Caramelized Onion Bread (raw, GF)
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When making this bread… the aroma alone will send you over the edge. I am hereby reclaiming my love and passion for bread. I use to feel deprived and sad when I would think of how I had given up bread so many years ago. Even though I haven’t had a piece for about five years now, it is nothing to see me sucked up against a bakeries store front window with my husband in tow as he squeegees my drool off their window. hehe. Some stop and smell the roses, I for one stop and smell the bread.
This bread is complex in flavor and in texture. With each bite you get the onion, the sweetness, the softness of the center and the crunchy exterior. For Bob the aftertaste is the final test… Does it make you want to go back for more? After he popped the last bite into his mouth he said that it left him wanting more. So, what’s a man to do?… He had another… and another… and another… then decided he better save some. hehe He loved it with the Caramelized Onion Spread smeared across the top. Making food that others love is like, well, it makes me feel… I dunno, it is one of the best feelings that I experience.
Ingredients: yields 1 loaf
- 1 cup rolled, gluten-free oat, ground to flour
- 1/2 cup psyllium husks
- 1/4 cup flax, ground to flour
- 3 Tbsp coconut flour
- 1 tsp sea salt
- Making oat flour: first make your oat flour by putting the oats in the food processor, processing until it reaches a fine flour consistency.
- Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, psyllium, and salt. Pulse till mixed. Place in a large bowl.
- Add almond pulp, caramelized onions, water. marinade liquid and date paste. Mix with your hands, making sure everything is well combines. Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- Remove the batter and shape into the desired size. I pressed mine into a loaf pan and popped it out to get the shape.
- Dehydrate at 145 degrees (F) for 1 hour to set the outer crust.
- Remove from the dehydrator and slice the bread in 1/2″ pieces. Lay the bread flat on the mesh sheet that comes with the dehydrator.
- Reduce the temp to 115 degrees (F) for 10+ hours. Remove when it reaches desired dryness.
- Once cooled, store the bread in an airtight container in the fridge. It should keep 3-5 days.
- To freeze, wrap in individual slices and then place in an airtight container. It should keep for 1 month.