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
The Rawtarian
Jan 23, 2015
Good to get checked out, Jamie.
Layan
Oct 06, 2014
this sounds great! the only problem is that psyllium husk and flaxseed meal are not available where i live. are they necessary for the bread and with what can I replace them?
The Rawtarian
Oct 11, 2014
Hi Layan. The psyllium husk and flaxseed meal are a must for this recipe! You could try finding products online (amazon, vitacost, an online health food store).
Hope
Sep 28, 2014
Hope's Review
Raw bread recipe - moist spongy loaves
I just tried this recipe following directions exactly - the taste came out amazing, but the texture not so much. It was sort of crumbling when I picked it up and the outside seemed quite dry. Any suggestions? Should I dry for less time? Add more liquid? What would help it stick together better?
Thanks!
Hope
Michelle jackson
Sep 07, 2014
Michelle jackson's Review
Raw bread recipe - moist spongy loaves
I made these today I used raw sunflower seeds They are very tasty! My only problem is I shouldn't have made an entire recipe just for me and I hope they keep till I eat them all, I am having them with Zucchini pasta and raw Marinara, Thank you so much, also I didn't have a dehydrator so I put them in my toaster oven on 150 till they felt ready,
The Rawtarian
Sep 07, 2014
Good improvisation, Michelle. I'm glad you liked! :)
cheryl adelman
Jun 24, 2014
cheryl adelman's Review
Raw bread recipe - moist spongy loaves
i plan to try this with sesame seeds instead of nuts…any thoughts
The Rawtarian
Jul 06, 2014
Hi Cheryl,
That should be fine!
Mar
Jun 22, 2014
Mar 's Review
Raw bread recipe - moist spongy loaves
Hi!
I was wondering, Can I use brown onions instead? Looks yummy by the way.
Cheers!
The Rawtarian
Jul 06, 2014
Hi Mar, sure thing! Brown onions will be fine in this recipe.
curita68
Jun 17, 2014
Hi Laura Jane,
I become a member not long ago and so far I´m very exited.
I just wanted to ask you regarding this recipe if I can replace the almonds with something else (nuts, seeds???).
I´m from Argentina and right now the almonds are very very pricey. The thing is I´m looking forward to try this to show my family and friends that raw can be fun and yummy :)
Can you help me pleeeeeease :)
Many thanks. Your site looks amazing so far
The Rawtarian
Jul 06, 2014
Hi Silvia!
Yes for sure. This recipe is pretty forgiving (not all of my recipes are). You could use sunflower seeds, pecans, walnuts, pumpkin seeds, or any combination of those :)
curita68
Jul 19, 2014
I gave it a try with sunflower seeds. I guess I made my loaves too thick because they been in the dehydrator the whole day and they are still not ready. How big should I made them? Sorry! The question must sound really silly but I´m looking forward for bread and I NEED to taste this :)
I´ll let you know if they worked when they are done. In the meantime any tip will be very welcome :)
Thanks for everything
Silvia
The Rawtarian
Jul 28, 2014
Hi Silvia,
What makes you think they are not ready? They never get **really** dry. That is the appeal of this recipe :) They are soft.
Size of loaf - about 1/6th the size of a normal loaf of bread. :) Like maybe 1 1/2 inches wide by 4 inches long and 1 1/2 inches thick?
Silvia Cura
Aug 25, 2014
I´ll try it again. I won´t give up on this one until I get it right. I love everything about it so !!!! :)
Thanks for everything. I will let you know when I get it right.... although I might have to try it a couple of times. Cooking has never been my thing.
Silvia :)
The Rawtarian
Aug 25, 2014
Silvia, you can do it! :)
curita68
Jul 19, 2014
Didn´t mention it but I LOVE THIS SITE. Is lovely to hear and see you doing magic in the raw kitchen :)
The Rawtarian
Jul 20, 2014
Aww, thanks! :)
Cat
May 25, 2014
I've got all the ingredients, but I can't believe no one is answering these 2 questions:
Whole psyllium or ground?
Whole flax seed or ground?
Please respond, as I'm waiting to make this! Tx!
The Rawtarian
May 26, 2014
Hi Cat!
Whole psyllium or ground? - I am not sure, mine is flakes!
Ground flax seed (AKA flax seed meal)
:)
Rachel
May 14, 2014
Made these yesterday. Were ready this am and what a treat. The bread is amazing. Thanks Laura-Jayne. You are a legend.
The Rawtarian
May 16, 2014
Aw, thanks Rachel! :) I'm pleased that you think I'm legend-material!
Venke
Apr 26, 2014
If i leave out the onion and garlic would the bread still be successful? Maybe I could use a fruit instead of garlic and onion?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 25, 2014
Hi Venke!
Try this recipe instead :)
http://www.therawtarian.com/raw-sweet-bread-recipe
Justine M Munro
Apr 10, 2014
Hi - Thanks so much for these cracker, bread and wrap recipes! I'm just wondering whether you need to soak all the nuts and seeds before using?
Thanks heaps!
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