i wonder if this could be made into a pizza crust! cant wait to try it out :)

I was wondering...can you use Brazil Nuts or some other nuts instead? If so which ones would you suggest? Almonds make my mouth go numb and my lips tingle.

I just tried these last night! Still sort of on the fence about them because of the onion flavour. I'm realising I really can't stand raw onion. But I think I'd like to try it again either without onion or with something in its place. The spongyness is pretty neat! I did have some trouble shaping the loaves, and had to add at least an additional 1/4 cup of water past the maximum you recommended just to get the loaves to stick together. They were pretty crumbly. I wonder if maybe a bit of coconut oil might help everything stick together? (But definitely not with the onions!)

Please tell me what Dehydrator you use, I just got a Biochef Dehydrator it is proving to be amazing but im wondering if it will do this recipe.....
http://www.biochef.com.au/bcf-product-cat/dehydrator/
Thankyou love your site

I don't have a dehydrator. Can I bake this in an oven? What temp & for how long?

Thanks

This raw bread truly is AMAZING! I was hesitant to use 1 1/2 cups onions because I didn't want a super-oniony bread. So I used a half of a small onion, as well as the meat from two fresh coconuts. Scraping the meat off the inside of the coconut was the only "hassle" part of this recipe. The rest is so simple! And the results.....wow.....100% worth the time I spent scraping out fresh coconut meat. It's exactly as described. Firm and crusty on the outside, moist and spongy on the inside. It cuts easily and keeps well in the fridge. I don't usually comment on recipes or participate in recipe blogs/comments. But this recipe is seriously too good to be true, so I couldn't resist sharing my joy here! I can't get over it. It makes perfect little sandwich buns, and it warms up so nicely in my dehydrator or toaster oven. I AM IN LOVE. Thanks so much for sharing this recipe! I was getting a little tired of raw "breads" that were just flax seed crackers. This is the real deal! And I highly recommend the coconut meat-onion combo. The bread still has a very nice slight onion flavor. DE-LISH.

What is wrong with using a round dehyrator. That is what I have.

I was so surprised by the texture of this bread, love it!

I too thought it was a bit onion-y when I followed the recipe exactly, it was good and worked well with your tuna salad recipe but you did have to be in the mood for onions.

The second time around I used zucchini in place of the onion and it worked quite well as a substitute. The great thing about zucchini is that you can go savory or sweet with it, I reduced the salt, added some raisins and a little maple syrup and it made such a yummy sweet bread. But you could also do garlic or rosemary or some savory flavor and it would probably be great too.

Anyway, thanks for another home run Laura-Jane! I look forward to Continuing to experiment with your base recipe :o)

When you say "dry almonds", did you mean unsoaked raw almonds, or soaked but dehydrated a bit to dry? Thanks! Love your site :)

I have tried Russel James version with the young coconut and it is great but I was wondering if you could substitute raisins and cinnomin for the onions and garlic

Hello! Thank you very much for this recipe, I will definitively try it.
Being just a beginner and in an "experimental" stage with raw food, this is the first time I've come across psyllium husks, I asked about it in my local natural shop, and found out that is a type of cereal/seed. I live in the UK and in said local shop this item is VERY expensive, at £17 (around US $27) for 300 grs, this could be the most expensive bread in humankind's history. Is there anything else I can replace it with?
Also, do you have a good recipe for savoury biscuits? THANK YOU!

Thank you!

for those having a challenge with opening young coconuts and scraping out the meat, I found a link on youtube that's just fantastic! It's made it so easy.

Instead of psyllium husk could I use Irish Moss Gel? I believe that would still give it a spongy effect... but not sure. I've tried 3 bread recipes and one with psyllium husk and I did not like the taste... but I could've done something wrong. I am new at this. I just really looking for something that has the taste of bread with a similar thickness and soft/crunchy to it. BTW I love love love your alfredo recipe. AMAZING!!! I need a vitamix tho!

Can you use Irish Moss Gel instead of Pysillum Husk?

I was wondering about your dehydrating temps. You set this bread at 145 degrees for an hour? I heard that to protect the enzymes in the food you want to dehydrate at 104-112 about. Could I dehydrate at say, 108, for 12-20 hours and have the same results in the bread?

I just made and ate this bread! It is SO GOOD!!! Even my husband, who is always skeptical about anyting healthy, LOVED it! In fact, I only have a few loaves left! Definitely a keeper! As a side note...I doubled the amount of onions becaue I really like onions :)

I was wondering if i put buckwheat flour instead of psyllium husk. i crave for bread so much. I have the rest of the ingredients but psyllium husk, so if i could add buckwheat i would make it tonight :)

AMAZING thank you tons

I love this recipe! I was craving a hamburger and used this recipe with sunflower seeds (allergic to almonds) to make the buns for sliders that definitely satisfied my craving.

The consistency is very dough-like and somewhat reminded me of masa. So, I decided to make tortilla chips. I cut the recipe in half, substituted fresh corn, onion, cilantro, and a slice of habanero for the onions and lime for the lemon juice. I used about a tsp per chip and flattened it with a tortilla press (between to oiled pieces of baking parchment.) They turned out perfect. I really would like to thank you for sharing this recipe. I'm using it as a base to experiment with a lot of different ideas.