pizza crust

[Gelis]

I just tried the onion bread recipe floating around here. It is fantastic. Hubby will love this one guaranteed.

Was wondering if the onion bread would make a good pizza crust.

[sptygl]

let us know if you try that!!
sounds fantastic!

[rawpriestess]

the onion bread is too absorbant to make a good pizza crust, in my opinion, it makes an excellent wrap though.


Alissa has several pizza crusts in her book, and a calzone, you may wish to try those.

[Gelis]

RP what do you do with your onionbread???

[JEN]

I wrapped avocado and tomato in my onion bread. It was delicious!

[Queen Shelley]

Can't remember where I saw this....I readreadread! Put a large green leaf over the 'cracker/crust/bread' before adding toppings, keeps the 'wet' off. Like collard, romaine, or kale.

[Gelis]

RP was right way to absorbent. Good thing I made 2 different pizzas.

[rachrachgirl454]

does anyone have this recipe for onion bread?? or any bread???

[Carmella]

does anyone have this recipe for onion bread?? or any bread???

Here you go...

THE famous Onion bread

2 1/2 lbs sweet onions, peeled
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu

Put onions in food processor with 's' blade and process until small pieces, (but not mush). Put in mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets* about 1/4" thick and place in dehydrator for 5 hours, turning over for another 3-4 hours or until dry and crispy. Either break into pieces or cut with a pizza cutter, and store in refrigerator in an airtight container.

*If you don't have an Excalibur dehydrator, any type will do - just use natural unbleached parchment paper instead of the teflex sheets.

Carmella's note: I've made the above recipe replacing the oil with a mixture of avocado, water and about 2 tbs oil blended up in food processor. Worked great!

Mel’s no-oil version:

1 cup ground flax
1/3 cup whole flax
1/2 cup ground sesame
1/3 cup whole sesame
1/2 cup pumpkin seeds
2 lbs. onions

no oil, no salt

Italian Bread
Gabriel Cousens

2 c golden flax seeds, ground
1 c pecans soaked
1 c apple, grated
1/2 c coconut water
1 T Italian seasoning
1 t Celtic salt

Grind flax seed in a coffee grinder or blender - do not make them superfine; the thicker the mixture the better the bread.

Process pecans and apple in a food processor with the "S" blade until meal like.

Combine in a mixing bowl; add remaining ingredients and mix well.

Form into two loaves approximatley 4"x8"x1" abd slice into 1/4" pieces (great for us with the hole in the middle deyhydrators).

Dehydrate at 145 degrees for 2-3 hours and then 115 degrees for 2 hours or until desired moisture is obtained.


Energy Flat Bread
From Rejuvenate Your Life by Serene Allison

This makes about a month’s supply or maybe a week’s worth for large families.

7 ½ c. sprouted buckwheat
3 ¼ c. soaked flax seeds (measured after soaking)
3 ¼ c. carrot pulp
4 big T. raw honey
¾ c. extra virgin olive oil (can leave this out)
1-1 ½ T. sea salt

Mix in batches in food processor. Spread onto five Teflex sheets about 1 cm thick. Score into desired sizes. Dehydrate below 105 degrees for a few hours until a crust is formed on one side and then flip them onto mesh screen and dehydrate until thoroughly dry—about 12-16 hours. If there is any hint of moisture, store in refrigerator. To recrisp later, you can stick it back into the dehydrator for 20 minutes or so.


Olive Bread
from the Living Cuisine recipe book.

The olive bread is actually called Counselor's Staff

2 1/2 C whole kamut for sprouting (yields 4 cups)
2 C flax seeds
1 C hulled hemp seeds or sesame seeds
2-4 cloves garlic
4 green onions, chopped to the top
2-3 tbsp oregano
1/4 C olive oil
Pinch Cayenne pepper, or to taste (I didn't use this)
1 tsp sun dried sea salt
1 C pitted and chopped kalamata olives

To sprout the kamut: soak kamut in 6 cups water overnight. Drain and rinse. Sprout the kamut rinsing twice a day until the tails on the kamut are as long as the grain (about 2-4 days)

Soak the flax seeds in 4 cups water for 15 min or unitl saturated. The flax seeds should absorb most or all of the water. Grind together the sprouted kamut, soaked flaxseeds, hemp or sesame seeds, garlic, green onions, and oregano until a smooth paste. This can be done in a masticating juicer or food processor.

Mix the dough together with olive oil, cayenne pepper, sea salt, and olives using clean, wet hands. On a nonstick sheet, form the dough to the size of a slice of bread about 1/4 in thick.

Dehydrate for 12-20 hours or until a dry crust forms. Flip over and place on the mesh tray to dry the underside for a few hours. Can dry them to a crisp or left a little moist. Your preference.


Shivananda's Sprouted Buckwheat Pita/Flatbread

1 1/2 cups flax seeds, ground fine
2 cups carrot pulp, from the juicer
1/2 cup sesame seed, whole

Mix these three together in a large bowl

Process the following together until creamy:

3 cups sprouted buckwheat
1/4 - 1/2 cup water

Then add, and process together briefly (a few pulses should do it):

1/2 cup olive oil
juice of 1 lemon
1 tablespoon sea salt
1/2 tablespoon ground black pepper
whatever spices you like*

Now take this mixture, add to the mixing bowl and smoosh everything together with your fingers until uniformly blended.

Once the mixture is smooshed, put about 1/4 cup in a ball in each quadrant of a Teflex sheet (or wax paper or parchment paper or plastic wrap or old treasure maps) and put another sheet over it and flatten with a rolling pin or a bottle to the desired thickness and circumferance ( I like about 1/8" thick and maybe 6" around). Peel off the top Teflex, put on dehydrator rack and dry to soft leather stage. Keep in the fridge a week or so, or separate with parchment paper and freeze for longer term storage.

A little smaller size, like 4", they make a nice sandwich bread. A larger portion, maybe a cup, spreads out to the full size of a dehydrator rack and when scored into wedges makes a good pizza crust.

*"spices you like"... this is a versatile basic flatbread which you can make stand in for many different ethnic breads just by adding a tablespoon or more of spices you like to the final mix. Add some italian spices to get "Italian" bread, add some curry for an "Indian" bread, add some finely chopped kalamata olives and a little red onion for a "Greek" bread , add some caraway for a "Rye", add some hempseed for a "Dutch" bread.

Please use and enjoy, and don't worry, and be happy, but if you pass my recipe on to others please tell them whose fault it is. Lalalala. Shivananda



Enjoy!

Carmella

[carolg]

Carmella,

Thanks a bunch. I'm betting closer to making my own bread. I used to make pizza crust or crackers, same thing to me, but been in slump recently.

I'm feeling the difference in not eating enough greens now too and eating lots of tomatoes. No comparision. Seems I am be setting self up for acid reflux if I don't just get to adding more greens back and adding some barley powder or having a love affair with growing wheatgrass and juicing away.

Appreciate the recipes. I'm aiming for those with shorter dehydrating time. I do have bunches of tomatoes however to do, which I have found take a long time. I do know I need to dry the tomatoes and make bread and/or crackers. I have plenty of sweet onions too.

Glad I have food processor to slice all these tomatoes too. Back to bread talk. Thanks for sharing your own version of Onion Bread too. I wonder if I can add some garlic and some Italian spices and call it Italian "Garlic" bread? Isn't raw about creativity?
carolg

carolg

[Carmella]

Carmella,

Thanks for sharing your own version of Onion Bread too. I wonder if I can add some garlic and some Italian spices and call it Italian "Garlic" bread? Isn't raw about creativity?
carolg

carolg

carolg,
You're welcome. And yes, ABSOLUTELY!, raw is totally about exploration and creativity! ;) That's what's gotten me so hooked to raw food (and this forum for its inspiring ideas!)

Eventhough Don and I have been mostly raw since 2001, we're just now getting into using a dehydrator. I sure am having a blast making crackers and breads and burgers and pizzas and, and, and... :p

I haven't explored a great deal with sprouted grains yet as I'm too afraid of fermentation happening- I lost a whole batch of cookies before!:( We've only got a home-made dehydrator right now which isn't very efficient) but it looks like an Excalibur might be in the stars for us in the very near future! Youppi!

I'll be making a batch of onion bread in the coming days and I think I'll try Alissa's buns, taking Rawkinlocs’ advice to just soak the buckwheat for 4 hours and not sprouting it.

Have fun and let us know how your bread making goes... Specially that olive bread...



Carmella

[carolg]

Carmella,
My #1 focus right now is dehydrating the tons of tomatoes from my garden and Farmer's Market. I have several green ones hoping to keep boxed and green for months ahead, but the big task ahead is drying the tomatoes. I am thinking I can use them later for veggie pizza topping but not sure how it is all going to fall into place. I used food processor to slice tomatoes...much quicker....

Thanks for your wisdom. I used to use my dehydrator, Excalibur, 9 tray lots, but then went simple and quick. Now I am thinking of getting back to some dehydrating again for breads, pizza, granola, drying tomatoes and other veggies, then some "neet balls"--the fake it till you make it mock "meat" balls or even falafel (garbanzo balls--soak and sprout the balls first and play with onions, garlic...may find recipe here).

carolg

[Carmella]

Wow!

What kind of FP do you have that can slice tomatoes? Sounds great! We just got one last week. We had to go with a not-so-hot model (Racheal Ray's-don't laugh!) cause that's pretty much the best we could find here in this part of the world (we live in the boonies in BC, Canada) without going through the trouble of ordering via the net... We're all thrilled that we can slice cukes paper thin and oh, so quickly! (Don especially as he's the "grater/slicer man" while I'm the one plotting the meals) I doubt we could slice tomatoes though as the hole seems too small. Sigh!

I'm sure you'll find lots of amazing use for your tomatoes.

Have fun,

Carmella

[Diana Cda]

Energy Flat Bread
From Rejuvenate Your Life by Serene Allison

This makes about a month’s supply or maybe a week’s worth for large families.

7 ½ c. sprouted buckwheat
3 ¼ c. soaked flax seeds (measured after soaking)
3 ¼ c. carrot pulp
4 big T. raw honey
¾ c. extra virgin olive oil (can leave this out)
1-1 ½ T. sea salt

Mix in batches in food processor. Spread onto five Teflex sheets about 1 cm thick. Score into desired sizes. Dehydrate below 105 degrees for a few hours until a crust is formed on one side and then flip them onto mesh screen and dehydrate until thoroughly dry—about 12-16 hours. If there is any hint of moisture, store in refrigerator. To recrisp later, you can stick it back into the dehydrator for 20 minutes or so.This is an old post that I just ran across, but I couldn't really make heads or tails of the amounts because of the funny symbols. I found the recipe in another entry in this board but the same thing happens and we can't tell what amounts to use. I mean, does it require 7¼ cups of buckwheat?? Perhaps someone has the original recipe somewhere that shows the amounts, uncorrupted.

Thanks. :)

[carolg]

Carmella,
Howdy and just was looking at bread recipes and there was a note asking kind of FP used for slicing tomatoes. Answer a year later is Cuisinart and I bought extra blades to adjust thickness too. Great guarantee. I got the 11 cup as for the two of us I can never think small quantities. When I shop at Farmer's Market weekly here, they probably would think I was selling produce out of my car, but in reality always having lots on hand.

carolg