Raw Onion Bread – Forget About the Baked Stuff!

When I first started eating a high raw diet, the type of foods I craved the most were doughy, bready ones. Though I had eaten a diet very high in meat for most of my life, it was pretty easy for me to give up. The other major component of my diet were grains, particularly in the form of bread and crusts, and they were more of a challenge to give up. At first I just avoided encountering the traditional forms of them as best I could so that I didn’t have cravings, but eventually I had a strong desire to replace them.

The first Raw Food that satisfied those cravings was Raw Halva – you can find it in my Recipe Book. It’s very thick, heavy, and not overly sweet. However, I still wanted something closer to traditional breads. I wanted a Raw Bread that had a texture similar to baked bread.


THIS is what I Wanted! You want some too?

For the first 10 months of my Raw Food Journey every one that I tried was more of a flatbread. There were a lot of Raw Onion Breads that were tasty, but didn’t satisfy the cravings I was having. Then I took a Raw Chef Certification Course with the incredible Elaina Love and suddenly a whole new world of culinary expertise opened up to me.

Elaina herself has enough Raw Food knowledge to last a lifetime. Then there were 20 or so other students with varying levels of Raw Food experience. Some of them were already incredible chefs with a vast knowledge of the cuisine. One of them put me on to this exquisite Raw Onion Bread Recipe from NouveauRaw. It totally rocked my world.  It’s thick, delicious, and has a similar texture to a traditional german style bread, like a rye or pumpernickel.

So I had to make my own version. Since then I’ve made 4 or 5 versions. You can mess around with this recipe, using it as a template and add all sorts of different flavors. The most important ingredients for the bread texture are the almonds (brazil nuts are a great substitute as well), the onions (they provide a lot of the flavor as well), and the psyllium husk. The rest you can substitute all kinds of ingredients in for. You can find another one of my Raw Onion Bread Recipes in my Recipe Book.

Raw Onion Bread Recipe

Rating: 51

Prep Time: 45 minutes

Raw Onion Bread Recipe


  • ***Get Fresh Guaranteed Organic Produce for this Recipe delivered right to your door step anywhere in Bali through UbudDirect

  • 1 ½ cups Almonds (soaked and dehydrated)
  • 1 2/3 cups Onion (chopped)
  • 1 clove Garlic
  • ¼ cup Sun-dried tomatoes (Soaked in Olive Oil for at least 20 minutes)
  • 1/3 cup Shredded Carrots
  • ¼ cup Goji Berries
  • ¼ cup Water
  • ¼ cup Flax Meal (ground flax seed)
  • ¼ cup Almond Meal
  • ½ cup Psyllium Husk
  • 1 tsp Salt
  • 1 tsp Light Miso*
  • ½ tsp Onion Powder
  • 1 tsp Garlic Powder
  • *Not raw but a very healthy cultured food. For a fully raw recipe you can replace with a bit more salt – don't add a full tsp of salt though that would probably be too much.


  1. Blitz almonds in food processor until they reach a small kernel size, just before it becomes a meal. Make sure you don’t over process them, as the almonds provide texture.
  2. Remove almonds from food processor and place in a separate bowl.
  3. Blitz onions, garlic, carrots, sun-dried tomatoes, goji berries, water, miso and seasonings until everything is well combined and broken down.
  4. Add in the almonds, flax and almond meal, psyllium husks and nutritional yeast and blitz until everything is well combined. At this point it should be sticky and doughy and you should be able to form it into a loaf easily with your hands.
  5. Remove the dough and form it into a bread loaf. Cut shallow scores on top of the loaf the size the bread slices that you want in the end.
  6. Brush the top with some olive oil and then sprinkle on dried onion flakes or nutritional yeast or whatever else you want!
  7. Dehydrate on mesh sheet at 145 F for 1-2 hours. This is to create the crust. Don't forget to set an alarm as you will kill lots of nutrients and enzymes if you leave it in at 145 F for longer than 2 hours. NouveauRaw has a nice explanation of the way the dehydrator works on her site, as well as why it's cool to use it at temperatures above 115 F.
  8. Dehydrate on mesh sheet for 8-10 hours at 115 F. Take out and cut into slices.
  9. Dehydrate slices on mesh sheet for another 8-10 hours, flipping once.
  10. Eat with dips, pates, jerkies, cheeses, tomato bruschetta, or whatever. Or just plain! It's soooo good it doesn't need anything!
  11. Yields 1 Loaf that makes around 10 thick slices.

  1. Looks good! No dehydrator yet, may try it in ovens lowest setting.

    • Thanks Holly 🙂 Lemme know how it goes I don’t have an oven but people often ask about doing dehydrated recipes in ovens at my classes so would be good knowledge to have!

  2. You knew raw bread could be done? I must try!

    • done and done well 🙂 Let me know how it goes 🙂

  3. Looks really good – I’m going to try it – but wouldn’t it save dehydration time to just cut the bread in slices in the first place and THEN dehydrate?

    • The bread is quite doughy and may not cut clean slices at first. Also, to get a nice crust it’s important to dehydrate the full loaf for a good amount of time. You could probably get a nice product cutting it right off the bat as well and save some electricity. Let me know how it goes if you try!

  4. HI! just found your website..looks great! Do you have your book in paperback? A question on the onion bread…do you think this could be frozen? Many thanks 🙂

    • Hi Dolphin,

      No the book is only digital. I am going to be releasing a recipe book within the next month that I will have on paperback – stay tuned 🙂

      That is a good question. It’s so good it probably won’t last more than a few days haha but I think that it could be frozen. Give it a try and let us know!

      Happy Freeshin’


  5. Sounds delicious! I will have to try it soon 🙂

  6. Hello, I am wondering what the yeast in the recipe is for if you don’t let it rise? Would someone explain that to me. Thank You!

  7. Then nutritional yeast is for flavor. What strange about the recipe, is that there is no quantity given during the recipe. Question Johnny fresh how much nutritional yeast should we be using? Thanks.

  8. Then nutritional yeast is for flavor. What is strange about the recipe, is that there is no quantity given during the recipe. Question Johnny fresh how much nutritional yeast should we be using? Thanks.

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