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 โ€“ 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.ย ย 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.

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

    • Thanks Holly ๐Ÿ™‚ 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 ๐Ÿ™‚ Let me know how it goes ๐Ÿ™‚

  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 ๐Ÿ™‚

    • 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 ๐Ÿ™‚

      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 ๐Ÿ™‚

  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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