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Recipe: Onion Bread (fan fave!)
Recipe: Onion Bread (fan fave!)

By: Chef Meg Pearson

I think if I were asked what is the most popular recipe request from Hacienda guests dining in our restaurant, it would hands down be the secret formula for the bread that stacks atop our Avocado Sandwich.  In all honesty, the sandwich fillings are really just a vehicle for the main event; the moist, chewy, umami-rich raw tortilla-like onion bread that I have not been unknown to eat alone, or with a simple slather of guacamole.

While a dehydrator really is required to make this rich and delish dish, the beauty thing is that if you are able to get your hands on one of those slow-drying units, than you can bulk prepare sheets and sheets of this recipe, and freeze the slices for later use!   The final product defrost quickly, and can be used as a cracker, wrap, or as the base for the always loved Sandwich Aguacate served here!

Onion Bread 

  • 4 onions, cut into thin rings
  • 1 cup sunflower seeds (ground into a flour)
  • 2 cups ground flax seeds
  • ¾ cup olive oil
  • ¾ cup soy sauce (or tamari, or nama shoyu)
  • ¼ cup honey (or slightly less agave syrup)
  • 1/2-1 cup water

In a large bowl, combine all ingredients.  Slowly add water until you reach a moist doughy consistency.  Using an offset spatula, spread dough into thin layers equally over Teflex lined trays and dehydrate at 115°F for about 8 hours, and then flip & remove Teflex and continue drying until no sticky bits remain. Cut into square/rectangular pieces and wrap in plastic wrap to store in fridge and/or freezer.

Stores in the fridge for up to 2 weeks, and 3 months in the freezer.

Sandwich De Aguacate (adapted from our famous avocado sandwich)

  • 2 pieces onion bread
  • 1 tablespoon sun-dried tomato pesto
  • 1 piece lettuce
  • 2 slice slices fresh tomatoes
  • 3 thin slices cucumber
  • ½ avocado, sliced

Spread 2 slices bread with pesto.  Sandwich remaining toppings and serve with a side of Grate Time Salad.

Grate” Time Salad 

  • 1 cup grated beets
  • 1 cup grated carrots
  • ½ cup greens from the garden
  • 1 tbsp cilantro – chopped
  • ¼ cup corn
  • 1 tbsp olive oil
  • 1 tbsp balsamic

Mix all ingredients except corn in a bowl.  Place corn on top of veggies and a small piece of parsley in center of salad. Serve with olive oil and balsamic.