View Full Version : Bread and Cracker recipes
01-12-2008, 05:16 PM
What are your favorite bread and cracker recipes???
Don't know where to start or which to try, but have so many books...
what recipe would you recommend trying?
01-12-2008, 05:59 PM
the onion bread recipe is the best in my opinion:D
01-12-2008, 06:59 PM
Hi! thanks for reply! :)
Are you speaking of Matt Amsden's onion bread in his book Rawvolution?
If so, I have that book and now that I know it's a recommended recipe, I'll go ahead and try it.
Thank you! ;)
01-12-2008, 08:26 PM
If you make it be sure to use the onions he reccomends for your first try. I used what I had in my garden, which were a different type and it was a bit over powering.....but hey, they all got eaten. I would definately use what he calls for next time.
01-12-2008, 08:30 PM
Are there any recipes that dont use nuts besides onion bread?
What about any that dont use nuts or seeds?
01-12-2008, 08:57 PM
I dug out some recipes for youuuu :)
Flax Crackers - Karen Knowler
1 cup Flaxseeds
1 cup tomatoes, baby
1/2 red bell pepper
1/4 cup sundried tomatoes
juice of 1/2 lemon
Blend in food processor, pour onto tray, and dehydrate
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 notes: I usually mix a little avocado, 1 or 2 tbs of olive oil and water in the food processor to make up the amount of oil called for in the recipe. I also tend to put a lot less Braggs as I don't like it too salty. I spread the batter with my hands which makes the process soooo much easier. Thanks Mel for the tip! I start dehydrating the bread at about 115 degrees for a couple of hours (this helps avoid fermentation), and then transfer it from the teflex sheets onto the mesh. I then turn the temp back down to 105 and leave it overnight.
Makes 18 ’slices’
1/2c olive oil
1 ˝c sun dried tomatoes
3c sprouted buckwheat (1 ˝c dry & unsprouted)
1 ˝c flax meal
3 ˝c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
1 large onion
˝c minced parsley
- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
3 Cups Sprouted Sunflower Seeds
4 Cups Frozen Corn, thawed
1/2 Cup Braggs
1/2 Cup Water
1/4 Cup Onion Powder
1 Tsp Garlic Powder
<note: stop here to make them "just" really great corn chips>
2 Tbsp Taco Seasoning
2 Tbsp Chili Powder
1 - 2 Tbsp Nutritional Yeast
Blend well in food processor and spread on Teflex Sheets.
If you are making corn chips, when you flip them SPRINKLE them with a mix of the following:
1/3 Nut Yeast,
1/3 Taco Seasoning,
1/3 Chili Powder.
I use a little shaker and use a lot of shake.
They are a powdery, cheezy, taco-y, red corn chip. Hmmm... THAT'S A DORITO!
2 1/2 c. walnuts soaked 1 hr. or more
2 1/2 c. cubed zuccini
1/2 c. ground golden flax seed
1/4 c. hemp seed
2 t sea salt
Grind walnut in FP until they are in very small uniform pieces (cous cous looking) - transfer to bowl
Grind zuccini in FP until they are in very small uniform pieces - add to bowl
Add ground flax, hemp and salt. Blend well. Add enough water to make spreadable dough ( 1/2 to 1 cup)
Spread between 2 trays lined with teflex
Dehydrate - Flip - until crisp
Cut in to chips - flat bread or desired sizes.
They are wonderful! They taste just like a Ritz cracker.
01-13-2008, 03:49 AM
oh gr8.. thanx for the Onion bread "SmilingRawDancer"
i owe you one... thanx again..
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