Recipe Directions

  • 1. Add all ingredients to food processor EXCEPT RAISINS, PSYLLIUM HUSK AND FLAXSEED MEAL. Process very well.
  • 2. Add raisins. Pulse again until raisins are well distributed but raisins still looked like raisins :)
  • 3. Transfer mixture to a bowl. Add psyllium husk and flaxseed meal. Stir well.
  • 4. Form into two small loaves.
  • 5. Dehydrate for 1 hour on high - then reduce to 110 degrees for another few hours (perhaps 5). These actually dehydrate pretty fast! You can nibble them as they firm up. Pull out when you want to eat them - I like them still a bit moist inside.

The Rawtarian's Thoughts

By The Rawtarian

Since I recently discovered the beauty of psyllium husk, which allows you to dehydrate soft, moist raw breads, I have been loving this! It tastes almost exactly like a raw version of manna bread - if you've ever had that before :) But basically, it tastes like a nice spicy orange flavoured loaf of sweet bread - kind of like cinnamon raisin bread.

This raw sweet bread is delicious on its own, like a little slice of hearty sweet cake. Or served with a nice sweet cashew spread (heavenly!) or spread with your favorite sweetener or nut butter (like honey/agave nectar or almond butter). Mmm!

The psyllium husk is what makes this recipe moist and soft and light - like bread. DO NOT MAKE THIS RAW SWEET BREAD RECIPE UNLESS YOU HAVE PSYLLIUM HUSK. Sorry for yelling but I am serious :)

This picture shows one small loaf chopped up into small slices of sweet bread. Can be stored in the refrigerator for up to 5 days. Store them as loaves - then slice as needed before eating :)

Recipe Photos

Nutrition Facts

Nutritional score: 89 out of 100
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Dietary Fiber.

Amounts per 41 g (1 oz) suggested serving

NameAmount% Daily
Calories 116 5 %
Protein 1.3 g 2 %
Fat 4 g 5 %
Carbohydrates 21 g 6 %
Dietary Fiber 4 g 13 %
Sugars 14 g
Calcium 28 mg 3 %
Iron 0.56 mg 4 %
Sodium 26 mg 1 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

221 votes
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Hi Elizabeth, congrats on your new dehydrator! I haven't made this with chia seeds myself, so I am hesitant to say, "go for it!" But cutting the flax in half and adding the rest in ground chia seeds should probably be okay. Hope this helps somewhat!

193 votes
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Hi Ms Rawtarian,
thank you for the suggestion of psyllium husks - I have made both savoury and sweet "breads" with the psyllium/flaxseed combo.
I am curious to know more about why and what the effect is. The psyllium seems to dry out the mix faster than other dehydrations I have done. It has solved for me the problem of how to get more "nothing" into bread. Without brewers yeast and/or wheat, it seemed that the mixes I used to make dehydrated goodies crackers were very dense, if still very tasty. How does one get the kind of air that can inflate and expand bread and cake into delicate lightnesses, into gluten free goodies?
I look forward to explore more of your recipes, and have been telling friends about them.
good and tasty wishes
Lawrence Ball, composer, musician, teacher and foodhist, London

172 votes
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Hi. Thank you so much for all of your beautiful recipes!! They're so simple and flavoursome, and my sweet-toothed partner loves all of the treats I've been uncooking for him. I've recently found out that I'm allergic to pecans. Do you have any suggestions for an alternative in this recipe? Thanks in advance.

All

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Helenlouise's Review

Raw sweet bread recipe
5
5 out of 5

I’d love a banana bread. Do you think 2 bananas might work instead of orange and apple?
I worry it might turn the recipe to mush.
Thanks for any advice. Helen

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You could try this banana bread recipe! It's really tasty :)

https://www.therawtarian.com/raw-banana-bread-recipe

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This looks very good. I find cup measurements so difficult as we tend to use grams here in the UK. I rarely make recipes with cups for that reason. But I am determined to try this one!

Also, I have psyllium husk as opposed to psyllium powder. I’m unclear what you are using here and how I should measure it. Wording suggests you grind husks to pulverize. Do I measure before or after grinding?

I love the idea of using banana instead of orange as one of your followers below has done. It cuts out the issue of removing the white orange pith which can be bitter.

Thank you for lovey recipes - in spite of the cups!
Helen

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Hi Helen,

Thank you for your comment and excellent questions!

Re: psyllium husk, you want to use the husks (not the powder). You don't have to grind the husks, just use them as-is!

Also - did you know that on my website you can change the measurements from US (customary) to Metric?

In any recipe (like in this one, for example) - look right underneath the ingredients for a tiny reddish button that says "Use Metric" (or "Use Customary") - (once you hit that button once, it should hopefully save it and you will always see your preferred measurement type on all of my recipes).

I hope this helps!

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If I only have the Psyllium husk powder, would this not work?

New
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Hi Hope!

Flakes are best. I've never used the powder in recipes. Can anyone else chime in on this??

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Oh excellent. Thank you so much.

I was confused because your ingredients list says:

‘1/3 cup psyllium husk (ground)’

and the only reason I thought you might grind was to make a powder.
Is the ‘ground’ a typing error? Maybe meant for the flaxmeal below?

I love the metric and you’ve made my day. Or even my year.

Helen.

2 votes
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I'm glad the metric change was helpful! That button is tiny, so I think many people don't know that it exists :)

I have amended the ingredient list and removed the word "ground" to hopefully make it clearer in future.

Thanks for your note - it's comments like yours that make this place so useful!

xox

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My new fave!! So easy and yummmm! I top mine in a little cashew cream...

3 votes
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Ooh yes to a dollop of cashew cream on a slice of this bread! Yum :)

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Emma's Review

Raw sweet bread recipe
5
5 out of 5

I've been vegan for a couple of years, but I always thought that raw vegans were a bunch of wild-eyed, scrawny fanatics who sat around chomping on celery. Then I discovered your website - what a revelation! I've made several recipes, and I'm hooked. I can't wait for your book!

5 votes
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Aww, thank you Emma! I am a bit wild-eyed on occasion, but generally I'm pretty normal, methinks :)

Glad that you're hooked on raw, and I'd be honored for you to get my book so I could join you in your kitchen
!

9 votes
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Sandra's Review

Raw sweet bread recipe
5
5 out of 5

Just perfect! Very tasty and easy to make.

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I'm so glad that you enjoyed this bread, Sandra :)

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Carolyne Spackman's Review

Raw sweet bread recipe
5
5 out of 5

This was so delectable but I am terrified now that I ate too much (almost 1 loaf out of 2) before I even noticed your comments about too much psyllium. Now I am holding my breath and hoping I don't get an intestinal blockage. This was my first time to use my dehydrator, and each loaf is actually the size of what I would consider 1 serving as I am raw vegan and am used to eating a volume of 5-6 bananas at one meal (other people usually eat 1 banana for a serving for example so I usually ignore typical serving sizes). However, I couldn't imagine that I could have a blocked intestine from eating this small amount of raw bread because of the psyllium, as after I ate, when I was browsing for more recipes and saw your section on too much psyllium husk I checked the internet too and saw that bezoars (mass of indigestible material) can develop in the stomach from eating too much psyllium. Needless to say I am terrified right now and wish someone could reassure me but I don't know anyone else who has ever eaten this much raw bread and if they were ok. It would be really helpful if you would put the warning about psyllium husk right at the top of every recipe that has it in it, like in the ingredients section, so you absolutely can't help but see it.

13 votes
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I have had a lot of stomach issues over time (not related to eating raw foods) and can say from experience that the best thing you can do is to stay relaxed. Stressing will tense your muscles and maybe create problems even if you would have been fine. If you are worried, a little bit of magnesium will help relax your intestines (tho too much may = diarrhea.) I use chelated magnesium, which my doctor recommends, and is the least likely to have a laxative affect. A warm bath will help keep everything nice and mellow too.

18 votes
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Hi Carolyne,

I think you're going to be just fine. You might feel a bit bloated, but you'll be okay. The amount in this recipe isn't too crazy :)

14 votes
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ginad543's Review

Raw sweet bread recipe
5
5 out of 5

I loved this recipe. I added a banana and it is soo good! I travel for work a lot and this one is in the bag and good to go!

11 votes
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Hey Gina! Yes, this recipe is perfect for traveling. Very versatile too!

21 votes
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How tall should these loaves be in the dehydrator?

17 votes
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Not very high - about 1 inch or so tall.

14 votes
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What can i replace raisins with, do not like them! Besides cranberries
Thnks

7 votes
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I used apricots and they seem.to work well 😊

Posted from The Rawtarian's Raw Recipes App

13 votes
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Perfect, Lullabelle!

14 votes
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Hi Nat! You could use dates instead of raisins.

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