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Onion Herb Flatbread
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Gluten-Free Onion Herb Flatbread

Raw, plant-based, gluten-free dehydrated onion bread
Course Main Course
Cuisine American
Keyword bread, dehydrator, gluten-free, onion, plant-based, raw
Prep Time 20 minutes
Servings 10

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.