raweater
02-16-2008, 11:16 PM
I really love flax seed based bread and find them almost identical to SAD bread. In my other cheesy bread stick recipe, they turned out way better than I could have hoped for. To be honest, I largely got the idea from Ani's Black sesame sunflower seed bread. I find flax seed based bread:
-Is the closest to SAD bread I've tried
-Is the healthiest as it has no grains or high carb ingredients
-Is the fastest to make, I can have my dough done in less than 5 minutes (grind flax finely, add water, salt and seasonings if desired), with buckwheat dough, it's 1-2 days sprouting plus the dough is much longer to make
Just as my old SAD cheesy breads popped to mind last time, this time cinnamon rolls popped to mind, in seconds I knew how I would make them, Since I improvised, the measurements are approximate:
Bread:
1 cup finely ground golden flax seeds (powdery)
1/4 cup agave nectar
1/2-1 or more cups of water, as needed to form a thick dough
1/4 t cinnamon
1/4 t salt
To make bread, mix dry ingredients in a bowl, then add liquid ingredients, adding just enough water to form a thick dough that can be formed into shapes.
Cinnamon swirl:
3/4 cups dates
1/4 cups agave
1/4 cups of water, as needed to form a thick mixture
1 t cinnamon
1/2 t allspice
1/4 t cloves
1/4 t cardamom
1/4 t salt
Pinch of nutmeg
To make cinnamon swirl, process all ingredients in a food processor, adding just enough water to form a thick, spreadable mixture.
Optional filling ingredients:
Dried apples, diced
Walnuts, chopped
Raisins, chopped
Orange zest
Shredded coconut
To make cinnamon rolls:
Lithgly oil a dehydrator sheet (coconut oil recommended, or tasteless oil), then shape bread dough into a 1/4" thick, 10-12 inch long rectangle. Spread cinnamon swirl mixture evenly onto bread and add any optional filling ingredients. Roll the coated bread along the 10-12 inch long side (so that you're rolling 10-12" of bread dough). With a very sharp knife, cut the roll into 3/4-1" thick rolls. If you want them to look a bit better, rather than rolling the whole bread, cut 3/4-1" slices off the 10-12" long side, and roll each slice individually, this way the cinnamon swirl isn't all squished by the knife cutting the pre rolled bread. You can glaze them with a bit of agave if you want.
These should be solid enough as is to eat like that for people without a dehydrator, I had one like that and it was amazing! If you want to dehydrate them, let them for 6-10 hours, depending on how you like them (gooey, soft, firm, crunchy).
Let me know what you think, the undehydrated one I had so far was incredible! Better than the real thing!
-Is the closest to SAD bread I've tried
-Is the healthiest as it has no grains or high carb ingredients
-Is the fastest to make, I can have my dough done in less than 5 minutes (grind flax finely, add water, salt and seasonings if desired), with buckwheat dough, it's 1-2 days sprouting plus the dough is much longer to make
Just as my old SAD cheesy breads popped to mind last time, this time cinnamon rolls popped to mind, in seconds I knew how I would make them, Since I improvised, the measurements are approximate:
Bread:
1 cup finely ground golden flax seeds (powdery)
1/4 cup agave nectar
1/2-1 or more cups of water, as needed to form a thick dough
1/4 t cinnamon
1/4 t salt
To make bread, mix dry ingredients in a bowl, then add liquid ingredients, adding just enough water to form a thick dough that can be formed into shapes.
Cinnamon swirl:
3/4 cups dates
1/4 cups agave
1/4 cups of water, as needed to form a thick mixture
1 t cinnamon
1/2 t allspice
1/4 t cloves
1/4 t cardamom
1/4 t salt
Pinch of nutmeg
To make cinnamon swirl, process all ingredients in a food processor, adding just enough water to form a thick, spreadable mixture.
Optional filling ingredients:
Dried apples, diced
Walnuts, chopped
Raisins, chopped
Orange zest
Shredded coconut
To make cinnamon rolls:
Lithgly oil a dehydrator sheet (coconut oil recommended, or tasteless oil), then shape bread dough into a 1/4" thick, 10-12 inch long rectangle. Spread cinnamon swirl mixture evenly onto bread and add any optional filling ingredients. Roll the coated bread along the 10-12 inch long side (so that you're rolling 10-12" of bread dough). With a very sharp knife, cut the roll into 3/4-1" thick rolls. If you want them to look a bit better, rather than rolling the whole bread, cut 3/4-1" slices off the 10-12" long side, and roll each slice individually, this way the cinnamon swirl isn't all squished by the knife cutting the pre rolled bread. You can glaze them with a bit of agave if you want.
These should be solid enough as is to eat like that for people without a dehydrator, I had one like that and it was amazing! If you want to dehydrate them, let them for 6-10 hours, depending on how you like them (gooey, soft, firm, crunchy).
Let me know what you think, the undehydrated one I had so far was incredible! Better than the real thing!