We’re back in Copenhagen after a lovely Fall break in France. That place is just pure heaven! Today we sent the kids off to camp. I’m not sure that’s the correct term but they have gone away for three days with their school classes. They were so excited about it and also a bit nervous. I’m sure they’ll have a great time!
Before heading off to France, I made these delicious onion breads. I had a bunch of onions leftover from shooting photos for my new book and I was looking for something to do with them when I stumbled across an idea on Instagram (on the profile @realfoodlab – make sure you check it out – lots of good stuff!). And I loved them! So did the kids and the whole portion was quickly gone. I’m therefore making a new portion as we speak. Working to the humming sound of the dehydrator. How cosy!
We have been eating them as “bread” in a sandwich like the one pictured underneath. We’ve also eaten them as crisps. How cool is it to have your kids enjoy onions for crisps?!
In the background on the photo, you have the delicious open faced pumpkin sandwiches. They were so delicious too!
This recipe contains affiliate links.
MAKES 10 ONION BREADS
- 4 large onions (700g)
- 1 ¼ cup of sunflower seeds (3 dl)
- 20g of Psyllium Husk Powder
- ½ cup of Coconut Aminos (1 dl)
- Optional: ¼ cup of Nutritional Yeast Seasoning (0,5 dl)
- 2 tablespoons of odourless coconut oil (melted)
- a dash of dried rosemary
2. Use the S-knife to grind sunflower seeds into flour. Put in the mixing bowl with the onions.
3. Add all other ingredients and mix together well with a spoon. You now have a somewhat firm, greasy batter.
4. Make 10 portions of the batter and spread them onto dehydrator trays lined with parchment paper. Dehydrate for 10-12 hours at 105°F/57°C. Flip over and dehydrate them for another 2 hours. Store in an air tight container in the fridge.
I have an Exclibur dehydrator which I’m very happy with. It’s pretty expensive though, and I’m sure cheaper models will do the job just as well. You can see mine below (adlink):