3 years ago
Raw Sweet Potato Bread

We don’t have sweet potatoes on hand, but we do have butternuts coming out our ears. I bet this would work pretty well with butternut. And we don’t have a high-speed blender, but I could pre-grate the squash before using the regular blender… Hm.

From Raw Food Passion.

Sweet Potato Bread Recipe:

2 sweet potatoes
1 cup of flax seeds
1/4 cup of honey
1 tbsp cinnamon
1 dash of sea salt to taste 


Directions: Combine all of the ingredients into a vitamixer and blend until smooth and well combined. Spread the mixture onto a dehydrator tray and set the temperature at 115 degrees. Leave it in the dehydrator for 15 hours and then break them apart and eat them with a favorite dish!

(Source: http)

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3 years ago
Raw Cranberry-Raisin Essene Bread

My first thought was that rye would not be very nice with cranberries and raisins, but on second thought… who knows? And I’d guess that dried cranberries would be good if you don’t have fresh ones.

From the Daily Raw Cafe.


Cranberry-Raisin Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup fresh cranberries
½ cup soaked raisins
¼ cup agave nectar
¼ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, cranberries, raisins, agave nectar and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

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Raw Raisin Essene Bread

From the same Daily Raw Cafe post.


Raisin Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup soaked golden raisins
½ cup soaked Thompson raisins
¼ cup agave nectar
¼ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, raisins, agave nectar and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

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Raw Pizza Essene Bread

From the Daily Raw Cafe.


Pizza Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
½ cup soaked Sun-dried tomatoes
½ cup sliced Kalamata olives
½ garlic clove, minced
2 tablespoons olive oil
½ teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough. Remove from processor and place in a large bowl.

2 Add sun-dried tomatoes, garlic and olive to processor. Briefly process to make a thick paste.**
3 Place dough in a large bowl and add almond flour, sun-dried tomato paste, olives and sea salt. Combine well.

4 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

5 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

**You may also add the ingredients to the dough without processing into a paste. The paste option produces a tomato-red colored bread.

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Raw Herb Essene Bread

Also from the Daily Raw Cafe.


Herb Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.
1 cup almond flour
2 tablespoon olive oil
2 tablespoon Herb Blend*
1 teaspoon sea salt

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms a sticky dough.

2 Place dough in a large bowl and add almond flour, olive oil, herb blend and sea salt. Combine well.

3 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

4 Dehydrate at 110 degrees for 6 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.

* Herb Blend
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon caraway seed

Combine seasonings in a coffee grinder and grind until fine.

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Raw Essene Bread

From the Daily Raw Cafe.

Essene Bread
4 cups sprouted grains, Kamut, wheat berries, rye, etc.

1 In a food processor, grind the grains well. If your processor doesn’t have a powerful motor, use ¼ cup of water to get things going. Stop every so often to scrape the sides of the food processor. Blend the mixture until it forms sticky dough.

2 Divide the mixture in half and spread each half on a two Teflex sheets, forming 8 x 8 squares.

3 Dehydrate at 110 degrees for 4 hours, flip over and with a pizza cutter, score into nine slices. Dehydrate an additional 6-8 hours or until the bread is crispy on the outside and moist on the inside.


Alternatively, you can form into small loaves, no more than 1 ½ inches thick. The dehydrating time should be increased by a few hours.

I didn’t have much success with making loaves. The outside was perfect but the inside fermented a bit before completely drying but It had a sour dough taste to it. You would think the dry Colorado air would help a girl out, but I guess you have to live in the deserts of Nevada to get some love. Once you are comfortable with the basic recipe, you can add ingredients to suit your fancy.
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3 years ago
Raw “Pajon” (Korean green onion pancake)

By Chef Landria in the Gone Raw forums.

I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!

Ingredients: 

1/2 cup almond flour, dry or dehydrated pulp
1/2 cup flax seeds, grounded
2 tsp salt
1/4 cup sesame oil
1 tsp white pepper
2 tsp nama shoyu
1 stalks of green onions, chopped
1 bulb of shallot, sliced thin
1/4 - 1/2 cup water

Preparation: 

Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consitency is like a soft bread batter, add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the teflex sheets about 1/8 inch thick.

Spread with a butter knife in a teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2×2 inch squares. Serve right out of the dehydrator with salad. Enjoy!

(Source: goneraw.com)

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3 years ago
Raw “Better than Sliced Bread”

From the Gone Raw forums.

Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.

Ingredients: 

2 cup buckwheat, sprouted
1 cup almond meal
1 banana
1 celery stalk
1 yellow squash
1 cup cauliflower florets
½ cup water
1 tablespoon Sciabica fresh pressed Olive Oil
½ cup golden flax seeds, ground
1 teaspoon sea salt

Preparation: 

In blender, blend buckwheat, almond meal, banana, celery, squash and cauliflower. Add olive oil and salt to taste. Add water as needed for consistency and to help the mixture move through the blender. In bowl, mix ground flax seeds with the rest of the mixture. Spread mixture into sliced bread sized pieces on parchment paper (or teflex). Dehydrate overnight or until it looks done. Flip halfway through dehydrating.

Top with whipped buttery spread, and/or cinnamon for cinnamon toast (pictured here), or almond butter and raw jam for a pb&j. The possibilities are endless!

From the comments:

For almond meal, you can use the leftover pulp from making almond milk, or grind up almonds very fine in a coffee grinder or high powered food processor. Yes, Sciabica is a brand of cold pressed olive oil. They have a wonderful fresh pressed oil that is amazing www.sciabica.com. EVOO will work though.

I just used 1 small to medium sized yellow squash … once cut up maybe about one cup or a little more, I think.

(Source: goneraw.com)

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3 years ago
Raw Pumpkin Spice Bread or Muffins

It was serendipitous when this recipe showed up in my RSS feed — earlier that day I’d been resisting the urge to get a piece of Semifreddi’s pumpkin bread because I knew I didn’t really want to eat the sugar and white flour (and all the rest) in it. And hey presto, here’s a tasty-sounding raw recipe for pumpkin bread. Got no juicer, which makes it a bit challenging. Hm.

From Raw Food Tulsa.

Pumpkin Spice Bread or Muffins

2 cups fresh or moist carrot pulp
2/3 cup dried sweet almond pulp (left over pulp from making nut milk)
3/4 cup ground golden flax seeds
1/3 cup chopped raisins or cranberries
1/3 cup chopped pecans or walnuts
2 tablespoons coconut nectar or maple syrup
1 tablespoon pumpkin pie spice
2 teaspoons good quality olive oil
1 teaspoon salt

Combine all ingredients in a large bowl until fully incorporated. Either form the mixture into a loaf shape or press into a plastic wrap lined mini-muffin pan to form shapes. Dehydrate at 105 degrees until dried to your personal liking. The outer crust should be nice and formed, but the interior should still be soft and moist. Note: If you are making a pumpkin loaf, drying time will be much longer.

(Source: realfoodtulsa.blogspot.com)

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3 years ago
Raw Garlic Toast

Scroll down for the burger bun recipe. I think these would be nice cut up small and used as croutons on a salad.

From Raw Food Talk.

the garlic toast is Alissa’s Burger Bun recipe with the following modifications:

1. Leave out the rosemary and other herbs
2. Spread thin, but not “flax cracker thin” onto the teflex sheet (I use unbleached parchment paper)
3. Add a little more garlic than the recipe calls for.
4. I don’t “score” them, but when it’s almost completely dry (but not crackly dry), I have a pair of utility scissors specifically for when I make crackers, bread, etc. (got that idea from someone here on this forum, but forgot who to give proper credit) and I cut them into my square “slices” of bread. Then, I mix up some coconut oil, a little olive oil, some sea salt and some garlic powder (sorry I don’t measure so you’ll have to do your thing for all you who NEED exact measurement!) in a bowl and brush on the slices with a pastry brush. Then, pop back into the dehydrator to “seal” it all in! You can make it a soft garlic bread by not drying it too long or you can dry it longer until crunchy for “toast” (which are really just thicker crackers, but I like saying toast!)

(Source: rawfoodtalk.com)

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