Dee’s Vegan Raw Chia Onion Bread with Cashew & Chive Cream Cheese

30 Jul

This recipe isn’t fully “raw” as I don’t own a dehydrator, but I dehydrated it using a standard  oven at 100 F so some heat will have passed through the bread.

To make the Bread


1 cup of sunflower seeds (ground)

1/2 cup of ground chia seeds (we use Chia Bia milled chia) you can use flax if you like

2 large onions sliced really thinly

2 tablespoons of olive oil

1 tsp of sea salt


Mix everything in a bowl and spread onto a baking tray – thinly or thickly.  Heat over to 100 and low bake for 2 hours, turn half way through and low bake for another hour.  Cut into squares and store in an airtight container, they should last nearly 2 weeks.    I like to cook them until they turn crispy, they are really filling.

Cashew & Chive Cream Cheese

Soak 1 cup of cashews overnight blend with 2 teaspoons of apple cider vinegar,  1 tablespoon of lemon juice, 1 tsp of onion powder, chopped chives and season with salt.  Use a high speed food processor to blend together.

This keeps in the fridge for about a week.  I use it on crackers and wraps.   Enjoy





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: