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

All

37 votes
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Hi Joyce! In short, not going to work. Best to wait until you can get a dehydrator. But the good news is that I have a ton of recipes that don't require dehydrators - (although crackers are hard/impossible to do without a D!)

37 votes
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33 votes
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My pleasure Sadie, glad to have you here with me!

41 votes
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How do I know when the almonds are flour like ?

Posted from The Rawtarian's Raw Recipes App

34 votes
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Hi Sadie,

If you process for about 1-2 minutes that should do it - small, crumbly almond bits :)

35 votes
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I have a question about psyllium husk. Recently I have found an info, that it's not supposed to be served to the kids under 12y and not to be eaten late (ex.dinner/supper). Is it true? Does mixing with other ingredients change that? I need to prepare gluten free, yeast free and nut free bread for my 5 & 8 year olds. This one sounds like heaven, but I'm not sure about psyllium.

Thanks. Ulla.

32 votes
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Hi Ulla,

Interesting, I haven't heard anything specific to children myself, although I haven't researched this.

I have read that one shouldn't eat more than a few tablespoons per day. Also, I would imagine that the reason why children maybe shouldn't eat is due to choking hazard since it is so dry -- I believe I read this on the Wikipedia article about it once.

I would think that it would depend on the amount that's included in a recipe - for example, this recipe calls for a lot of psyllium, but in some of my other recipes it may call for 2 tablespoons in an entire recipe with 10 servings.

Hope this helps

30 votes
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Psyllium husks are not recommended by nutritional therapy practitioners to anyone if they think the patient will not have enough additional liquid to make it beneficial, regardless of their need. If we have psyillium husks without extra liquid (1 full glass per teaspoon) then we use water from inside our body rather than outside, thus making ourselves dehydrated. As people often take psyllium husks to improve bowel movements, the latter scenario would make the symptoms worse not better.
Psyllium husks need to be taken with adequate hydration. As in the raw recipes the liquid will usually by already absorbed before eating I can't see this is a problem for adults or children. As you are a recipe creator I would suggest you try increasing the liquid component in increments until you make it too soggy and then reduce it to the preceeding quantity, thus ensuring you have the maximum amount of absorption for the psyllium husks prior to consumption. Making it safe for all.

29 votes
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Thank you for your suggestion.

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eleni's Review

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

Very interesting recipe. I asked some of my clients to taste and they all liked it very much. I did exactly what you suggested and it was very good.

26 votes
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So glad your clients enjoyed the bread, Eleni :)

31 votes
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skvega's Review

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

Amazing!!!! Just love you!!!!

34 votes
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Love you too!! :) :)

50 votes
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So, Psyllium Husks or Psyllium Powder??

37 votes
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Hi JB, I use ground psyllium husks...

52 votes
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I forgot to mention that I don't have an Excalibur dehydrator. I have a Nesco which doesn't allow for much room for loaves or muffins or much of anything else with any kind of height. So, I hope the loaves come out being moist inside since I couldn't make them as thick as I wanted. And comments????

44 votes
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Sounds like they turned out great! Way to make it work :)

51 votes
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I finished preparing the loaves alittle over an hour ago. Can't wait to taste the finished product!! I made two batches....one without garlic and onions, adding shredded apple instead of onions (suggestion of one of your followers); and the second loaf I still used the apple instead of onion (because I loathe onions), but added the garlic and also Rosemary to simulate the bread at Macaroni Grill. I ate some of the left over crumbles and it reminded me of Thanksgiving dressing/stuffing. So, that gave me an idea......I will use this recipe for Thanksgiving and Christmas dinners, using some celery, sage, garlic and maybe throw in some cranberries. MMMM.....
Laura-Jane, you are an inspiration to me. Thanks!

27 votes
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genius idea about the stuffing!!

53 votes
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Laura, I have been wanting an easy bread recipe since that was one of my main staples before going raw 2 years ago (that, along with pasta and cheese). I miss all the Artisian and Italian breads...with the smell, texture and taste!! Oh my! My birthday is this week and I have been wanting to visit my favorite (past) restaurant, 'Macaroni Grill'. So, now, I can make my own bread and add Rosemary the way they do it! Dip it in olive oil!!! My mouth is watering! I better get my fanny to the store and get some psyllium husk, pronto!

59 votes
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Hi Rhinda! Lovely to see your name here : )

Yes, get thee fanny to a store for some silly psyllium husk lol

81 votes
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I also made this by omitting the onion/garlic and adding an apple instead. It's not sweet and it's just as moist. (I didn't have any onions). This is a great bread for a raw foodist. I make raw eggless salad and I use this bread. Fantastic.

I also used this recipe as a basis for spiced cookies. Use an apple for the onion, omit the garlic and other savory stuff. Add whatever sweetener and spices (cin, ginger, cardamom etc) you prefer. Shape into cookies and dehydrate. Mine got really crispy and cookie like. Delicious. The psyllium husk is absolutely the secret ingredient and is critical to the recipe.

26 votes
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Annie Wood's Review

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

COOKIES! i'm going to try that! thanks for posting. i love, love, LOVE this bread. i throw in some anise seeds and stevia to change it up. sometimes rosemary. without the onions.

32 votes
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nice ideas Annie!

91 votes
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Gail, good suggestion with the apple. I was just about to ask what I could use in place of the onions because I dislike (hate, rather) onions. Thanks!

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