Raw sweet bread recipe

Hi Ms Rawtarian,
thank you for the suggestion of psyllium husks - I have made both savoury and sweet "breads" with the psyllium/flaxseed combo.
I am curious to know more about why and what the effect is. The psyllium seems to dry out the mix faster than other dehydrations I have done. It has solved for me the problem of how to get more "nothing" into bread. Without brewers yeast and/or wheat, it seemed that the mixes I used to make dehydrated goodies crackers were very dense, if still very tasty. How does one get the kind of air that can inflate and expand bread and cake into delicate lightnesses, into gluten free goodies?
I look forward to explore more of your recipes, and have been telling friends about them.
good and tasty wishes
Lawrence Ball, composer, musician, teacher and foodhist, London

Hi. Thank you so much for all of your beautiful recipes!! They're so simple and flavoursome, and my sweet-toothed partner loves all of the treats I've been uncooking for him. I've recently found out that I'm allergic to pecans. Do you have any suggestions for an alternative in this recipe? Thanks in advance.

Hi! I was looking at all of your bread recipes and they all look so good I can’t wait ti try them! I was just wondering how can I save them in a safe way that they can last for much longer? I’m doing it with a borrowed dehydrator since I don’t have one so I want to make a lot and save it. Thanks!

I’d love a banana bread. Do you think 2 bananas might work instead of orange and apple?
I worry it might turn the recipe to mush.
Thanks for any advice. Helen

This looks very good. I find cup measurements so difficult as we tend to use grams here in the UK. I rarely make recipes with cups for that reason. But I am determined to try this one!

Also, I have psyllium husk as opposed to psyllium powder. I’m unclear what you are using here and how I should measure it. Wording suggests you grind husks to pulverize. Do I measure before or after grinding?

I love the idea of using banana instead of orange as one of your followers below has done. It cuts out the issue of removing the white orange pith which can be bitter.

Thank you for lovey recipes - in spite of the cups!
Helen

I've been vegan for a couple of years, but I always thought that raw vegans were a bunch of wild-eyed, scrawny fanatics who sat around chomping on celery. Then I discovered your website - what a revelation! I've made several recipes, and I'm hooked. I can't wait for your book!

Just perfect! Very tasty and easy to make.

This was so delectable but I am terrified now that I ate too much (almost 1 loaf out of 2) before I even noticed your comments about too much psyllium. Now I am holding my breath and hoping I don't get an intestinal blockage. This was my first time to use my dehydrator, and each loaf is actually the size of what I would consider 1 serving as I am raw vegan and am used to eating a volume of 5-6 bananas at one meal (other people usually eat 1 banana for a serving for example so I usually ignore typical serving sizes). However, I couldn't imagine that I could have a blocked intestine from eating this small amount of raw bread because of the psyllium, as after I ate, when I was browsing for more recipes and saw your section on too much psyllium husk I checked the internet too and saw that bezoars (mass of indigestible material) can develop in the stomach from eating too much psyllium. Needless to say I am terrified right now and wish someone could reassure me but I don't know anyone else who has ever eaten this much raw bread and if they were ok. It would be really helpful if you would put the warning about psyllium husk right at the top of every recipe that has it in it, like in the ingredients section, so you absolutely can't help but see it.

How tall should these loaves be in the dehydrator?

What can i replace raisins with, do not like them! Besides cranberries
Thnks