Difficulty 5 minutes Serves 3
A recipe by Lisa Viger that received rave reviews! The onion bread actually tastes like real bread, and is dehydrated just enough to stay soft. No cardboard consistency here! Just be sure to not let it stay in the dehydrator too long. All this sandwich needs is a nice thick layer of fresh heirloom tomato, some lettuce and onion, and of course the delicious cashew mayo. We might even add a thin slice or two of avocado, but that's just because we're avo addicts!
Ingredients Raw Onion Bread:
1 cup ground flax seeds ($.50)
1 cup water
3 medium onions, thinly sliced ($.30)
2 large carrots, grated ($.40)
1 teaspoon salt
3 tablespoons olive oil ($.30)
tomato, lettuce, onion ($2.50)
1/2 cup cashew ($.50)
1/2 teaspoon garlic powder
1 teaspoon agave ($.10)
Directions Raw Onion Bread:
1) Mix together the ground flax seeds and water. Let sit for several minutes to gel.
2) Slice the onions very thinly and grate the carrots (I used the food processor for both). Stir together and add the salt.
3) Spread out on lined dehydrator sheets and dehydrate for about an hour. When it top is a bit dry to the touch, flip and continue drying on the other side. Let dry another couple hours until dry but not brittle. I used kitchen scissors to cut the bread into shapes.
1) To make the mayo, use a bullet type blender. Puree all ingredients until smooth and creamy.
Add some tomatoes, onion, and lettuce, and a dollop of cashew mayo.