Tomato Herb Bread... Yummo!

[Carmella]

Hi everyone,

Thought I'd share a new great bread recipe...

http://i179.photobucket.com/albums/w281/Carmella_Soleil/Breads%20and%20Crackers/TomatoHerbBreadW.jpg

It was posted by RawGuru in his latest newsletter and is absoutely delish, although it needs a little tweaking (see my comments)

Tomato Herb Bread
1 cup almond flour
1 cup sunflower seeds
3 tbs. flax seed meal (I doubled the amount)
½ apple (chopped)
1 fresh tomato
2 tbs. avocado oil (olive oil works fine!)
1 teaspoon Himalayan Crystal Salt
2 teaspoons Wild Tomato Concentrate (I just used more sun dried tomatoes)
½ cup soaked sun dried unsalted tomatoes
1 clove garlic
½ cup parsley
1 teaspoon dry Italian herb seasoning
1 tbs. lemon juice

In a food processor or high speed blender, grind the almonds and sunflower seeds until fine. Set aside in a large mixing bowl.

In a blender, add the rest of the ingredients and blend till thick. Add this mixture into the nut/seed flour. Stir everything with a wooden spoon or by hand. The dough should be pliable and elastic. Add more flax seed meal if you think it's necessary.

Line a few dehydrator trays with teflex sheets and spread a thin layer of the dough with a spatula. Make it about 1 inch in height. (!?!) Using a butter knife cut through the dough to form 9-10 squares. Dehydrate for 3 hrs. and remove from the teflex sheet and place on the mesh sheets. Dehydrate for 8 hrs or until firm.

Carmella's Notes:
This bread tastes totally awesome, however, it needs a little tweaking. Nothing that can't be easily overcome though! I don't know if I did something wrong here (all I can think of is that I used left-over almond pulp instead of almond flour), but it did not yield a lot of dough at all. There is no way you could spread the dough an inch thick and fill several trays like the recipe suggests! I also ended up adding some of the soak water in order to make the dough more manageable and still, it just barely filled a single tray, spreading the batter more like a 1/4 inch thick. In any case, I'd strongly recommend doubling the recipe to make it worth your while.

Any other suggestions to improve it?

[Donna]

This looks wonderful!!!!

[Eva]

WOWEE that is tasty-lookin'!!!

I cannot wait to get a dehydrator. I bet the kids would love to have that for a snack. :)

[michigan roman]

hi carmella ,

i see how intensley your working on raw food recipes so i thought ide run this idea by you .

ive been soaking hard wheat or oat groats then eating them raw after like 24 hours of soaking , seasoned/spiced like i would eat cooked rice or oats . things like chopped vegis on wheat , or raw tomato type sauces . and raisins + cinnamon on oats , or agave .

but the grains still taste say starchy this way , so ive been thinking of adding stuff to the soaking water in order to impart tastes into the grains . like say soaking hard wheat in a water with tomato - onion - garlic juice (and solids) in it , along with seasonings to make a pizza or spaghetti type soaked grain .
or soaking oats in an apple water with cinnamon and maybe chopped up raisins for a trail mix type soaked oat . but i dont know if i should first soak grains in plain water for say 12 hours , then add ingredients for say 8 hours .

hopefully if your not already into this you can create the proper method with your talents/knowledge and i can learn from the results .

btw , nice job on your blog . thanx for all the excellent links there .
the sunny kitchen is a cool place ! :)

[Veganforlife]

Good googa mooga woman! You've done it again! That looks DIVINE! Thanks for sharing! You da woman!!!

[Carmella]

Hey MC,

Glad you're enjoying my blog. I try to make it a resource-full place and help to point people to sites that I have found helpful in my own raw journey. (No wonder I'm constantly mentioning this forum! lol)

I don't have a great deal of experience in sprouting grains, really.

I think I'd give the grains a good rinse and soak them in the flavored water, but not sure how it would work/affect the part where you pour out the water and let them sprout.

Perhaps others can pitch in with their sprouting wisdom?

[Carmella]

Hehe, VFL, now YOU've done it again! Put a big, wide smile on my face!lol

Thanks for sharing your boundless joy with us all! It's always such a gift!

[Veganforlife]

Aw, shucks.
::kicking sand::
I wasn't like this until I went raw. So thank Alissa!!!

[Tirza]

... ive been thinking of adding stuff to the soaking water in order to impart tastes into the grains . like say soaking hard wheat in a water with tomato - onion - garlic juice (and solids) in it , along with seasonings to make a pizza or spaghetti type soaked grain .
or soaking oats in an apple water with cinnamon and maybe chopped up raisins for a trail mix type soaked oat .

:)


I would say it would be worth a try with the oats. They are soft enough to absorb flavors from the liquid.

I'm not so sure it would make a lot of difference with wheat unless you soaked it for a long time. Even then, you would have to change the soaking solution often and that would run into $$. Iffy IMHO.

[rawOrchid]

Good googa mooga woman! You've done it again! That looks DIVINE! Thanks for sharing! You da woman!!!

I love that!!!! VFL ....thx for the good laugh!


And Carmella, that bread looks divine!........ mmmm mmm goodness!

[Morn]

My mouth is watering! Boy does that bread look awesome!

[michigan roman]

I would say it would be worth a try with the oats. They are soft enough to absorb flavors from the liquid.

I'm not so sure it would make a lot of difference with wheat unless you soaked it for a long time. Even then, you would have to change the soaking solution often and that would run into $$. Iffy IMHO.

thanx T , the oat seeds in apple juice + cinnamon + raisins (maybe even almond milk) sounds like it could be very good .

hey maybe with the wheat initially soak it with garlic/onion/seasonings to keep cost down , say for 18 hours . then change water and add other stuff like tomato - greenpepper etc . some juiced , some chopped up . and soak for say 8 hours . strain while keeping solid vegi peices in it . then let get to room temp or better yet sit in sun maybe . or maybe on a hot plate with controled low temp to just make barely warm . im just throwing ideas around because a filling + cheap + good tasting staple like this is needed imo .

[Carmella]

You know, the bread is a little reminiscent of the (now also famous) Mediterranean Almond Bread. Only, it doesn't have as strong a herbed flavor. Quite addictive, come to think of it! lol

I think I'll try adding zucchinis next time. That should help lighten the batter (and 'stretch' it too.)

[Mishka]

Carmella this looks yummy! I'm a sandwich queen, so bring on the bread girl!!! Thanks so much for sharing...will defintely try this :)

Warmly,
Mishka

[RawCutter]

Carmella ... will you adopt me?

[Carmella]

Hey Mishka,

Sandwich Queen, eh?

If you love sandwiches, you might want to take a look at my "Ode to Raw Sammies and Wraps (http://thesunnyrawkitchen.blogspot.com/2007/03/ode-to-raw-sammies-and-wraps-too.html)"

RawCutter,
You're so funny! I'll have to ask Don how he feels about us feeding an extra mouth... lol

[RawFoodieMom]

Thanks for letting us know this recipe turned out so well. That IS really weird in the directions... 1 inch thick??? Strange... LOL!!!

Debra

[Ama]

Carmella ... will you adopt me?
LOL... RawCutter... you beat me to it!

Carmella... that bread looks wonderful!

[Veganforlife]

I made this last night and let me tell you - the "dough" tasted great. I'm going to have this for lunch today. I spread mine 1/4 inch thick onto two teflex sheets. The 1 inch thick referral HAD to be a typo. I can't imagine like you said, filling up several teflex sheets AND spreading an inch thick.
It's a nice color too!

[Carmella]

Yay! So glad it turned out good for you!

Did you have to add water too to get it nice and 'doughy' or it was just me?

[Veganforlife]

I did not have to add any water to it. In fact it wasn't quite the dough-like consistency I wanted so I added more flax seed meal.
It is very good!