Prebiotic Onion Bread

Ingredients

3 large purple onions or 2 large purple onions and one leek, white part only
¾ cup golden flaxseeds, ground
½ cup coconut aminos
1 tablespoon coconut vinegar (or any vinegar)
⅓ cup softened coconut oil
¼ cup nutritional yeast

Instructions

Soak the flax seeds overnight. Rinse well.
Peel and chop the onions and leeks in a food processor using the slicing attachment. Place onions in a large mixing bowl.
Put the seeds in the food processor with the bottom blade inserted. Add all other ingredients except the onions. Process until smooth. Scoop this mixture into the large bowl with the onions and mix well. Spread batter on dehydrator trays lined with parchment paper. You can form it into small cracker sizes or large flatbread sizes, or a combination of the two for different eating options. The batter should be about ¼ inch in thickness.
Dehydrate at 105° F for approximately 10-12 hours. Flip the crackers or flatbreads over and continue dehydrating for another 1-2 hours until they are firm but slightly moist.
Store in a glass container in the refrigerator.

Reprinted from Our Journey with Food Cookery Book, 2nd ed., by Tammera J. Karr, PhD, BCHN®, CNW™, CGP, with Chef Benjamin Qualls and Chef Christine Wokowsky, CN, CGP (Summerland Publishing, 2022). Tammera is an author, educator, researcher, and clinician whose books are used in nutrition programs and natural health college programs, and by nursing professionals. For more info, visit yourwholenutrition.com.