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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29 votes
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This raw bread truly is AMAZING! I was hesitant to use 1 1/2 cups onions because I didn't want a super-oniony bread. So I used a half of a small onion, as well as the meat from two fresh coconuts. Scraping the meat off the inside of the coconut was the only "hassle" part of this recipe. The rest is so simple! And the results.....wow.....100% worth the time I spent scraping out fresh coconut meat. It's exactly as described. Firm and crusty on the outside, moist and spongy on the inside. It cuts easily and keeps well in the fridge. I don't usually comment on recipes or participate in recipe blogs/comments. But this recipe is seriously too good to be true, so I couldn't resist sharing my joy here! I can't get over it. It makes perfect little sandwich buns, and it warms up so nicely in my dehydrator or toaster oven. I AM IN LOVE. Thanks so much for sharing this recipe! I was getting a little tired of raw "breads" that were just flax seed crackers. This is the real deal! And I highly recommend the coconut meat-onion combo. The bread still has a very nice slight onion flavor. DE-LISH.

73 votes
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Yum Michelle!!

25 votes
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I don't have a dehydrator. Can I bake this in an oven? What temp & for how long?

Thanks

22 votes
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No sorry, won't work in an oven

23 votes
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What if your oven has a warm setting that the manual states is 110 degrees?

21 votes
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I hate to be a downer but I doubt it will work - because a dehydrator blows hot air around while an oven heats up an element. Quite different. I do not recommend it.

70 votes
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Hey :) I am new to this but maybe my experience with a warming oven will help? I had planned to make this bread, not having a dehydrator, I always use my warming oven and so far it has worked wonderfully. After reading all the suggestion and comments I went ahead and gave it a shot. I used one small sweet onion, one small to medium zucchini and 1/2 cup of water. I also added some fresh rosemary :) The dough was perfect, not too dry or moist and I popped the six loaves in my warming oven (on cookie cooling racks) between "warm" and "200" (it is an older oven so it doesn't heat up as hot as it says) and left the oven door open a crack to allow air to flow through. I dehydrated it for about 10 hours and it came out great! Crunchy on the outside and very moist and spongy on the inside. The flavor was good too and even my husband loved it :) Like I said, my oven is old and maybe that is why it works?? But for the readers who inquired about the warming oven, maybe it will work for them too?

22 votes
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Please tell me what Dehydrator you use, I just got a Biochef Dehydrator it is proving to be amazing but im wondering if it will do this recipe.....
http://www.biochef.com.au/bcf-product-cat/dehydrator/
Thankyou love your site

25 votes
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Of course! Any dehydrator will do as long as it's not round

20 votes
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Can we use coconut from a can?

22 votes
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Mmm I'm gonna say no

25 votes
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Why can't it be round? That is what I have....

23 votes
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If that's all you've got by all means use the round one.

However, they don't have very good air circulation so it might not do as good of a job. Give it a try though and report back please!

23 votes
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I just tried these last night! Still sort of on the fence about them because of the onion flavour. I'm realising I really can't stand raw onion. But I think I'd like to try it again either without onion or with something in its place. The spongyness is pretty neat! I did have some trouble shaping the loaves, and had to add at least an additional 1/4 cup of water past the maximum you recommended just to get the loaves to stick together. They were pretty crumbly. I wonder if maybe a bit of coconut oil might help everything stick together? (But definitely not with the onions!)

111 votes
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Perhaps you can use jicama rather than onions. The texture is similar and it's practically flavorless except for a bit of sweetness. I like to juice mine and use the pulp for recipes like this one. If the pulp doesn't come out too dry, place them in a nut milk bag or kitchen towel to wring it out further. Another option is to blend them in the food processor, then wring out.

107 votes
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GENIUS.

107 votes
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:)

20 votes
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Abeba (Krazy Kracker Lady) made it for the first time without onion. She used a bit of red bell pepper and some not-too-sweet apple instead, just to get some moisture in...and she increased the amount of water very slightly. She just loved the way they came out. Next up--various kinds of fruit, squash, etc. I bet a banana version would be delish too!

18 votes
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Hi Penelope,

Thanks so much for your feedback!

Yes, this recipe definitely has a strong onion flavor. I think you could use raw coconut meat instead of the onions, but I haven't tried that myself since I don't have easy access to young Thai coconuts.

Also, thanks for sharing your dryness issue. I will make the recipe again soon with my measurements and see how I fare. I'll update here with my second results when I do that. 

23 votes
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Glad to be of assistance! Your site is definitely my go-to place for getting back on the raw food wagon (which I usually fall off of because I don't have time to make all the fancy/complicated recipes posted everywhere else!). I just popped a half batch of your raw sweet bread in the dehydrator at lunch today, so I'm really excited to see how it turns out! The batter smelled absolutely amazing.

I'll have to try the coconut meat. I do remember Russell James using that in his recipe, but I've always been so daunted by the prep work of opening, draining, peeling, etc. I wonder, do you think something like bell pepper might work in place of the onion? I'd really love to have a great savoury bread recipe - it's the one thing I've had no luck with so far, and I miss sandwiches a great deal!

20 votes
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I was wondering...can you use Brazil Nuts or some other nuts instead? If so which ones would you suggest? Almonds make my mouth go numb and my lips tingle.

26 votes
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Yes, sure. Instead of almonds you could use brazil nuts or even sunflower seeds or probably pecans instead too.

If I couldn't use almonds I would probably use sunflower seeds myself.

18 votes
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i wonder if this could be made into a pizza crust! cant wait to try it out :)

17 votes
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I bet it would be AWESOME. Haven't tried it myself though.

I wouldn't think you'd need to make any substitutions really. Just flatten and dehydrate

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