Here is some onion bread I recently made served on my favorite Totoro plate (a Studio Ghibli film, which happen to be some of my favorites). This is one of my original recipes.
Ingredients:
🌟1/2 of a large onion sliced into thin slices on a mandoline
🌟I cup finely ground flax seeds (I like to grind them in a coffee grinder myself)
🌟1 cup germinated sunflower seeds (I soak them overnight in spring water, drain them and rinse them)
🌟1/4-1/2 tsp Celtic sea salt
🌟1 tsp Italian seasoning
🌟1/2 tsp garlic powder
🌟1 tbsp kelp or dulse powder (Maine Coast Sea Vegetables or Mountain Rose Herbs carry high quality sea veggies like these)
🌟1/2 cup olive oil (Bariani is my favorite brand presently since it is raw, extra virgin, traditionally stone crushed, organic, and not adulterated which is all too common today)
🌟1 cup spring water
Directions:
Blend the soaked sunflower seeds, ground flax seeds, spring water (you may add more if needed to help it blend), salt, seaweed and olive oil in a blender (preferably a high speed blender like a Vitamix) until you have a smooth batter with no gritty texture and then put it into a mixing bowl. Next you slice the onion using a mandoline. I like to subsequently cut the thin onion rounds into quarters with a regular chef knife. Then you add the onions to the batter in the mixing bowl and stir it until it is evenly mixed. Place some unbleached recycled parchment paper on a dehydrator tray and spread the batter onto it. Spreading it evenly so it is about 1/4-1/2 inch thick works best. You dehydrate it at 111 degrees Fahrenheit for about 8-12 hours or until it is soft yet fully dehydrated through. Dehydrating it at a low temperature helps keep the enzymes, essential fatty acids and vitamins intact. You could flip it once in the middle of the process if you like, but when it is done on parchment paper I find it often works to not flip it which is convenient. If you use teflex sheets instead which are made from plastic you likely will need to flip it since teflex is not at all breathable. On the other hand, parchment paper allows some air to circulate through the bread. This is effective because even when you don't flip the bread or transfer it to just the screen, as is commonly recommended towards the end of the dehydration process, the bottom side does still dehydrate evenly. I am referring to an Excalibur dehydrator in this case for those who are unfamiliar with dehydrators. It is most commonly used in raw cuisine since you want to be able to control the temperature setting. Then you simply cut it with a chef knife into squares.
It is delicious with organic, raw, pastured butter mixed with a little pressed garlic and celtic sea salt. Organic Pastures is my favorite raw butter source presently since their standards are high and they treat their animals kindly. I believe that truly raw, organic, pastured butter is a sacred health food especially if you can get it in the spring or fall when it is most golden and highest in vital nutrients like Vitamin K2 (what is now thought to be Dr. Weston Price's mysterious Activator X), Vitamin A (retinol) and minerals. Onion bread is one of my favorite vehicles for this delicious super food because you know it's all about the butter baby. Actually the onion bread is really quite exquisite even on its own, but you can probably tell I am fan of quality butter. I find that most people do excellent with high quality butter like this even if they typically react to regular store bought butter (even organic varieties), but finding a really good source is quite hard today. If you lived in a remote Swiss or Greek village or a Tibetan temple, this would be readily available in a high quality form, but today you have to search much harder to find it.
Realmilk.com and the Weston Price Foundation are a place to start your search for anyone that is interested. I will warn you that many raw dairy farms don't have very high standards so educating yourself is a must. For instance, they may simply feed their cows GMO grains or worse. They may have poor sanitary practices or may not care for their animals adequately. Researching this topic thoroughly and visiting small farms is a must to make sure you know what you are getting. Always listen to your body too. If you react poorly to the dairy products or butter, trust your gut. However, also know that that doesn't mean you would do poorly with all raw dairy products if one batch doesn't agree with you since it is possibly contaminated or of poor quality. If you are a vegan or avoid dairy you could certainly use coconut oil instead or you could top the bread with mashed avocado and some toppings like chopped marinated shiitakes, bell pepper and sliced kalamata olives. Let your creativity run free. I hope you enjoy this and I look forward to hearing what you think of it.
“When Dr. Price studied the native diets in the 1930’s he found that butter was a staple in the diets of many supremely healthy peoples. Isolated Swiss villagers placed a bowl of butter on their church altars, set a wick in it, and let it burn throughout the year as a sign of divinity in the butter. Arab groups also placed a high value on butter, especially deep yellow-orange butter from livestock feeding on green grass in the spring and fall.”