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Gluten-Free Onion Herb Flatbread

Onion Herb Flatbread

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.

I also posted this recipe on Pure Joy Planet

Onion Herb Flatbread

Gluten-Free Onion Herb Flatbread

Raw, plant-based, gluten-free dehydrated onion bread
Prep Time 20 mins
Course Main Course
Cuisine American
Servings 10

Equipment

  • Dehydrator
  • Blender

Ingredients
  

  • 1 cup sunflower seeds soaked and rinsed
  • 2 large white onions 1 chopped, 1 sliced very thin on a mandolin
  • 2 cups fresh herbs (I used cilantro, parsley, green onion)
  • 1 medium green zucchini peeled and chopped
  • 1/3 cup coconut aminos or tamari
  • 1 clove garlic
  • 1 cup golden flax seed ground

Instructions
 

  • Blend sunflower seeds, 1 onion, zucchini, garlic and coconut aminos in a high-speed blender until smooth.
  • Pour batter into a large bowl and add sliced onion, ground flax and herbs and mix until well combined.
  • Spread onto 1 lined dehydrator tray edge to edge and dehydrate at 115F for 3 - 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.
  • Storage: Sealed container in fridge for 1 week.
Keyword bread, dehydrator, gluten-free, onion, plant-based, raw
Crystal-Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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