This Gluten-Free Onion Herb Flatbread is raw, vegan, and grain-free and one of my all time favorite recipes! When I started eating high-raw and gluten-free I missed bread and crackers because I associated those with comfort foods and this hits the spot!
Super simple to make, you can use it for sandwiches, dip in spreads, or serve with salads. The onion creates a sweet flavor and herbs round it all together.
If you don’t have a dehydrator you can bake it at 250 degrees F for 20 – 30 minutes.
If you are trying to cut out processed bread, excess sugar, gluten, or other unhealthy foods, this is a delicious gluten-free alternative. You won’t feel guilty about snacking on this healthy onion herb flatbread.
Gluten-Free Onion Herb Flatbread
Raw, plant-based, gluten-free dehydrated onion bread
Equipment
- Dehydrator
- Blender
Ingredients
- 1 cup sunflower seeds soaked for 2 hours, drained and rinsed
- 2 large white onions 1 chopped and 1 sliced very thin on a mandolin
- 2 cups chopped fresh herbs (I used cilantro, parsley, green onion)
- 1 medium green zucchini peeled and chopped
- 1/3 cup coconut aminos or tamari
- 1 - 2 cloves garlic
- 1 cup ground golden flax
Instructions
- Blend the soaked sunflower seeds, the 1 onion that is chopped, zucchini, garlic and coconut aminos in a high-speed blender until smooth.
- Pour the batter into a large bowl along with the sliced onion, ground flax and herbs and mix until well combined.
- Spread the batter onto one 14" x 14" lined dehydrator tray edge to edge and dehydrate at 115F for 3 - 5 hours.
- After 3 t0 5 hours, flip onto a mesh dehydrator tray and dehydrate for an additional 8 - 12 hours.
- Once dry and cooled, place onto a cutting board and slice into even 4” squares and then diagonals, or desired shapes.
- Serve as open faced sandwiches with your favorite spread and sandwich veggies.
- Storage: Sealed container in the fridge for 1 week or freezer for up to 1 month. If frozen, thaw in the dehydrator for a couple of hours until warm.
