Raw bread recipe - moist spongy loaves

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

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.

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

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!

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

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

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

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.

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

Hello lovely :)

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

TY Jess x