Onion Bread (dehydrated)

7 1450 119
Ingredients Minutes Calories
Prep Cook Servings
10 min 24 h 18
Onion Bread (dehydrated)
Health Rating


3 medium Yellow onion (thinly sliced)
1 cup Flaxseeds (ground)
1 cup Sunflower seeds (raw is optional, ground)
1 tbsp Caraway seed
1 tbsp Poppy seeds
1/4 cup Soy sauce, shoyu (or tamari, to your taste)
1/3 cup Extra virgin olive oil (or coconut oil)


  1. Mix all ingredients in a large bowl or food processor - depending on the texture of bread that you prefer (see "Notes" below).
  2. Spread the mixture in even layers on 2 teflex sheets or baking trays.
  3. Dehydrate at 140° for 2 hours, then 115° for a further 6 -8 hours. Once the bread is firm enough, flip it over and peel off the teflex sheet. Continue dehyrating for 4-8 hours, until the bread has reached the firmness you prefer. If using a conventional oven, bake at the lowest heat with the door open until firm, but still chewy - flipping the bread when it is firm enough to do so.
  4. Once dehydrated cut the bread into pieces – usually 9 squares to a teflex sheet or baking tray.



A food processor will liquefy the onion and make the bread smoother, while mixing by hand with thinly sliced onions will result in a chewier and more textured bread.

The bread will keep for 7-10 days refrigerated and freezes well.

Nutrition Facts

Per Portion

Calories 119
Calories from fat 85
Calories from saturated fat 9.4
Total Fat 9.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 4.2 g
Cholesterol 0
Sodium 198 mg
Potassium 142 mg
Total Carbohydrate 5.3 g
Dietary Fiber 3.4 g
Sugars 0.9 g
Protein 3.0 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 0.2

Energy sources

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