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

Nutritional score: 79 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

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30 votes
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Michelle jackson's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

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,

33 votes
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Good improvisation, Michelle. I'm glad you liked! :)

73 votes
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cheryl adelman's Review

Raw bread recipe - moist spongy loaves
4
4 out of 5

i plan to try this with sesame seeds instead of nuts…any thoughts

59 votes
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Hi Cheryl,

That should be fine!

69 votes
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Mar 's Review

Raw bread recipe - moist spongy loaves
5
5 out of 5

Hi!
I was wondering, Can I use brown onions instead? Looks yummy by the way.
Cheers!

60 votes
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Hi Mar, sure thing! Brown onions will be fine in this recipe.

69 votes
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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

69 votes
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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 :)

61 votes
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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

54 votes
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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?

37 votes
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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 :)

29 votes
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Silvia, you can do it! :)

40 votes
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Didn´t mention it but I LOVE THIS SITE. Is lovely to hear and see you doing magic in the raw kitchen :)

42 votes
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Aww, thanks! :)

48 votes
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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!

46 votes
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Hi Cat!

Whole psyllium or ground? - I am not sure, mine is flakes!

Ground flax seed (AKA flax seed meal)

:)

51 votes
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Made these yesterday. Were ready this am and what a treat. The bread is amazing. Thanks Laura-Jayne. You are a legend.

44 votes
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Aw, thanks Rachel! :) I'm pleased that you think I'm legend-material!

51 votes
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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

34 votes
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Hi Venke!

Try this recipe instead :)

http://www.therawtarian.com/raw-sweet-bread-recipe

40 votes
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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!

37 votes
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Hey Justine! nope, no need to soak :)

44 votes
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Hi :) Can I freeze this bread?

Posted from The Rawtarian's Raw Recipes App

49 votes
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Hi Danielle,

You sure can :)

47 votes
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This looks so amazing! I really want to make this but I don't have a dehydrator. Can I still make this and how??:)
Thank you! x

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