Raw Caramelized Onion Bread with a Green Olive Tapenade

November 8th, 2011

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I spent the other weekend visiting Paloma’s big sister in New England. I was looking forward to seeing beautiful foliage, which we lack here in Florida. We got a snowstorm instead. Sunday morning surprised us with fresh snow laying on the yet green lawns, and sparkling in the bright sun. We were the lucky ones who didn’t loose power. It was very exciting to be able to catch a little bit of two seasons in one short trip, especially because we hardly experience them in Florida.

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As for being back home, we opened the windows and turned off the air conditioner this weekend. The air is finally crisp and even chilly enough to get us thinking of building a fire in our fire place. (Yes, ironically, we have a fire place!) The next thought, of course, is of comfort food.

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At this time of year it has to be something rich, nourishing, earthy. Bread.
I’ve been looking forward to sharing this recipe very much, only because it is really good. Raw bread is tricky. I’ve made a few varieties before this one, but none tasted quite right. There is always a certain strange note, which gives away the fact that the bread hasn’t been baked.
Well, the caramelized onions change everything. They make the bread flavourful, wholesome, and entirely bread-like.

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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. We always have a jar of whole olives in the fridge. Paloma eats them as a snack in daycare, and they are great in all kinds of salads. This tapenade is incredibly quick and easy to make, and wonderful on any breads or crackers of choice.
Cozy up and enjoy the season.

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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.

Tags: raw food, recipe, savoury, snack

  • Love the combination of flavors!

  • Jennifurla says:

    This looks wonderful

  • Anna says:

    thank you for this new recipe, I was just thinking about some delicious raw bread recipe :)
    about an hour ago.
    good to know you were in our area last week :)

  • Silani says:

    Another great post Golubka! I have a question about irish moss. WHat I have is very gritty….did I jst get a bad batch or is there some step one must take to properly get the grit oout? I’ve tried a few things but still, there was grit, so I’ve pretty much been avoiding recipes with irish moss in them. Now I must deal with this, because I can never avoid one of your recipes when I see it.

  • Vanessa says:

    Your post are just always so beautiful, thank you!
    ‎@Silani: All Irish Moss has sea sand in it. You need to soak it and then keep rinsing it with water until all the sand is gone.

  • April says:

    I really need to buy a dehydrator, I miss having one! This recipe looks great!

  • Natalie says:

    I LOVE THIS POST,PICTURES ARE FANTASTIC. I HAVE TO SAY THE VERY LAST PICTURE IS MY ALL TIME FAVOURITE.

  • Katie says:

    yum!! i’m definitely going to try making that tapenade :)

    Katie x

  • Alicia says:

    Lovely Dish! Superb Blog! Keep up the excellent work! God bless: )

  • Alena says:

    I was just searching for raw bread recipe…this one came right on time and looks delicious! What can I substitute psyllium husks with? Thank you.

  • Sammy Kay says:

    Love the idea of healthy bread and considering how delicious this sounds, I can eat all I want guilt free. Love the photos, just another example of great art…especially the last picture.

  • Kelly says:

    quick question.. how long to dehydrate the sunflower seeds and oats?

  • Elenore (E) says:

    Wow! Seems like such a great twist on an ordinary Raw bread recipe! And the tapenade.. yum! Btw, thanks for your sweetness comment on http://www.earthsprout.org – I just answered it! Green Love!

  • Tece says:

    I am wondering about the amount of the green olives….did you mean 1 and a half cups? Thanks for the yummy sounding recipe….

  • I cannot believe this bread is raw! I’ve never seen raw bread in loaf-form like this… I am ecstatic! Thank you! :)

  • Healthy Blender Recipes says:

    This looks delicious!!!!

  • Vanessa says:

    This sounds ah.ma.zing. Seriously, my stomach is growling. Gorgeous photos too. =)

  • Annick says:

    hmmmmmmmmmmmmmmm

  • Elena says:

    Looks amazing and I can’t wait to make it! Thank you g0lubka for sharing.

  • Heather says:

    This looks amzing, I really want to try it but am allergic to Psyllium, any ideas for a substitute? Flax flour, chia?

  • Norka says:

    Wonderful again! I must try it! I wasn’t really satisfied either with other bread recipes.

  • Golubka says:

    Thanks so much for your comments, everyone!

    Silani, like Vanessa said, you have to wash it really well to get rid of all the sand and grit before making it into a gel.

    Alena and Heather, this is tricky, as I’ve never made it with anything but pshyllium. You could try chia that’s been soaked in water, but I am not sure what the result will be.

    Kelly, dehydrate for 8 to 10 hours or until completely dry.

    Tece, yes! Thank you for pointing that out.

  • Amanda says:

    This looks so good, I must say that any raw bread I have ever made has never impressed me much. I would definitely try this, Thanks!

  • This is the second time this week that I have seen irish moss used in a recipe…I think I spot a trend!

  • Rebecca says:

    J’ADORE your site! Quick question: I cannot find irish moss here in Paris — I know it’s a wonder food, but if I DON’T have it on hand, is there anything I can use instead and will these recipes work without it or is it not even worth trying? For example, your tomato basil tart — I imagine the consistency would be better with the irish moss, but, without it, would the recipe still work ? Or can I replace with anything else? Merci beaucoup! I just launched a new healthy cooking video website and would LOVE to incorporate your recipes (and link to your blog, bien sûr :)
    http://rebecook.wikitu.be/
    I was thinking of starting with that tart, but do you perhaps have a variation without irish moss I can try? Or another new recipe you think I can handle? The idea would be: Golubka is amazingly artistic and talented, but even if you’re just an average person, you can make your own version of it, inspired by the amazing Golubka. What do you think? Bisous from France and can’t wait to see what’s next on your wonderful site!

  • Norka says:

    I’m just about to try Your wonderful bread. Have You ever tried it without onions? Do You think it needs any changes if I skip those? Or I might substitute with another marinated vegetable? Thanks a lot dear G0lubka!

  • Golubka says:

    Hi Norka, unfortunately the onions make the bread. I’ve tried making it without onions and did not like it so much.

    Hi Rebecca, I get this question a lot and I wish that I had a clear answer. There is no ingredient that will give the same effect as Irish moss, not that I know of, at least. I really wish it was more widely available!

  • Anonymous says:

    this looks amazing! do you use psyllium husk powder or the whole husk?

  • Anonymous says:

    Hello :)

    I have a question about Irish moss. I’ve never used it before. How do you make the Irish moss gel? I know you soak it and blend it but how much Irish moss do you soak? Like for the recipes how do you know how much to blend to make the gel? And what is the ratio of water? Thank you so much :).

    Thank you for sharing these gorgeous recipes.

  • Anonymous says:

    Hello Голубка!
    Over last weekend, I made 4 of your dishes: olive tapenade , zucchini crakers , asparagus soup and an eggplant spread … yes, we had a lot of snow in NY, that’s why I had some free time :):)
    None if the dishes came as a “wow” : soup tested too lemony , and to blunt . Eggplant had a strong raw taste to it. Crackers are being dehydrated for 36 hours and still not dry. Green Olive tapenade- has no taste.
    I am sure all this could be adjusted to a better taste, but I am not so good at cooking , and raw cooking specifically .
    Any advise?
    Thank you very much!
    Лариса

  • Golubka says:

    Hello Лариса,

    I’m sorry that you didn’t like any of the dishes. Unfortunately, I can’t tell you why they didn’t work out, but here are some notes:

    Asparagus soup is the best when asparagus is in the peak of its season – spring time. It is important to follow the season when cooking with whole foods, especially when it comes to raw food.

    I made the eggplant spread many times before, always to rave reviews of my family and friends. Even kids loved it. The only thing that I can think of is if you are completely new to raw food preparation, it may take practice for you to get things just right. The eggplant spread is not the easiest thing to make, especially for a beginner.

    I never had problems with raw crackers, they should get dry sooner or later. Make sure that you spread your crackers thinly and remove the Teflex sheets after you flip your crackers over.

    The recipe for the olive tapenade that we have on the blog is a pretty common one. If the olives and olive oil are of good quality and to your liking and the herbs – fresh and you like the taste of those herbs, you should like the tapenade as well. It should taste like what it is – olives and herbs.

    Good luck and stay safe and warm in all that snow!

  • Arneskov says:

    Thankyou thankyou thankyou for this bread recepie!
    I love it, it really does it for me:-)
    It is super delicious.

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