RAW Onion Bread and a Dip Recipe

Inspired once again by the remarkable Lisa at Raw on $10 a Day or Less, I decided to break down and make another batch of raw bread that uses flax meal. My attempts in the past have turned out bitter tasting, raw bread that landed in the trash. Well this time I was convinced that I could make this work. How can you go wrong with one of Lisa's amazing recipes? This bread is nothing short of spectacular!! I am in LOVE with this raw onion bread.

I followed Lisa's recipe closely with the exception of using my leftover carrot/veg/fruit pulp. I make it a habit to freeze my juice pulp for future raw bread and cracker recipes. I was composting it but now I realize it is more valuable in my raw recipes. I have enough other kitchen scraps to compost, so this precious pulp goes into the freezer now.
I spread the dough quite thin on the teflex sheets, almost as thin as a wrap.

 For several weeks I have been enjoying many recipes with this raw onion bread. I sliced it into squares and froze the slices, separated by waxed paper. They thaw in less than 5 minutes and taste just as good as the day I made them.
Here is a fantastic recipe I made the other day. It works great as a dip or a spread.
Spinach Guacamole Dip/Spread
by Elizabeth @ RAW Living and Learning (March,2011)
1 large Haas avocado
1 scallion, rough chop
2 C loosely packed organic baby spinach
juice of 1 lemon
1 Roma tomato, cut up into chunks
small bunch of fresh cilantro
1/4 tsp Himalayan salt
1/4 tsp cumin
1/4 tsp garlic powder or 1 clove, center stem removed
pinch of red pepper flakes

Directions: First process the avocado, spinach and lemon juice. Next add in the diced Roma, scallion, cilantro and spices. Pulse until just combined.
Use as a dip or a spread for raw sandwiches or sushi.



SPINACH GUACAMOLE DIP

 Here is how I served this wonderful spread, topped with some of my homegrown sprouts of course!

+JMJ+ Today I am grateful for my new tiny garden. Yes, I finallly got my square foot garden stared. More on that later. :)