3 large yellow onions
3/4 cups flax-seed, ground in a high-speed blender
3/4 raw sunflower seeds, ground in a food processor
1/2 cup Nama shoyu
1/3 cups olive oil
Peel and halve the onions.
In a food processor, cut the onions with the slicing disc.
Transfer the cut onions to a large mixing bowl, add the remaining ingredients, and mix until the ingredients are thoroughly combined.
Spread 2 cups of the mixture evenly on a dehydrator tray lined with a teflex sheet. Repeat until all the mixture is used.
Dehydrate at 100*F for 24 hours. Flip the tray over onto a work surface, and gently peel the teflex sheet off the bread. Return to the dehydrator for another 12 hours. Once dehydrated, cut into 9 equal pieces (make 2 cuts horizontally and 2 cuts vertically).
These are my favorite for so many dishes!