Soak the sunflower seeds for a few hours to soften them and release the enzymes.
Chop the onion into tiny pieces. You can use the food processor for this if you prefer. Place the onion in a bowl and set aside.
Blend the sunflower seeds with water and oil to a smooth puree.
Add the sunflower puree to the onion and mix in well.
Add the chia or flax seeds and stir in thoroughly.
Pour the mixture onto a dehydrator sheet (non-stick) and spread it out to about 1/2 inch or 1 cm thickness.
Score into slices (I use a pizza cutter) and dehydrate on 115 degrees Fahrenheit, turning the slices off the non-stick sheet when they are firm enough and continue drying until the onion bread is the right texture (approx 24 hours.)
I usually cut my bread into triangles and get 8 slices out of this mixture. You can scale the ingredients up or down to vary the quantity.
Whilst I’m quite happy with a smoothie or some kefir for breakfast, Mr H has a very physical job and requires something a bit more substantial. In an attempt to alleviate his mid-morning slump, I devised this granola – perfect for breakfast, but great any other time of day too!