Hemp Seed Onion Bread Recipe
Delicious and moist hemp seed bread. It’s one of our favorites, and if you’ve never eaten hemp seeds before you are in for a pleasant surprise.
They have a light, nutty flavor and can be eaten as is, sprinkled over salads, cereals, or used in smoothies and other recipes.
What is Hemp Seed and is it Good for You?
The hemp seed has been called the world’s most nutritious seed. It’s rich in protein, known as a wonderful source of polyunsaturated fats, containing a perfect 3:1 ratio of omega-6 linoleic acid and omega-3 linoleic acid.
Raw hemp seeds are tasty and loaded with nutrition.
Hemp Seed Onion Bread Recipe:
Equipment Needed: Dehydrator, Food Processor, and High Speed Blender
Yield: 18 slices, or more or less based on slice size desired
- 2 medium red onions, sliced or diced
- 2 cups hot or warm tap water
- 2 tablespoons lemon juice
- 1/4 cup coconut aminos, or tamari (wheat-free, gluten free tamari is available)
- 1/4 cup hemp seed oil (or use olive oil, though hemp provides a different flavor)
- 2 tablespoons lemon juice
- 2 tablespoons date paste
- 1 teaspoon fresh garlic, pureed or micro planed
- 1 teaspoon Himalayan salt
- 1 teaspoon Italian seasoning
- 1 teaspoon thyme seasoning
- 1/2 teaspoon white pepper
- 1 1/2 cups sunflower seeds, soaked for 2-4 hours and drained
- 1 apple, peeled, seeded, and rough chopped
- 2 cups golden flax seeds, ground
- 1/2 cup organic raw hemp seeds
1. Onions: soak the sliced onions in warm water with lemon juice for 30 minutes or longer. Drain, pat dry and mince. Set onions aside.
2. Using a high speed blender, blend all ingredients for marinade until smooth and pour over drained onions. Massage the onions with the marinade, and set aside to marinade for 2-6 hours. Drain the onions and reserve marinade juice for future use as desired (can be used in a dressing).
Psst: I have skipped step 1 and marinaded onions over night and bread came out the same – delicious!
3. Process the sunflower seeds and apple in a food processor, using an S blade. Put the mixture in a large bowl and mix in the drained marinated onions. Put half the mixture back into food processor and process/pulse so onions are well combined with small visible pieces. Remove the half that is processed and repeat with other half of mixture.
4. Place both halves in large mixing bowl and mix in hemp seeds and ground flax seeds.
5. Spread 3 cups of the batter evenly over 14×14 teflex sheet, about 1/4 thickness OR slightly over 2.5 cups batter if using a 14×12 teflex sheet. Use an offset spatula – much easier to spread mixture. I have a large one and a small one, and use them both all the time. For this recipe, a large offset spatula works the best.
6. Dehydrate at 125 degrees Fahrenheit for 2 hours. Reduce temperature to 110 degrees until you can flip over and remove teflex sheet. Continue dehydrating until dry but still flexible.
7. Store in glass container in refrigerator. Bread will keep for approximately 30 days in refrigerator.
If you’ve enjoyed this post, Hemp Seed Bread, leave a comment below:
David Cooley, CHC
Certified Health Coach
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