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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Dec 07, 2015
Hi Nat! You could use dates instead of raisins.
NancyChristie
Apr 08, 2015
NancyChristie's Review
Raw sweet bread recipe
It was simply delicious! I loved the structure: soft, spongy and a bit moist. I'm thinking about experimenting by substituting the orange with banana and add coconutpulp. What do you think? Will it work? Any tips/ suggestions?
The Rawtarian
Apr 14, 2015
Yum! That'll probably be okay to sub the orange with banana + coconut. It's not a huge part of the recipe, so it'll probably work out just fine. Let me know how it turns out!
Nancychristie
Apr 20, 2015
It turned out pretty good. Less moist than the orange version and the taste of the banana wasn't very prominent. Next time I'll try it more ripe bananas.
The Rawtarian
Apr 20, 2015
Hi Nancy! Yes, riper bananas may do the trick, for flavor as well as being a little moister. :)
Nancychristie
Apr 20, 2015
I mean: riper bananas...
The Rawtarian
Apr 20, 2015
:)
marjied
Jan 19, 2015
marjied's Review
Raw sweet bread recipe
My bread is still in the dehydrator, but as you suggested I have pinched small pieces off as it firmed up and this is DELICIOUS ! Breakfast in the morning.
The Rawtarian
Jan 19, 2015
A nice treat to wake up to!
marjied
Jan 22, 2015
It sure is.
The Rawtarian
Jan 23, 2015
:)
Becky
Jan 17, 2015
Becky's Review
Raw sweet bread recipe
Wonderful! I think anyone will enjoy this! SO delicious! I added 1/2 c of raw sunflower seeds to increase protein ;-) I also made them lil cookies so they will travel well and be handy to just grab one or two. I made them level T size and got 36 from recipe. I also keep them in freezer to increase shelf life. I live alone, can only eat so much and need things to last longer than a few days. Thank You for sharing Your incredible artistic talent with us!
The Rawtarian
Jan 23, 2015
Oh, good idea, Becky (travel size), plus the sunflower seeds are a nice add-in. Glad you enjoyed! :)
Amanda
Jan 03, 2015
Amanda's Review
Raw sweet bread recipe
This stuff is THE stuff! Sooo good! If you made a banana bread like this my life would be complete!
The Rawtarian
Jan 04, 2015
Hey Amanda, glad you love this. Must cogitate on your idea... hmmm....
Theresa
Jan 03, 2015
My first time making I was scared to death to do somthing wrong and it was easy for me.
Love it
Theresa
The Rawtarian
Jan 04, 2015
Aw, Theresa, good for you! See, you can do it! :)
Suzy Diamante
Nov 27, 2014
Hi just wondering if you have any recipe for Ginger bread man (RAW) version. I used to love eating them but now being raw not sure how to make it. I saw ginger bread man cookie mold and ever since I am so wanting to make something like that.(Maybe in my dehydrator?) If you have a recipe like that I would love to try!
With love and thanks from Suzy.Diamante.
The Rawtarian
Dec 03, 2014
Suzy, you have inspired me. I'm working on it right now!
Teri
Sep 02, 2014
Teri's Review
Raw sweet bread recipe
I made this yesterday and brought a loaf to work. Even my most "anti raw" colleagues appreciated this bread, and several asked for recipes as well as the common question, "can we make it in an oven?" I love that I can make it and serve it in one afternoon/evening. Thanks and well done!
The Rawtarian
Sep 03, 2014
Ahh, nothing better than converting the "non-raw"! Thanks, Teri!
Miranda Maria
Aug 30, 2014
Miranda Maria's Review
Raw sweet bread recipe
This sweet bread is AMAZING! I just finished my third slice with some raw cheese, avocado, sun tried tomatoes and sprouts. I love the softness and sweetness of this bread. Absolutely fantastic! You can see two slices of the bread in the picture, the other two bits are your crackers! ;)
The Rawtarian
Sep 03, 2014
Mmm, thank you for sharing, Miranda! That looks beyond scrumptious!
Ali Buck
Sep 23, 2013
Hi, Love your recipes - can you please tell me what temperature you mean by 'high' on the dehydrator?
The Rawtarian
Sep 23, 2013
Hi Ali!
As you probably know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.
Hope this helps :)
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