Raw Caramelized Onion Bread with a Green Olive Tapenade

This bread does not need much in terms of toppings. It can easily be enjoyed on its own, eaten like an onion pie. But there can never be enough olives, as far as I’m concerned. This tapenade is incredibly quick and easy to make, and wonderful on any breads or crackers of choice.

Raw Caramelized Onion Bread with a Green Olive Tapenade

Raw Caramelized Onion Bread with a Green Olive Tapenade

Raw Caramelized Onion Bread with a Green Olive Tapenade

Caramelized Onions
5 large onions – sliced thinly
juice of 1 lemon
3/4 cup dates – pitted
3 tablespoons nama shoyu
2 tablespoons olive oil
1/4 cup brown rice vinegar
1/4 cup water or more for thinning

Cover the onions with warm water mixed with the lemon juice for 30 minutes. Rinse well and drain. Combine the rest of ingredients in a blender and add to the onions. Let sit for about 30 minutes. Drain the excess liquid. Dehydrate at 115F for 15 hours or until crisp.
In a food processor, add 1/2 cup of soaked and dehydrated pecans or walnuts, and pulse together with the caramelized onions into medium sized pieces – this step is optional. Set aside.

Onion Bread
(adapted from Immer Wachsen)
1 cup raw, sproutable, gluten-free oats – soaked and dehydrated
1 cup raw sunflower seeds – soaked and dehydrated
1 cup psyllium husks
1/2 cup flax seeds
1/2 cup hemp seeds
1 teaspoon sea salt

2 cups purified water
1/4 cup olive oil
1/4 cup Irish moss gel
1 tablespoon raw honey
juice of 1 lemon

Combine all the dry ingredients in a high-speed blender, grinding into flour. You may need to do it in two batches. Alternatively, use a coffee grinder to grind the grains and seeds. Pour the flour into a food processor.
Combine the rest of the ingredients in a high-speed blender until smooth. Add the liquid to the flour mixture in a food processor and mix together. Transfer the mixture into a medium bowl, add the caramelized onions and combine well.
Shape the bread into a desired form, using your hands (wetted) or a spoon. Drizzle with honey and sprinkle with sunflower/sesame/poppy seeds and sprouted quinoa.
Dehydrate at 115F for about 8 hours, then slice into pieces and dehydrate further until dry enough, or to you liking.

Green Olive Tapenade
1 1/2 cups green olives such as Castelvetrano or Green Cerignola – pitted
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1 handful fresh dill or parsley
freshly ground black pepper

Chop the olives and herbs into small pieces and mix in the rest of the ingredients. Or combine everything but the herbs in a food processor, adding the herbs at the end to combine.

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