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:

It is the psyllium that makes this raw bread recipe spongy and good. YOU MUST USE PSYLLIUM 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. 

Note: this recipe calls for psyllium husk and works best with it.  But if you must use psyllium powder and I can't stop you, note that psyllium powder equals one third the whole husks.  (In other words, use 1/3 cup psyllium powder or 1 cup psyllium husk in this recipe. I recommend using psyllium husk.)

Also, 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.

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

372 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.

347 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

308 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

31 votes
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deer4's Review

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

THE best bread! I have been looking for a bread. This tastes like rye bread, Thank you!!!

28 votes
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Hello! I wondered if there were any substitutes for the almonds? I'm allergic to nuts and often struggle to know how to substitute...it can be annoying as a vegan allergic to nuts as so many recipes require them (that's not a criticism, just an observation :-) ). Thanks for your amazing work! Helen x

16 votes
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45 votes
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Nichole's Review

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

Thanks for sharing your recipe.
I made a version with ground sunflower seeds and an amount of flaxseed meal twice that of sunflower seeds to make the omega-3 greater than omega-6. I used twice the water. I added a couple tablespoons of sourdough starter and active dry yeast and let the dough sit covered (anaerobic) for 3 hours to ferment the seeds and grains a little which should have made the nutrients more bioavailable (and beneficial LAB handles the harmful bacteria). Fermenting up to 6 hours is probably better. Dehydrated the dough for 30 min at 95F then 10 hours at 113F. Healthy tasty moist bread - thanks again!

42 votes
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Nicely done, Nichole!! xox

55 votes
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Nichole's Review

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

Do you have a recipe or advice for a thin strong version which can be used to wrap vegetables (like cauliflower and peas)?
I'm thinking of vegan versions of piroshskys, pupusas, jian bing etc and using chickpeas or cornmeal...

41 votes
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Nichole's Review

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

Do you have a recipe or advice for a thin strong version which can be used to wrap vegetables (like cauliflower and peas)?
I'm thinking of vegan versions of piroshskys, pupusas, jian bing etc and using chickpeas or cornmeal...

45 votes
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I sure do! It looks like most of my raw vegan wrap recipes are locked up in my members-only area (www.therawtarian.com/getTRK) and there's also a really good flax wrap recipe in my paper cookbook, Cook Lively, on pg. 122.

But that doesn't really help you now, does it.... I will email you a thing :) xoxox

40 votes
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Nichole's Review

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

Forgot to say I added a couple tablespoons of applesauce too to feed the yeast and LAB cultures more.

45 votes
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Rosalyn Feinman's Review

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

I love this recipe! I use it with almond pulp leftover from making almond milk. I either dehydrate it and make it into flour and use it pretty much the same as almonds or just use it wet and don't add the water called for in the recipe. Great for avocado sandwiches! The sky's the limit! Thank you Rawtarian! And now to make my all time fav - Raw Tuna Salad Recipe!!!! xoxo

44 votes
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I'm so glad that you find this bread recipe useful, Rosalyn! Yes to using it with avocado ... Yumm!!

And thanks for your sharing your excellent tips with us. It's comments like yours that make this place the useful hub that it is!

xox

57 votes
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No idea what has happened but these were vile. I used zucchini instead of onion. All I could taste was the husks. I take the husks daily in water and they are horrible but I assumed they would taste different here. The texture was awful too.
I used weights not cups.
I’m not trying again.
Sorry, Helen x

49 votes
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Ahhhh....so much confusion over psyllium, whether to use whole or ground and so on.
The beauty of using metrics and weighing the psyllium in grams means it doesn’t matter what volume the psyllium takes up. The density is irrelevant. You will always get it right, whether using powdered or flakey or whatever.
Thank so much for adding in metrics. It is much appreciated.
Love and hugs! xx

55 votes
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cfenner1's Review

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

Love it! Delicious & moist! Blown away! Every mouthful is filled with taste! I used almonds pulp dehydrated instead of raw almonds and it was still great!: Very filling. I may tweak it next time and add more onions and some sundries tomatoes!!! Thx so much!

Posted from The Rawtarian's Raw Recipes App

51 votes
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I'm so glad that the bread turned out well for you, Cfenner!

56 votes
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Surprisingly had everything in the pantry and fridge, even the psyillum husk. So I used leftover almonds from my almond milk making. Dehydrated the meat and thrown in the blender so ready made flour. The loaves came together beautifully - dehydrating as I type...used zucchinni for half of the onion added fresh rosemary, oregano and thyme for an herb bread. Can't wait for them to be done. Thanks so much for such an easy recipe. Will try the cookies version as one of your followers suggested.

57 votes
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I love it when that happens: everything in the house already!

Nice additions too, YJ.

60 votes
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Hi, thanks for this recipe. I'm looking forward to trying it but was just wondering if it's possible to freeze some of the bread after making?

Best,
Nancy

58 votes
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Hi Nancy!

Yes, definitely, go ahead and freeze them once they're ready to eat.

To enjoy after, just defrost them for a couple of hours and enjoy. (Or pop them in the dehydrator again until warm.)

56 votes
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Hello lovely :)

Do you have a suggestion for making this raw bread FODMAP friendly so no onion or garlic?

TY Jess x

57 votes
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Hi Jess,

Yes, I do!

Use shredded zucchini instead of the onions. And omit the garlic :)

65 votes
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Is there a substitute for the psyllium husk? Thank You!

53 votes
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Hi Deer4,

No, sorry, there is no substitute for psyllium husk in this recipe. It's what makes the loaves spongy :)

66 votes
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rikkii54's Review

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

TY LauraJane! Now that I have the bugs worked out with psyllium husk or powder - this is one of my go to recipes for bread! So nice and savory! I give it to all I can expose to healthy eating and it is very popular! I add some raw soy sauce to give it an even extra savory zest sometimes. NICE! TY again!!

68 votes
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My pleasure, Becky! Thanks for letting me know that you've got the kinks worked out and are enjoying it :)

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