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 % |
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Comments and Reviews
All
PhatUnicorn!
Feb 05, 2016
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?
The Rawtarian
Feb 05, 2016
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.
ladygrace
Jan 04, 2022
Wow I came here to ask the same question and I am just so impressed with everything I’ve ordered your book got the app I’m excited ? I might do that cleanse but since raw is so restrictive I might need to wait to add even more restrictions. I bought a Cosori Dehydrator have you heard of them? I’m trying to see if they work as good as the tride and true Excalibur I sold mine when moving. Do you have eggplant ? or coconut ? bacon ? recipes? That’s what I really want to perfect!
Soulfulll
Jan 31, 2016
Are there any other nuts that I can use with this instead of almonds?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Feb 02, 2016
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!
Nicole Petersen
Jan 14, 2016
Nicole Petersen's Review
Raw bread recipe - moist spongy loaves
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!
The Rawtarian
Jan 14, 2016
Hi Nicole,
I'm so glad you enjoyed it! What did you eat it with?
Nicole Petersen
Jan 14, 2016
I had it alongside raw zucchini noodles with avocado pesto! :)
The Rawtarian
Jan 15, 2016
Oooh fancy! Very nice :)
Spring
Oct 08, 2015
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)!
The Rawtarian
Oct 10, 2015
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.
Spring
Oct 10, 2015
Good to know. Love this RAW bread but finished it too quickly! :-)
The Rawtarian
Oct 12, 2015
A common problem, Spring! :)
Gina
Sep 13, 2015
Gina's Review
Raw bread recipe - moist spongy loaves
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
The Rawtarian
Sep 19, 2015
Aww, Gina, thank you so much! Your comment made my day!!!! :)
Becky Crawford
Jan 17, 2015
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 ;-)
Emmanuelle
Jan 04, 2015
Hi,
I cant eat psyllium...(hypotoxic, no grains) is there anything else that can replace it?
thanks
Becky
Jan 17, 2015
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
The Rawtarian
Jan 23, 2015
Thanks for sharing that, Becky!
The Rawtarian
Jan 04, 2015
Hi Emmanuelle, this recipe requires psyllium.
jamie
Nov 24, 2014
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.
The Rawtarian
Nov 28, 2014
Oh no, Jamie. That is not good. :(
Camilia
Jan 12, 2015
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?
The Rawtarian
Jan 23, 2015
Thanks for sharing that, Camilia.
jamie
Jan 12, 2015
Thanks for the info. I did eat more than two loaves. After I did the enema and salt water cleanse I felt the psyllium helped clean me out, but up until the point, it was very uncomfortable. I think I will get checked regardless. Thanks for your advice.
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