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
- 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
| Name | Amount | % 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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
AliGamble
New Year Nineteen ChallengeApril 22, 2025 -
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
Simon
7-Day Raw Summer ChallengeMarch 17, 2018 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015
Comments and Reviews
All
The Rawtarian
Mar 24, 2013
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.
Mena Bekir
Mar 21, 2013
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
The Rawtarian
Mar 24, 2013
Hi Mena, so glad your husband enjoyed them. It sounds like you made some really nice substitutions. Glad to have you here and thank you for sharing :)
Hannah Crowe
Mar 09, 2013
In December I was eating burgers in January I started juicing, in February I gave up wheat and dairy and started making nut butters and by march I've started experimenting with raw food! I love your website and have tried several recipes and bread has always been a weakness but I have no dehydrator and they cost a lot especially as I'm just experimenting right now. My oven is a fan oven so could that work the same as a dehydrator at low temps? By the way i love love the lemon bars! Thanks :-)
The Rawtarian
Mar 09, 2013
Hi Hannah, you are on a ROLL! Oven does not work as a dehydrator in my experience. I suggest holding off on buying a dehydrator until you are really bored and feel limited by only being able to use a food processor and blender. I got my first dehydrator after I was raw for at least 6 months. In case you want to check out the options:
Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt
You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3
You should get a 8-to-10-tray, and do not get a round dehydrator.
Hope this helps!
Capsunica
Feb 06, 2013
Big thanks for the recipe
Alisa
Jan 31, 2013
Made this today. It turned out wonderfully! Very tasty. My skeptical husband said he is impressed! I replaced half of the onion with zucchini. For extra insurance, I mixed in some chia with the flax because my *fabulous* coffee grinder would not give me a fine consistency. Great recipe! Thanks! Going to try to insert an image: [IMG]http://i137.photobucket.com/albums/q233/antpeep23/rawbread_zpsf1d5fa4c.jpg[/IMG]
http://i137.photobucket.com/albums/q233/antpeep23/rawbread_zpsf1d5fa4c.jpg
The Rawtarian
Jan 31, 2013
Skeptical husbands are hard to impress so well done! Sounds like some nice tweaks, Alisa, especially the half-onion, half zucc... PS: Love your cutting board!
Alisa
Jan 31, 2013
Thanks! Husband's a woodworker, so I have an enviable collection of them. Who knew that was a thing! :-)
PS - Brownies are next.
The Rawtarian
Jan 31, 2013
I am TOTALLY envious! Seriously! I go to a lovely restaurant that has an art gallery attached to it, and they sell beautiful cutting boards for a pretty penny. I always drool over them. I need a woodworker husband!
Radha
Jan 28, 2013
Hi,
This is currently in my dehydrator, I subbed zucchini for onion as I am trying to eat a sattvic diet.
Additionally, I added honey and cinnamon. It smells delicious !
I cannot wait to try !
The Rawtarian
Jan 28, 2013
Hi Radha, now why didn't I think about the zucc addition myself? I think that would provide the perfect texture and deonionize it a bit! Lol One thing about honey is that it doesn't dehydrate (will never dry at these temps) so it might be good to do a different sweetener, but in this recipe you're not trying to get it completely dry anyway so it's probably good. Thanks for sharing your tips! Gets my creative juices flowing
Bree
Jan 23, 2013
I've been raw for about six years and now that I'm experimenting a bit more, ALL of your recipes are turning out to be the best in their category. Thank you.
The Rawtarian
Jan 26, 2013
Hi Bree, your comment makes me beam :)
Maha
Jan 13, 2013
Thank you so much! I love this recipe. Using all organic ingredients, it's costing around $3.75 a loaf. Is it possible to sub some of the raw almonds with walnut which is cheaper? Or any other suggestions to cut the cost
Posted from The Rawtarian App
The Rawtarian
Jan 26, 2013
Hi Maha in this recipe you could use sunflower seeds instead of the almonds
Rosalie
Jan 07, 2013
Can these loaves be frozen?
The Rawtarian
Jan 09, 2013
Yep, Rosalie, you can freeze these
Otillie
Dec 28, 2012
I am wondering if this is still considered raw since it is heated to 145 degrees for an hour? I just got an excalibur dehydrator for Christmas and had wanted to make more of you recipes.
The Rawtarian
Dec 29, 2012
Hi Otillie, congrats on the new dehydrator!
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.
The Rawtarian
Dec 29, 2012
Hope this sheds some light on the issue :) <3
Laurie Cooperman
Oct 27, 2012
My friend Abeba (aka the Krazy Kracker Lady) tested this recipe last night and fell in love with it! You bet she will be making all kinds of other versions of it using the basic recipe. I went out and bought the psyllium husks and can't wait to try it! Incredibly healthy and versatile. What a great invention, psyllium husks....who would have thought that it would make great bread!!
The Rawtarian
Nov 02, 2012
Hi Laurie, If you try it I would love to know how it turns out for you and what your thoughts are about psyllium husk :)
Jayme
Oct 18, 2012
I love this recipe! I was craving a hamburger and used this recipe with sunflower seeds (allergic to almonds) to make the buns for sliders that definitely satisfied my craving.
The consistency is very dough-like and somewhat reminded me of masa. So, I decided to make tortilla chips. I cut the recipe in half, substituted fresh corn, onion, cilantro, and a slice of habanero for the onions and lime for the lemon juice. I used about a tsp per chip and flattened it with a tortilla press (between to oiled pieces of baking parchment.) They turned out perfect. I really would like to thank you for sharing this recipe. I'm using it as a base to experiment with a lot of different ideas.
The Rawtarian
Nov 02, 2012
And now you are inspiring me to make something new recipes out of these, Jayme! Love your idea. Thank you for sharing it!
Leave a Comment or Review