Recipe Directions

  • 1. Place almonds in food processor. Process until they look like slightly chunky "almond flour." REMOVE from food processor and dump into big bowl.
  • 2. Add psyllium husk, flax and salt to bowl that contains "almond flour" that you just made.
  • 3. Your food processor should now be empty. Add onions, garlic and lemon juice to your food processor. Process until quite liquidy, mushy and pourable.
  • 4. Dump onion mixture into the big bowl that contains your dry ingredients.
  • 5. Add 1/3 cup water to big bowl. Mix everything together with spoon. Add more water (1/8 cup) if necessary to get dry, doughlike texture that you can mold into loaves.
  • 6. Mold into six small loaves.
  • 7. Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour - then reduce temperature to 110 degrees. Dehydrate for another 6 hours or so. Tastes best if eaten right out of dehydrator, but can be stored in fridge for 4 days.

The Rawtarian's Thoughts

By The Rawtarian

Because I am always so excitable I think I may have blown my credibility. But this time I mean it - THIS IS SOFT, SUPPLE, CUTTABLE SAVORY RAW BREAD THAT HAS A CRUST!

Giving props where props are due, this overall concept of spongy raw bread recipes were first invented by Chef Ito (as far as I know). Then, I recently watched an excellent tutorial by the delicious Russell James, who inspired me to create simpler and cheaper version of his bread recipe. Our recipes differ in that my raw bread recipe above doesn't require almond pulp or coconut meat - since I never have either.

Also, psyllium husk is kind of crazy on your system since it is explosively fibrous, so don't eat too much of this at once :)

A couple more tips:

1. If your dehydrator doesn't have enough room for the height of these raw loaves - remove the tray above it. Cover the hole from the missing tray with aluminium (tin) foil.  Just tuck it in and wrap around.

PS: It is the psyllium husk that makes this raw bread recipe spongy and good. YOU MUST USE PSYLLIUM HUSK or this recipe won't work. Psyllium husk is pretty cheap - get a big bag of it at your health food store or you can order it online, but that's probably not necessary because I bet you can find it locally. You won't regret it! I plan to make many more recipes soon with psyllium husk.

Recipe Photos

Nutrition Facts

Nutritional score: 79 out of 100
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is a good source of Dietary Fiber, Riboflavin, and Vitamin E.
  • This recipe is a noteworthy source of Protein, Calcium, and Iron.

Amounts per 66 g (2 oz) suggested serving

NameAmount% Daily
Calories 196 8 %
Protein 6 g 11 %
Fat 14 g 18 %
Carbohydrates 14 g 4 %
Dietary Fiber 9 g 28 %
Sugars 2.1 g
Calcium 100 mg 10 %
Iron 1.3 mg 10 %
Sodium 294 mg 13 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

272 votes
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Hi Gilbert,

Thank you for your comment. But have you ever compared the results of oven/round dehydrator versus a real dehydrator? The results are second to none.

I completely understand where you're coming from, but for many people they get turned off if they attempt a raw food recipe and it tastes bad or goes rancid due to ineffective dehdrating.

I have attempted to dehydrate crackers in my oven with the door propped open, and they went mouldy.

You will find that I am very accommodating, realistic and encouraging, and I recommend that when it comes to food processors a very inexpensive model is all you will ever need.

But in my experience an oven just does not work as a substitute for a dehydrator for most recipes.

I appreciate your comment, but I feel that it does not help to say, "Sure, make it in your oven." Then when it doesn't turn out, they won't know whether it was the recipe or the equipment.

256 votes
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Just made these lovely breads. Absolutely delish. My parents come from a little island called Cyprus where they make a bread using onions and olives. Well, when I saw your recipe using onions, I just had to try it out. I added a handful of chopped, pitted olives (I used the black, shrivelled, sundried ones) and some chopped finely chopped parsley.

My husband says they tasted fabulous and very close to the original, but better. Love your work Laura-Jane. Xxx

217 votes
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I have to say I don't get what you have against round dehydrators and ovens. I've used both and things really come out fine.

Maybe your $250 dehydrator does it better, but it's like a car: a Porsche is nicer to drive, but it doesn't mean you tell someone without much cash to sell their Hyundai and take out a second mortgage to buy one just because it's nicer. If it gets you where you need to go, it's fine.

And honestly, an oven is fine. Just a note though, if you are using an oven, you need to keep the door propped open to allow air to circulate.

All

4 votes
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Please Help! I made this recipe and as I read in a previous comment - I'm so new to this, I don't understand the different types of psyllium - ground or just husk. Your answer to previous person was You use 'flake'. That was not an option at health food store. As I was making the raw sweet bread also, I got the ground. This recipe does not say so I used the ground psyllium. I had a huge bowl of stuff and after adding more than a cup of water it was still very dry and fluffy. I eventually got it so I could force it together some what. I guess needless to say now, the loaves are very dry. Any ideas how I can salvage, re-use, start over - what to do to save these ingredients? I'm assuming at this point in Your recipes if it doesn't specifically say 'ground' You mean just plain psyllium husks? LOVE Your gifting! You are brilliant! TY for sharing with us so we can have a healthy weight appropriate future ;-)

3 votes
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Hi,
I cant eat psyllium...(hypotoxic, no grains) is there anything else that can replace it?
thanks

2 votes
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Psyllium is not a grain and the husk contains no seed of any kind, even had it started out as a grain seed. This article explains it in detail very well. http://healthyeating.sfgate.com/psyllium-husk-whole-grain-11329.html

3 votes
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Thanks for sharing that, Becky!

3 votes
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Hi Emmanuelle, this recipe requires psyllium.

5 votes
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I'm sorry, but I made this bread and it clogged me up for two days with bad stomach pains. I had to do an enema followed by a salt water cleanse the next morning to get out the psyllium that was swelled in my intestines.

4 votes
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Oh no, Jamie. That is not good. :(

3 votes
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A small dose of psyllium keeps you regular, but a big dose has the opposite effect. We used to take a big dose of psyllium before camping festivals in order to avoid the disgusting public facilities. As there's a cup of it in this recipe I would not eat more than 2 loaves a day. Jamie if you only had a little then perhaps that's something you should get checked out?

2 votes
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Thanks for sharing that, Camilia.

4 votes
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Thanks for the info. I did eat more than two loaves. After I did the enema and salt water cleanse I felt the psyllium helped clean me out, but up until the point, it was very uncomfortable. I think I will get checked regardless. Thanks for your advice.

2 votes
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Good to get checked out, Jamie.

17 votes
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this sounds great! the only problem is that psyllium husk and flaxseed meal are not available where i live. are they necessary for the bread and with what can I replace them?

15 votes
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Hi Layan. The psyllium husk and flaxseed meal are a must for this recipe! You could try finding products online (amazon, vitacost, an online health food store).

21 votes
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Hope's Review

Raw bread recipe - moist spongy loaves
4
4 out of 5

I just tried this recipe following directions exactly - the taste came out amazing, but the texture not so much. It was sort of crumbling when I picked it up and the outside seemed quite dry. Any suggestions? Should I dry for less time? Add more liquid? What would help it stick together better?

Thanks!

Hope

23 votes
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Michelle jackson's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

I made these today I used raw sunflower seeds They are very tasty! My only problem is I shouldn't have made an entire recipe just for me and I hope they keep till I eat them all, I am having them with Zucchini pasta and raw Marinara, Thank you so much, also I didn't have a dehydrator so I put them in my toaster oven on 150 till they felt ready,

23 votes
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Good improvisation, Michelle. I'm glad you liked! :)

64 votes
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cheryl adelman's Review

Raw bread recipe - moist spongy loaves
4
4 out of 5

i plan to try this with sesame seeds instead of nuts…any thoughts

52 votes
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Hi Cheryl,

That should be fine!

62 votes
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Mar 's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

Hi!
I was wondering, Can I use brown onions instead? Looks yummy by the way.
Cheers!

53 votes
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Hi Mar, sure thing! Brown onions will be fine in this recipe.

63 votes
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Hi Laura Jane,

I become a member not long ago and so far I´m very exited.
I just wanted to ask you regarding this recipe if I can replace the almonds with something else (nuts, seeds???).

I´m from Argentina and right now the almonds are very very pricey. The thing is I´m looking forward to try this to show my family and friends that raw can be fun and yummy :)

Can you help me pleeeeeease :)

Many thanks. Your site looks amazing so far

61 votes
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Hi Silvia!

Yes for sure. This recipe is pretty forgiving (not all of my recipes are). You could use sunflower seeds, pecans, walnuts, pumpkin seeds, or any combination of those :)

53 votes
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I gave it a try with sunflower seeds. I guess I made my loaves too thick because they been in the dehydrator the whole day and they are still not ready. How big should I made them? Sorry! The question must sound really silly but I´m looking forward for bread and I NEED to taste this :)
I´ll let you know if they worked when they are done. In the meantime any tip will be very welcome :)

Thanks for everything
Silvia

45 votes
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Hi Silvia,

What makes you think they are not ready? They never get **really** dry. That is the appeal of this recipe :) They are soft.

Size of loaf - about 1/6th the size of a normal loaf of bread. :) Like maybe 1 1/2 inches wide by 4 inches long and 1 1/2 inches thick?

31 votes
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I´ll try it again. I won´t give up on this one until I get it right. I love everything about it so !!!! :)

Thanks for everything. I will let you know when I get it right.... although I might have to try it a couple of times. Cooking has never been my thing.

Silvia :)

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