Overview

This raw sweet bread recipe uses psyllium husk to give it a nice spongy texture. A dehydrator is required.
  • Prep Time

    10 min
  • Total Time

    5 hours 10 min
  • Suggested Servings

    12 servings
  • Yield

    2 small loaves
  • Shelf Life

    5 days in fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Add all ingredients to food processor EXCEPT RAISINS, PSYLLIUM HUSK AND FLAXSEED MEAL. Process very well.
  • 2. Add raisins. Pulse again until raisins are well distributed but raisins still looked like raisins :)
  • 3. Transfer mixture to a bowl. Add psyllium husk and flaxseed meal. Stir well.
  • 4. Form into two small loaves.
  • 5. Dehydrate for 1 hour on high - then reduce to 110 degrees for another few hours (perhaps 5). These actually dehydrate pretty fast! You can nibble them as they firm up. Pull out when you want to eat them - I like them still a bit moist inside.

The Rawtarian's Thoughts

By The Rawtarian

Since I recently discovered the beauty of psyllium husk, which allows you to dehydrate soft, moist raw breads, I have been loving this! It tastes almost exactly like a raw version of manna bread - if you've ever had that before :) But basically, it tastes like a nice spicy orange flavoured loaf of sweet bread - kind of like cinnamon raisin bread.

This raw sweet bread is delicious on its own, like a little slice of hearty sweet cake. Or served with a nice sweet cashew spread (heavenly!) or spread with your favorite sweetener or nut butter (like honey/agave nectar or almond butter). Mmm!

The psyllium husk is what makes this recipe moist and soft and light - like bread. DO NOT MAKE THIS RAW SWEET BREAD RECIPE UNLESS YOU HAVE PSYLLIUM HUSK. Sorry for yelling but I am serious :)

This picture shows one small loaf chopped up into small slices of sweet bread. Can be stored in the refrigerator for up to 5 days. Store them as loaves - then slice as needed before eating :)

Nutrition Overview

A+grade
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Dietary Fiber.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

196 votes
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Hi Elizabeth, congrats on your new dehydrator! I haven't made this with chia seeds myself, so I am hesitant to say, "go for it!" But cutting the flax in half and adding the rest in ground chia seeds should probably be okay. Hope this helps somewhat!

170 votes
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Hi Ms Rawtarian,
thank you for the suggestion of psyllium husks - I have made both savoury and sweet "breads" with the psyllium/flaxseed combo.
I am curious to know more about why and what the effect is. The psyllium seems to dry out the mix faster than other dehydrations I have done. It has solved for me the problem of how to get more "nothing" into bread. Without brewers yeast and/or wheat, it seemed that the mixes I used to make dehydrated goodies crackers were very dense, if still very tasty. How does one get the kind of air that can inflate and expand bread and cake into delicate lightnesses, into gluten free goodies?
I look forward to explore more of your recipes, and have been telling friends about them.
good and tasty wishes
Lawrence Ball, composer, musician, teacher and foodhist, London

147 votes
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Hi. Thank you so much for all of your beautiful recipes!! They're so simple and flavoursome, and my sweet-toothed partner loves all of the treats I've been uncooking for him. I've recently found out that I'm allergic to pecans. Do you have any suggestions for an alternative in this recipe? Thanks in advance.

All

0 votes
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Hi just wondering if you have any recipe for Ginger bread man (RAW) version. I used to love eating them but now being raw not sure how to make it. I saw ginger bread man cookie mold and ever since I am so wanting to make something like that.(Maybe in my dehydrator?) If you have a recipe like that I would love to try!
With love and thanks from Suzy.Diamante.

New
34 votes
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I made this yesterday and brought a loaf to work. Even my most "anti raw" colleagues appreciated this bread, and several asked for recipes as well as the common question, "can we make it in an oven?" I love that I can make it and serve it in one afternoon/evening. Thanks and well done!

31 votes
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Ahh, nothing better than converting the "non-raw"! Thanks, Teri!

32 votes
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This sweet bread is AMAZING! I just finished my third slice with some raw cheese, avocado, sun tried tomatoes and sprouts. I love the softness and sweetness of this bread. Absolutely fantastic! You can see two slices of the bread in the picture, the other two bits are your crackers! ;)

35 votes
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Mmm, thank you for sharing, Miranda! That looks beyond scrumptious!

98 votes
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Hi, Love your recipes - can you please tell me what temperature you mean by 'high' on the dehydrator?

103 votes
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Hi Ali!

As you probably know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

Hope this helps :)

92 votes
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Thanks so much for your response. That was roughly what I did - My dehydrator has a top temp of about 160 and that seemed far too high so went the middle ground! Bread (cake) is amazing - thank you - my house smelled like Christmas when it was in the dehydrator!

71 votes
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I love it when my house smells like Xmas!!

107 votes
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I'd really like to try this with maple syrup one day for french toast ^_^ I bought psyllium husk forever ago and haven't had a chance to use it yet.

101 votes
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Hi Jessica,

This is a great first recipe to use with psyllium husk! Mmmmm French toast. Me want! lol

106 votes
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Jax's Review

Raw sweet bread recipe
5
5 out of 5

Oooooh, this is SUCH an amazing recipe! My greengrocer gave me lots of bananas, so I used them instead of the dates, and added a bit of cardamom for a Swedish 'cinnamon bun' flavour. The resulting loaves are literally 'browning' in the dehydrator, and 3 hours in have gone a lovely dark treacly colour and taste divine - the banana is quite subtle, and the bread is not too sweet either. The dough seems quite malleable, so next time I think I might leave the cinnamon out, make a paste with spices, orange peel and soaked dates, roll out the dough, spread the spice mix on, roll up and slice into little pinwheels for bite-sized "cinnamon buns". One thing - if you eat any amount of this bread, it might be an idea to follow it up with plenty of water to get the full benefit of the psyllium.

97 votes
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Hi Jax,

Sounds delicious. And I am loving your cinnamon bun idea! You've got my creative juices flowing now. :)

PS: Love your avatar!

92 votes
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Rita's Review

Raw sweet bread recipe
5
5 out of 5

This bread is REALLY good! Thank you for the recipe!

89 votes
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My pleasure Rita! Glad to have you here :)

103 votes
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Is there anything that we ca use to substitute HE PSYLLIUM HUSKS? I don´t think i´m going to find that in venezuela
thanks

76 votes
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Hi Michael,

I am sorry, no, for this recipe to work you need the psyllium husk. There is no substitute.

108 votes
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Hi Laura,

I have just made the bread and its yummmmmmmmmy. It is the best. My husband and mom loved it too. Thanks for sharing. God bless you.

88 votes
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Hi Laura, so glad to have you here and I am truly pleased that your husband and mom enjoy this as well. Warmth to you!

170 votes
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Vote up!
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Vote down!

Hi Ms Rawtarian,
thank you for the suggestion of psyllium husks - I have made both savoury and sweet "breads" with the psyllium/flaxseed combo.
I am curious to know more about why and what the effect is. The psyllium seems to dry out the mix faster than other dehydrations I have done. It has solved for me the problem of how to get more "nothing" into bread. Without brewers yeast and/or wheat, it seemed that the mixes I used to make dehydrated goodies crackers were very dense, if still very tasty. How does one get the kind of air that can inflate and expand bread and cake into delicate lightnesses, into gluten free goodies?
I look forward to explore more of your recipes, and have been telling friends about them.
good and tasty wishes
Lawrence Ball, composer, musician, teacher and foodhist, London

Top Voted
147 votes
+
Vote up!
-
Vote down!

Hi. Thank you so much for all of your beautiful recipes!! They're so simple and flavoursome, and my sweet-toothed partner loves all of the treats I've been uncooking for him. I've recently found out that I'm allergic to pecans. Do you have any suggestions for an alternative in this recipe? Thanks in advance.

Top Voted
98 votes
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Hi Annaleise, in this recipe you can use walnuts instead of pecans

76 votes
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Thanks Laura-Jane! I'll be making this beautiful sweet bread tomorrow. Can't wait...!

92 votes
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Awesome Annaleise :) Let me know what you think!

81 votes
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Wow....! Little pieces of raw bread heaven... Thank you!!

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