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
FitMeTraining
Sep 29, 2012
AMAZING thank you tons
The Rawtarian
Sep 30, 2012
Glad you liked it. Love your picture of this recipe on FB!
FitMeTraining
Oct 06, 2012
:)
The Rawtarian
Oct 08, 2012
:)
nadia
Jul 31, 2012
I was wondering if i put buckwheat flour instead of psyllium husk. i crave for bread so much. I have the rest of the ingredients but psyllium husk, so if i could add buckwheat i would make it tonight :)
The Rawtarian
Aug 05, 2012
No sorry Nadia - buckwheat flour will not work as a substitute in this recipe. You must use psylliym husk.
nadia
Aug 06, 2012
thanks a lot, i did make it last night, it tasted good, i had some this morning. i should have put less onions:) i am new to raw food and i love your website. i was just wondering why we shouldn't eat wheat. I thought wheat is a good source of fiber.
Christina
Jul 30, 2012
I just made and ate this bread! It is SO GOOD!!! Even my husband, who is always skeptical about anyting healthy, LOVED it! In fact, I only have a few loaves left! Definitely a keeper! As a side note...I doubled the amount of onions becaue I really like onions :)
The Rawtarian
Jul 30, 2012
Love it! When DH approves you know it's a keeper :)
Jeanne Webb
Jun 30, 2012
I was wondering about your dehydrating temps. You set this bread at 145 degrees for an hour? I heard that to protect the enzymes in the food you want to dehydrate at 104-112 about. Could I dehydrate at say, 108, for 12-20 hours and have the same results in the bread?
The Rawtarian
Jul 30, 2012
Hi Jeanne,
I go into this in my Raw Dehydrating 101 program, but the short answer is that the dehdyrator is slow to heat up so it doesn't get up to that temp during the first hour if you turn it down after one hour
Max temp for raw foods is 105 - 110 degrees or so
Hope that helps
Erica
Jun 07, 2012
Can you use Irish Moss Gel instead of Pysillum Husk?
The Rawtarian
Jun 08, 2012
Mmm I'm gonna say no
The Rawtarian
Jul 30, 2012
Definitely not!
Erica
Jun 06, 2012
Instead of psyllium husk could I use Irish Moss Gel? I believe that would still give it a spongy effect... but not sure. I've tried 3 bread recipes and one with psyllium husk and I did not like the taste... but I could've done something wrong. I am new at this. I just really looking for something that has the taste of bread with a similar thickness and soft/crunchy to it. BTW I love love love your alfredo recipe. AMAZING!!! I need a vitamix tho!
Irma Smith
May 28, 2012
for those having a challenge with opening young coconuts and scraping out the meat, I found a link on youtube that's just fantastic! It's made it so easy.
Irma Smith
May 28, 2012
oops....forgot to add the link
http://www.youtube.com/watch?v=QPvhxeg_PUA
The Rawtarian
Jun 01, 2012
Thanks Irma - I will check it out :)
Laura
May 22, 2012
Hello! Thank you very much for this recipe, I will definitively try it.
Being just a beginner and in an "experimental" stage with raw food, this is the first time I've come across psyllium husks, I asked about it in my local natural shop, and found out that is a type of cereal/seed. I live in the UK and in said local shop this item is VERY expensive, at £17 (around US $27) for 300 grs, this could be the most expensive bread in humankind's history. Is there anything else I can replace it with?
Also, do you have a good recipe for savoury biscuits? THANK YOU!
Thank you!
Bryony
Jul 16, 2012
Hi Laura
If you try Holland and Barrett or even one of the large superstores they often have psyllium husks cheaper than than. You can also buy over the internet in bulk cheaper too. Its a good way to bulk our green smoothies and keep you fuller for longer
Good luck!
B
The Rawtarian
May 27, 2012
that is weird! in Canada ground psyllium husks are actually quite cheap. The good news is that you don't need very much.
savoury biscuits - no recipe, but I will work on that! would love a savoury raw cheese scone!!
joe
May 14, 2012
I have tried Russel James version with the young coconut and it is great but I was wondering if you could substitute raisins and cinnomin for the onions and garlic
The Rawtarian
May 14, 2012
Hi Joe,
Probably best to try this similar sweet bread instead: http://www.therawtarian.com/raw-bread-recipe-moist-spongy-loaves
Frannie
May 07, 2012
When you say "dry almonds", did you mean unsoaked raw almonds, or soaked but dehydrated a bit to dry? Thanks! Love your site :)
The Rawtarian
May 07, 2012
unsoaked raw almonds
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