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juicinjackie
Raw Newbie
This recipe is heavenly, it creates healthy, hearty, DELICIOUS bread, wraps or crackers. It is very high in fiber and uses that precious nut milk pulp that you don't want to waste! Give it a try, it's quick and easy! Please leave your comments, I want to know how yours turns out!
Fills two 15x15 inch dehydrator sheets (or more for crackers).
Ingredients:
2 cups pulp from making nut milk (we use a Soyabella appliance, so my pulp is on the wet side. If your pulp goes through a nutbag, adjust the liquids).
1 1/2 cups almond milk
3 Tbl. EACH of flaxseeds, chia seeds, psyllium seeds, sunflower seeds, soaked
1 1/2 cups dry, whole flax seeds, ground
1 1/2 to 2 tsp. sea salt, to taste
Optional: You can add other seasonings to change the flavor of your mixture (sweet, spicy or savory), but it is sooo good, just as it is, it is a perfect palate for your favorite sides, toppings and fillings!
Preparations:
1. In separate, small bowls (3/4 cup size), put 3 Tbs. each whole flax, chia, psyllium and sunflower seeds. Add filtered water to top of each bowl and stir seeds.
2. Make fresh nutmilk. Measure 2 cups of pulp and 1 1/2 cups of nutmilk and put in a medium bowl.
3. Grind 1 1/2 cups flaxseeds and put in a large bowl. Thoroughly blend in the salt.
4. Soaked Seeds: Drain the flax and sunflower seeds, the water on the chia and psyllium will be completely absorbed. Add seeds to the milk mixture and use a spatula to blend thoroughly.
5. Make an indention in center of ground flaxseeds and pour in the milk mixture. Fold and mix the batter until fully blended.
6. For bread or wraps, line 2 dehydrator trays with teflex sheets. Put 3 cups of batter on each sheet. Divide it into six 1/2 cup portions on the tray, one on each corner, one on middle left and one on middle right. This makes spreading faster and easier.
7. Using your spatula, spread out the batter to cover the entire sheet. Then switch to an angled icing spatula (if you have one) to finish smoothing. If you dehydrate a lot of crackers, breads and wraps, this is a GOOD investment. With a little practice, you can quickly make your breads very smooth and all the same thickness with it.
8. Dehydrate at 105 degrees for 4 hours (until dry on top), then turn it over by putting a tray without the teflex on top, upside down and flipping. Remove the teflex sheet and score your bread in whatever size you want it. Continue to dehydrate for another 8-18 hours, depending on how you like it. Bread should be slightly moist in center and pliable. Wraps can be drier, so they are pliable, but dry enough that they can soak up filling juices of what you wrap in them. Once they are the dryness level you want, store them in an airtight container in the refrigerator. They will stay yummy for up to a week (if they last that long!)
9. For crackers, follow steps 7 and 8, adjusting the thickness and drying time. You will need 3 or more trays. Spread the batter as thin as possible. Dehydrate until totally dry, then store in an airtight container at room temperature or in refrigerator. They will stay fresh for a long time.
NOTE about temperature: To keep food raw and enzyme rich, the dehydrating temp must stay below 115-118 degrees. Most dehydrators have a fluctuating temperature cycle... it dips down below, then climbs up above the temp that it is set at, to create an average of the setting. According to Excalibur, this fluctuation can be as much as 10 degrees both directions, so I always set the dehydrator at 105 to ensure it stays below the enzyme rich threshold.
Also, dehydration times can be quite different for many reasons: Moisture content of the food, humidity of the surrounding air, temperature of the area, the amount of food being dehyrated, elevation, thickness of food, etc... so just check it occassionally and when it is done to your preference, it's done! The good news is it is such a gentle way of processing/preserving food, it is very forgiving, so no need to worry!
Comments
oops! I thought I was putting the recipe in the right place, but since then found where to add it. I'll leave this discussion open though, maybe someone would like to talk or ask questions... I put a pic up of a stack o' bread on the regular recipe forum. It's only about a 1/4 "loaf"... my family loves it! Me too!
You can view the bread image here... it is so good!
https://www.therawtarian.com/community/recipe/raw-multi-seed-nut-breadwrapscrackers
Here is another recipe I shared a long time ago...
https://www.therawtarian.com/community/recipe/10-minute-broccoli-no-cheese-soup
Please leave comments on the recipes!
It looks delicious no matter what section it belongs in!