for a long time in a lined tin… one of the great benefits of dehydration!

NOTE: Alternately, if you only have yellow onions in the house, it can be made that way too – just substitute the leeks and scallions and slice up two more yellow onions!

RAW VEGAN RECIPE: MULTIPLE O ONION BREAD WITH LEEKS AND SCALLIONS

2 leeks, halved and sliced thin – white and 3 inches of green

6 scallions, sliced thin lengthwise and chopped into 2 inch strips

1 medium-sized yellow onion, peeled and thinly sliced

¾ cup flax seeds, ground

¾ cup sunflower seeds, ground

½ cup Nama Shoyu

1/3 cup olive oil

Put the onions in a large mixing bowl. Add remaining ingredients and mix well until combined.

Spread mixture evenly on dehydrator sheets. Score into squares with the edge of a knife. Dehydrate for about 24 hours at 110 degrees Fahrenheit. Flip onto mesh screen, peeling off dehydrator sheet and bake another 8 hours or so, till done.