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

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

Top voted

282 votes
+
Vote up!
-
Vote down!

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.

263 votes
+
Vote up!
-
Vote down!

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

228 votes
+
Vote up!
-
Vote down!

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

1 vote
+
Vote up!
-
Vote down!

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!!

1 vote
+
Vote up!
-
Vote down!

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

3 votes
+
Vote up!
-
Vote down!

This sounds good, but I'm a little concerned about the initial temp of 145 - I thought raw food had to be below 110 degrees? Will it still work if I do it at 110, but leave it in longer?

4 votes
+
Vote up!
-
Vote down!

Hi PhatUnicorn!

As you 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.

3 votes
+
Vote up!
-
Vote down!

Are there any other nuts that I can use with this instead of almonds?

Posted from The Rawtarian's Raw Recipes App

4 votes
+
Vote up!
-
Vote down!

Hey Jessica!

Yes, you can definitely use sunflower seeds instead, that would be the best substitute for the almonds. (Or a mixture of almonds and sunflower seeds.)

Alternatively, you could *try* using walnuts or pecans, but they might be a bit too oily - I haven't made this with anything other than almonds or sunflower seeds.

Hope this helps!

4 votes
+
Vote up!
-
Vote down!

Nicole Petersen's Review

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

Thank you so much for this recipe. It was so simple, and the bread turned out amazing. It has the perfect texture and a wonderful taste!

4 votes
+
Vote up!
-
Vote down!

Hi Nicole,

I'm so glad you enjoyed it! What did you eat it with?

4 votes
+
Vote up!
-
Vote down!

I had it alongside raw zucchini noodles with avocado pesto! :)

4 votes
+
Vote up!
-
Vote down!

Oooh fancy! Very nice :)

5 votes
+
Vote up!
-
Vote down!

Hi. Made this bread yesterday with 2 issues. 1) I needed to use way more water than called for and 2) it took over 24 hrs in dehydrator and still wasn't cooked in the inside and too hard on outside. Still very good bread but something was not right. Looked at your discussion panel of psyllium husk and it says that psyllium powder (what I used) equals one third the whole husks (what you're using). Still I enjoy it - thanks for this great recipe - can't wait to make it again correctly (using 1/3 the amount of psyllium powder)!

5 votes
+
Vote up!
-
Vote down!

Hi Spring, thank you for your comment. I did alter the recipe to reflect the difference between husk and powder.
1/3 cup psyllium powder or 1 cup psyllium husk in this recipe. I recommend using psyllium husk.

4 votes
+
Vote up!
-
Vote down!

Good to know. Love this RAW bread but finished it too quickly! :-)

5 votes
+
Vote up!
-
Vote down!

A common problem, Spring! :)

6 votes
+
Vote up!
-
Vote down!

Gina's Review

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

This bread rocks!! Yay!! I love it and so did my family!! You are an artist with your recipes!! I've made several this week. I'm soooooo happyyyyy!! And psyllium is so healthy!! Usually I just take it with water to be healthy, but now I can hide in my yummy bread!! Thank you Jesus for the Rawtarian!! Yay!! ❤️Gina

6 votes
+
Vote up!
-
Vote down!

Aww, Gina, thank you so much! Your comment made my day!!!! :)

13 votes
+
Vote up!
-
Vote down!

Please Help! I made this recipe and as I read in a previous comment - I'm so new to this, I don't understand the different types of psyllium - ground or just husk. Your answer to previous person was You use 'flake'. That was not an option at health food store. As I was making the raw sweet bread also, I got the ground. This recipe does not say so I used the ground psyllium. I had a huge bowl of stuff and after adding more than a cup of water it was still very dry and fluffy. I eventually got it so I could force it together some what. I guess needless to say now, the loaves are very dry. Any ideas how I can salvage, re-use, start over - what to do to save these ingredients? I'm assuming at this point in Your recipes if it doesn't specifically say 'ground' You mean just plain psyllium husks? LOVE Your gifting! You are brilliant! TY for sharing with us so we can have a healthy weight appropriate future ;-)

13 votes
+
Vote up!
-
Vote down!

Hi,
I cant eat psyllium...(hypotoxic, no grains) is there anything else that can replace it?
thanks

13 votes
+
Vote up!
-
Vote down!

Psyllium is not a grain and the husk contains no seed of any kind, even had it started out as a grain seed. This article explains it in detail very well. http://healthyeating.sfgate.com/psyllium-husk-whole-grain-11329.html

13 votes
+
Vote up!
-
Vote down!

Thanks for sharing that, Becky!

14 votes
+
Vote up!
-
Vote down!

Hi Emmanuelle, this recipe requires psyllium.

13 votes
+
Vote up!
-
Vote down!

I'm sorry, but I made this bread and it clogged me up for two days with bad stomach pains. I had to do an enema followed by a salt water cleanse the next morning to get out the psyllium that was swelled in my intestines.

10 votes
+
Vote up!
-
Vote down!

Oh no, Jamie. That is not good. :(

13 votes
+
Vote up!
-
Vote down!

A small dose of psyllium keeps you regular, but a big dose has the opposite effect. We used to take a big dose of psyllium before camping festivals in order to avoid the disgusting public facilities. As there's a cup of it in this recipe I would not eat more than 2 loaves a day. Jamie if you only had a little then perhaps that's something you should get checked out?

12 votes
+
Vote up!
-
Vote down!

Thanks for sharing that, Camilia.

Leave a Comment or Review