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I’ll start. I’m posting this recipe from rawmodel.com
*Bread: • 2 apples • 1/2 cup of ground flax • ½ cup ground sesame seeds • 1/8 cup of coco oil or olive oil • 1/4 cup of water.
Blend all in food processor, spread 1/2 inch thick on teflex dehydrator sheet and dry for 4 hours. Then transfer to grid dehydrator sheet. Dry for 6 hours. Flip and dry for another 2. REALLY Easy. *Almond butter *Cherry Jam is 1 part dried cherries, 1 part re-hydrated cherries. Pulse in food processor until you like the consistency. Spread the almond butter and cherry jam on the bread and enjoy!
Hi Winona. Sounds like a great recipe. Maybe you should post it with the recipes that way people will actually find it long after this thread is forgotten. Too good to miss on!
Hmmm, are there any bread recipes without flax?
Russell James has a great looking bread recipe on his site:
http://therawchefblog.com/the-best-thing-since-...
But, domesticgoddess, it does have some flax in it.
All of his recipes look awesome actually.
most of the bread recipes that i’ve come across and liked are mostly flax and usually come out like crackers. i am a big fan of is the onion bread. there are also some bread recipes that i’ve seen and/or used that heavily use almonds or almond flour/pulp. those were too heavy for me.
sounds like a good basic recipe. I just made a double batch…. half is savory with herbs, onion, garlic, and the other half has cinnamon and ginger. Very versatile
I have yet to find a bread recipe that I like :( I realize now that I cannot eat more than a little bit of flax seeds/meal in a recipe, like no more than 1/4 cup. Flax oil is fine, but ugh, everytime I’ve made a bread with flax I can’t stand the taste.
I’m still search for a good recipe without flax, but I realize that the flax helps with the bread like consistency.
We made good dense bread with sprouted wheat & barley:
Superman’s Pretzels 1 cup wheat 1 cup barley Soak grains 12 hours, rinse & let sprout for 12 to 24 hours, rinsing twice a day. Rinse again just before using. Run grains through Omega or Champion juicer with the blank in place, to process into dough. Put into mixing bowl & add: 1 Tbsp. Mexican Seasoning 1 Tbsp. raw agave nectar 2 tsp. sea salt ¼ tsp. celery seed powder 2 Tbsp. water Mix everything together with your hands, and run it through the juicer again if you want breadstick shapes or flatten to 1/4 to 1/2 inch thick (thinner for crackers) and dehydrate at 110 F for 30 minutes to an hour for bread that is soft inside with a dry outside. Store the extras in the fridge. They can be re-warmed & crisped up in the dehydrator later on, if desired.