I was with ‘the family’ again tonight (as I’ll have to start calling them). It was a slightly chaotic as ‘the Mum’ wanted 24 vegan cupcakes for ‘the daughters’ birthday party on Saturday. The only reason it was slightly chaotic was because not only did she want 24 cupcakes, she also requested dinner, dinner for the next few days and some sort of snack/sauce/dip – all to be made in 3 hours (including prep and washing up time). That wasn’t really the problem though, the problem was that she didn’t have any measuring cups. I needed measuring cups; but there were none. So my only option was to make the cupcakes completely by guessing the ingredient quantity by sight, without freaking out, and knowing that I had also had a big vegan shepards pie to make, something else I’d not quite decided upon yet, and I had to ice said cupcakes, too. Right. Even though I haven’t baked for quite a while now, this was definitely the time to call upon my Grandmothers baking gene that still runs through my viens. I just had to trust my baking-heritage-instinct and hope for the best. Did I succeed? I bloody well did – THANK GOD. It was very nearly a complete disaster. But I can’t take all the credit, I have got my Mum and Grandmother to thank for this baking rescue – without them and all the knowledge they have passed down to me, I would never in a million years been able to knock up these without any measuring cups or scales. Phew. Thank you.
Now – let’s get back to RAW, shall we? When I shared the Raw Granola recipe with you, I also said I would shall the Raw Onion Bread recipe with you, so here it is!
Raw Onion Bread
You will need a dehydrator and coffee/nut grinder.
- 1 cup linseed
- 3/4 cup pumpkin seeds
- 3/4 cup sunflower seeds
- 4 onions (preferably red, but I still had a load of white onions from that £0.25p bag I bought from the reduced section of the Co-op a few weeks back, so I had to use them)
- 1/2 cup extra-virgin olive oil
- 1/4 cup + 2 tbsp tamari
1. Take your linseed….
…your pumpkin seeds…
…and your sunflower seeds…
…and in batches, grind them in your coffee mill. If you don’t have a coffee grinder, you can buy a pre-ground mix of pumpkin seeds, sunflower seeds and linseed (also called flax seed). It’s by Linwoods: http://www.linwoodshealthfoods.com/productdetails/36/milled_organic_flaxseed_sunflower_pumpkin_seeds.aspx. Buy it online or at most Holland and Barrett’s or local health food shop in your area.
2. Once ground, mix them all together in a large mixing bowl.
3. Next, take your onions..
…peel them and cut them in half…
…then thinly slice them, like so.
4. Place the onions in the ground linseed mix…
…and give them a good stir.
5. Pour the extra-virgin olive oil…
…and the tamari into the onion mix, and mix well.
6. Take a dehydrator tray lined with a teflex sheet and using your hands, spread and press the mixture down until it covers the whole tray…
…like so! Place in the dehydrator and dehydrate at 115˚ for 8 hours, or overnight.
7. After the 8 hours is up, take the onion bread out the dehydrator and using another tray, place on top of the bread, hold it down and flip it. (I couldn’t take a picture of this exact process as I didn’t have enough pair of hands! You just want to flip it over basically!)
8. Using a sharp knife, cut the onion bread into squares or whatever shape takes your fancy. Stick it back in the dehydrator for another 12 hours. (Patients is a virtue remember…)
9. Ta-da! Your Raw Onion Bread is ready for topping and chomping! I love to mash and avocado and spread it on mine, with cumin, olive oil and salt. Perfecto.