Cheesy bread sticks with marinara sauce

[raweater]

The other day I remembered something I loved that I always ordered with Pizza, and it was bread sticks cooked with a layer of cheese on them and a marinara dipping sauce.

Now that I remembered this, I want to make a raw version. I normally prefer to avoid grains and buckwheat, but I have a feeling for this that a buckwheat based bread would be better than for example Ani's flax based sesame bread (which is my favorite bread for most things).

I was planning in running the buckwheat dough through my Green Star with the breadstick attachment and make 3 breadsticks I would then braid togheter. I would then make the "The bomb cheddar cheese sauce" recipe posted here and pour a layer on top of the undehydrated dough, then dehydrate the bread with the cheese spread over it to get that same cooked cheese layer effect. I'd then make my favorite marinara sauce for dipping.

This sounds to die for! I can't wait to try it. Does anyone have better ideas than sprouted buckwheat for the bread? Ideally it should be a moist, chewey bread, is it possible to get sprouted buckwheat bread that way? I've always made it 100% dry for pizza crusts.

Thanks

[raweater]

I just put buckwheat in my easygreen sprouter, I put just a bit so I can see how it turns out. I'll post back in 2-3 days when the buckwheat sprouts and I make it into cheesy bread sticks.

[subbacultcha]

Ohh this sounds awesome I might try something similar, as I have loads of dehydrated buckwheat in the fridge. You can dehydrate buckwheat bread things so they are dry on the outside and slightly moist on the inside. I do that when I make my onion-sesame buckwheat bagels. It ends up kind of cakey texture, and falls apart quite easily so I like to add ground flax to the buckwheat mix to bind it together. I was also thinking about using irish moss but haven't tried that yet.

[JennaBoBenna]

Matt of RAWvolution has a recipe for cheese sticks that uses sunflower seeds :)

[raweater]

subbacultcha: Thanks for the flax seed idea in the buckwheat crust, I'll try to remember to add some to it. I remember all my buckwheat based pizza crust recipes have flax in them I'm quite sure.

JennaBoBenna: I have Matt's book and did try that recipe but only once, it wasn't that good (I love his sunflower seed cheese though, it's great on celery), his sticks are also all "cheese", I want to make a bread with a crust of dehydrated cheese on top of it.

Thanks

[raweater]

Oh, subbacultcha, I'd like to see your buckwheat bagel recipe if you don't mind, and did you create it or got it from a book, and if so which book?

Thanks

[subbacultcha]

Sorry I don't really have a recipe, I just wing it! Its just simply sprouted buckwheat processed with some olive oil, ground flax, finely chopped onion, sesame seeds, a squirt of agave and a bit of sea salt. I always think it's important to add sweetener and sea salt to bread recipes, as that's what you do with real bread and it makes it taste a lot more like the real bread. The mixture is more like a batter than a dough so I just stick it in the dehydrator so it's clumps, then when it's firmed up a bit I make a hole in the middle and form them into bagel shapes. When the tops are try I glaze them with a bit of agave and stick sesame seeds on the top. They take a while to dehydrate so I usually cut them in half part of the way through dehydration (carefully or they fall apart) and rub a bit of olive oil on each half and it kind of seems like they're toasted. You probably could just leave them whole and dehydrate but I get impatient!

[raweater]

Well I got impatient waiting for my buckwheat to sprout, so I decided to try the same idea with a flax based bread, I just used finely ground flax seeds, a bit of white miso for a cheesy flavor in the bread itself, and sea salt. I added enough water and waited for it to become a thick sticky dough, I then ran it through my Green Star juicer in "bread stick mode" and made several bread sticks which I rolled on a dehydrator sheet coated with olive oil to prevent them from sticking. Each time I had 3 bread sticks ready I braided them into a braided bread. I made a total of 4 braided flax breads, 3 of which I coated with a layer of the "the bomb cheddar cheese sauce" which I liquified by adding a bit of water to make it easily spreadable on the bread with a brush. I coated 3 of the breads with cheese before dehydrating, here's two pictures before dehydrating (one before adding the cheese sauce), they should be done in several hours.

http://site455.mysite4now.net/onfavorites/jetcopies/bread1.jpg

http://site455.mysite4now.net/onfavorites/jetcopies/bread2.jpg

[JennaBoBenna]

Wow! raweater--That looks delicious!!

[raweater]

Well they looked even better after dehydrating, the "cheese" got more orange. But most importantly, they were almost exactly like the real thing I used to order with pizza! I made a marinara sauce to dip them in and they were all gone in minutes, but I was with a friend.

I'm doing some more now and quadrupling the recipe at least (the bread is just finely ground flax with water and salt, and you can add seasonings like garlic, miso, herbs, etc.). The cheese is the "the bomb cheddar cheese sauce" that was posted here but diluted with a bit more water, then spread onto the bread with a brush. The bread is then dehydrated about 4-6 hours so it's still moist inside and almost identical in consistency to cooked grain based bread.

This is one of my favorite raw recipes ever, and it's not even from any of my books, but the bread is based on Ani's black sesame sunflower bread (with several changes to it).

[subbacultcha]

Wow they look so good! Glad you had a success! Can't wait to try my own version.

[Aleesha Sattva]

is this the cheese sauce you used?

http://www.rawfoodtalk.com/showpost.php?p=375037&postcount=1

[raweater]

is this the cheese sauce you used?

http://www.rawfoodtalk.com/showpost.php?p=375037&postcount=1
Yes it is, but I added a bit more water so I could spread it with a brush on the bread, but not too diluted, it should still be relatively thick and not runny.

I just made like 9 more braids that are dehydrating now, this time I added italian herbs in addition to white miso and celtic sea salt, but the seasonings are up to you.

I ran out of the cheese sauce so I have 2 more plain ones also, but they're great plain also. With the marinara sauce the cheese ones are to die for! I'm almost still in shock as to how almost identical in every way (the bread's texture and taste and the dehydrated cheese sauce's texture and taste) they are to the real thing, they even smell like SAD cheese and bread!

I'll take a photo of my 2nd batch once it's dehydrated as the cheese gets more orange and they look a lot better than the moist state they were in in the picture I took.

If anyone tries it let me know, but it's worth it, I think it's my favorite non dessert raw recipe! I'll be making it often.

By the way if you don't have a Green Star or other machine that makes bread sticks, you can shape them manually into bread sticks, they don't have to be braided but I felt like trying it since my Green Star makes braidable bread sticks. It's probably possible to make braids manually also. The dough should be made quite thick so it's very sticky and thick, similar to cooked bread dough, especially if you want to run it through a juicer for bread sticks, the dough must be thick for the sticks to hold togheter.

[Aleesha Sattva]

i'm hoping to put it through my champion and make them tomorrow!!!

[raweater]

Does the champion make sticks like the Green Star? If so it should be perfect. I wouldn't make the dough in the juicer though, I just put the dry ingredients, mixed it all togheter, then added the water and any other liquid seasonings you may want to add, then mix again, the dough should be very thick, but be careful as flaz flour will continue thickening for several minutes, so even if it seems to liquid, wait a bit for it to thicken before deciding to add more flax, sorry I have no exact measurements so I do it by trial and error, in any case this recipe is so good I'll write down the exact measurements soon.

[Aleesha Sattva]

so you don't soak the ground flax to activate it first? I think I'm going to need the measurements of water to flax before I attempt this LOL

i figured i'd put it though the champion with the blank... so it comes out homogenized (in essence) and then just weave three pieces/sticks together like you did.

do you use a one to one ration of water and flax... cause with flax crackers i use a 2 to 1 (water to flax) so with bread i was thinking less water???

[raweater]

No I don't soak the flax first, what I do is put it small amounts at a time through a coffee grinder until it's finely ground, the finer the better. It's really not a problem if the measurements aren't right, just start by adding a bit of water and mix, enough water to wet all the flax flour. Then wait about 2-5 minutes and it will thicken, you should have a very thick dough, if it's too liquid, grind a bit more flax seeds and add them and mix, if it's too thick, add a bit of water, you can adjust the consistency both ways like this. Don't forget to wait as the ground flax will form a gel and thicken the dough, making it sticky. Use oilve oil on the teflex sheets and roll the bread sticks in the oil before attempting to braid, if you want to braid them.

Don't worry about the ratio, you'll see it's easy to adjust like I eplained.

[Aleesha Sattva]

sounds wonderfully simple. i'm definitely going to try this tomorrow! thank YOU

[raweater]

Anyone tried making this? My second batch is done and just as good!

I'll try making them without my juicer as it takes extra time and if I want to make a large batch it would save a lot of time to form the dough by hand, I'll see how it goes. Of course when I want a good presentation I'll braid them, but sometimes I just want something quick to eat.

I also though of making a pizza in a similar way, I never tried to dehydrate a pizza after it's made, but I may be able to "cook" the cheese and warm it up.

[Aleesha Sattva]

i have tried every day but alas, something keeps getting in the way. hopefully i can do it tonight when i get home from guitar lessons with the kids!!!

let me know how it tastes as pizza! i wonder if you could top it with marinara sauce before dehydrating and get a nice warmed tomato base?

[spiralgirl]

raweater,

This looks amazing and I'd love to try it but don't have a juicer to put the dough through so I'm not sure how it would turn out. What else could you use, a food processor maybe?

[rawbutterfly]

I know what I am eating tomorrow!:D

[raweater]

You don't need a juicer, the juicer was used only to shape the dough, not to make it. The dough is made simply by mixing the ingredients in a bowl. You can shape the bread dough into bread sticks by hand if you don't have a juicer.

Read my posts in this thread, I explain how to make the bread in details in some of the posts.

[Aleesha Sattva]

well it's in the dehydrator and let me tell you... it tastes wonderful (had to steal the end off one)

i added one minced garlic clove, savory spice, rosemary and cumin. then a little fresh parsley chopped well. i also added some miso, mixed well with water (put it into a glass jar with warm/hot water and shook it up really good)...

so far they are looking great. well... okay they don't "look" great but they will taste great.

they look more like flax seed logs LOL

i put some olive oil on a teflon sheet... and then placed about 1/2 cup of the mixture on the sheet and formed it into a log approx 1" thick diameter.

then it went into the dehydrator at full temp for two hours, then down to 105-110 till done... (not done yet)...

mmm mmm gooooood

*couldn't make the cheese sauce... as i realized i don't have the ingredients... oh well, next time!*

[Beachhunter]

So the dough is just ground flax and water plus whatever seasonings you like?

[Aleesha Sattva]

yup! that's it... simple!

[Beachhunter]

yup! that's it... simple!

Hey thanks, I just may have to try this too.

[raweater]

*couldn't make the cheese sauce... as i realized i don't have the ingredients... oh well, next time!*

The cheese sause is one of the best parts of this recipe! You have to try it again with it some time!

Also 1" thick might take quite a while, my braid sticks where about 1/4 to 1/2 an inch in diameter.

By the way the flax should be very finely ground, more than usual, there should be no noticeable bits of flax, it should be a moist smooth dough, very close to real bread.

[Aleesha Sattva]

actually it was pretty much done last night... i took them out of the D just so i could finish them today... for dinner! so i'll pop them back in when i get home from yoga and working out... and then make the marinara to go with it. mmm i can't wait!

perhaps i can even get the ingredients for the cheese today! off to look at what i need to pick up....

[RAWorship]

So, we're all waiting for the photos of the finished product AND, if possible, could you place a common item in the photo (like a dinner fork or such) so we can get the proper perspective on the size of your breadsticks.

I believe that's why recycling goddess made her ropes 1" in diameter because, in your photo, there is nothing to give the braids perspective and I too imagined the ropes to be much larger than 1/4" to 1/2" diameter.

This is such an exciting recipe. I'd love to hear from other that make it and love it too. I'm so hesitant anymore to make a recipe based on one review, not that I don't trust your judgment. I've just tried one too many "fabulous" recipes and ended up throwing most of it out. I'll be watching this thread for more input.

[Aleesha Sattva]

na i knew hers were small... i just made them by hand and that's the size i chose for myself is all. they were GREAT. just ate them for dinner... mmm yummmmmers!!!

my hubby ate almost all the cheese sauce LOL with regular buns... he didn't like the flax sticks (and he's not raw) - really really a great recipe!!!!!!!!!!!!

pic on my blog: http://aleeshasrawlife.blogspot.com/

[shashibala]

those sticks look wonderful! i just got my first little dehydrator and i can't wait to try them with the cheese! thanks!

[Aleesha Sattva]

i'm making some flax crackers tonight... as i do prefer the cracker crunch... and then finishing off the rest of the cheese and marinara tomorrow with them!!!

[raweater]

Great pic. Did you use brown flax seed? They look a lot darker than mine (with golden flaxseed).

I don't remember if brown and golden flax taste the same, haven't had brown flax in 1-2 years. Anyone know? All I know is I LOVE the taste of golden flax, it tastes like bread and is more "buttery" than brown ones I think.

[Aleesha Sattva]

yup i used brown... i often do when i'm first trying a recipe... so i don't waste my more expensive golden ones.

i switch it up though... golden sometimes, mixed or just brown...

[raweater]

Wow are golden ones more expensive? I never looked at the price of brown ones since I buy golden. I get the golden ones at $5.89 per 1 KG (2.2 pounds) which is very cheap, especially considering the calorie content.

[Aleesha Sattva]

ya there's a difference here... and i usually get both, just for variety :P

[raweater]

I'm just back from the health food store and looked at the price of the brown ones, they were like $3 something instead of $5 something, I still find $5 quite cheap especially considering the calories and nutrition you get.

[Aleesha Sattva]

good point!

what is the difference... exactly? i know there is a difference but don't know what it is.

[rawbutterfly]

As far as I know, the only difference is the taste-like a red vs green apple... At least that is what I was told.

[Aleesha Sattva]

ewwwwww look what i just found:


Golden flax seed versus Brown Flax Seed

Brown Flax can be eaten, however it is grown for the commercial Linseed Oil, paint, and solvents Industries.


Most of the flaxseed grown in North America is brown in colour. Golden Flax is a hybridised form of the common flax and is grown primarily as a food crop. The brown variety is grown for commercial use in the paint and solvent industries. Golden flaxseed has several characteristics that make it more appealing as a food and more effective as a medicine. The first major difference is in its flavour and eye-appealing golden colour which makes a more attractive and tasty addition to the diet. Golden flaxseed also has slightly higher omega 3 fatty acid content and a higher soluble fiber content, making it a bit more appropriate for cancer patients, diabetics, and for lowering cholesterol. Golden Flaxseed meal can be used as a better alternative to other fiber supplements like bran or psyllium husk. It can be stirred into water or juice, sprinkled on cereals, yoghurts or salads. You will be amazed by its versatility and effectiveness.

Golden Flaxseed Helps:

Reduce Cancer Risk
Lower Blood Pressure and Cholesterol
Reduce the Pain of Arthritis
Lessen the symptoms of Attention Deficit Disorder (ADD)
Stabilize blood sugars
Relieve Constipation and Diarrhoea


taken from: http://www.flaxseedshop.com/content/Golden-Flax-Seed.asp

[okorolina40]

hi - i would like to make this, but I cant seem to find the recipe for the bread.

Is there a way to reply with one post that contains both the bread recipe and then the cheese recipe -- particularly for someone who only has afood processor, grinder, and dehydrator. I would love to try this, but i cant really find the actual recipe, or maybe I am just tired..

Blessings.

rawnaija

[Aleesha Sattva]

sure!

the bread is just finely ground flax with water and salt, and you can add seasonings like garlic, miso, herbs, etc. we didn't do measurements... just did a bit of flax... to make a few sticks. more flax, more sticks!

Rich Cheddar Sauce
Adapted from "Rejuvenate Your Life" by Serene Allison

1/2 large red bell pepper
¼ c water
1 c raw cashews, sunflower seeds, or almonds
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt
2 teaspoons onion powder (or a small slice of onion or 1 tbs or so of green onions)
1 clove garlic
2 T lemon juice

Blend until creamy. Add more water if it is too thick.

[okorolina40]

thank you soo much! I am printing this out now! cant wait to try it out!

Bless you!

rawnaija

[sugarsnap]

These look wonderful! Thanks so much for all the ideas and sharing.
I can tell I'll be in the kitchen again all weekend! (If I can wait that long!):rolleyes:

[Eilene]

I made these today and they are in the dehydrator. I made the rich Cheddar sauce and spread it on 3 of them. The other 2 I left plain. I added miso, sea salt, Italian herbs and garlic powder. I am about to make the marinara in a little bit. I can't wait until they are done to try them. I'll let you know what I think! It sure does smell great in here. I forgot how fabulous the Cheddar sauce tastes since it has been awhile since I made it.

[spiralgirl]

You don't need a juicer, the juicer was used only to shape the dough, not to make it. The dough is made simply by mixing the ingredients in a bowl. You can shape the bread dough into bread sticks by hand if you don't have a juicer.

Read my posts in this thread, I explain how to make the bread in details in some of the posts.

raweater,

Thanks, I'll give it a try. It looks wonderful.