BREAD 101: with and w/o nuts! [Archive]

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eachpeachpearplum

01-10-2009, 02:17 PM

Hello Everyone!

Here are some tried and true bread recipes. These recipes are not just variations of a theme. Each one is very different from the other so no getting board!

I would love to invite you to add bread recipes from Alissa’s Living on Live Food. I have made many great recipes from her book but not the breads.

As you see the recipes are on different posts within this thread. I found I had to break it up because there is a 10k word limit! So continue on for the recipes. . . .

Cheers,

EPPP

Pictures:
1. Challah Bread
2. crackers on left of group picture are Zuchinni Crackers
3. Mediterranean Bread
4. Apricot Bread. . . UPDATE: photo is of Grain free Apple flax bread see below & post #16
5. Grain Free Apple Flax flat bread rolled up w/nut butter

eachpeachpearplum

01-10-2009, 02:19 PM

1. NUT FREE W/SEEDS Onion Bread (made famous by Matt Amsden in RAWvolution)

2. Zucchini crackers (not a bread but THE BEST non-flaxy cracker by Carol Alt in The Raw 50)

3. Apricot Bread (by Gabriel Cousens in Rainbow Green Live-Food Cuisine)

4. Grain Free Apple Flax bread ] (by Gabriel Cousens in Rainbow Green Live-Food Cuisine) See post #16 or link for recipe

5. NUT FREE Sweet Sacred Challah Essene bread (by Gabriel Cousens in Conscious Eating)

6. Mediterranean Almond Bread (from the UK’s Russell James, the raw chef. Online, no book yet)

7. NUT FREE Mediterranean Bread (from the UK’s Russell James, the raw chef. Online, no book yet)

8. Olive and Sundried tomato Focaccia (from Shazzie’s latest book Evies Kitchen order from www.shazzie.com in the UK)

9. Almond Toast (from restaurant Cafe Gratitude, I am Grateful)
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Photos:

1. Almond Toast

eachpeachpearplum

01-10-2009, 02:23 PM

Onion Bread:

This recipe has been floating around for a few years now but I could not do a bread thread w/o including it here. I cannot recommend this recipe enough. The dehydrating brings out the beautiful sweetness of the onions and the bread comes out this gorgeous caramel colour. The dehydrating of this particular bread does cause a very strong but not unpleasant sweet onion smell to permeate the house. I love it but if others will not then put your dehydrator in the garage for this one!

3 lg yellow onions
¾ c. flax, ground
¾ c. raw sunflower seeds, ground (if avoiding nut/seeds sub with oat flour)
½ c. Nama Shoyu – I found this a tad much, just a tad.
1/3 c. olive oil

In a FP slice the onions on the slicing disc. Transfer onions to a large mixing bowl, add remaining ingredients, and mix until thoroughly combined. Hands work best here!

Spread 2 cups of the mixture on a dehydrating tray with a teflex sheet. Repeat until all mixture is used. Dehydrate 24 hrs. Flip tray over removing treflex sheet. Return to dehydrate another 12 hrs. When done cut into desired shape.

I added sage & thyme to this recipe. You may want to double as it does not make that much. Although I found that this does not keep its texture as well as others.
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Zucchini Crackers:

All I can say here is wow! These are the BEST crackers; especially for those of you who are not big into the traditional raw flax crackers. These are light with a great texture, a nice toast like crunch, yum! Another great thing about this recipe is that I love to make sweet and savory version. My kids love it with nut butter & jam. I love it with onion & avocado. Keep forever in a sealed glass jar so I tend to make FIVE times the recipe – really! However this does take 4 DAYS to fully dehydrate and you must do if you don’t want them to spoil. They are done when you break them in half with a snap! I am in damp Seattle so you in the desert areas could do less time.

I also want to add; please don’t discount Carol Alts two raw books. They are actually two of the best raw book I have in my large raw library. I strongly suggest adding them to yours.

½ c. golden flax seed, coarsely ground
¾ c. water
1 medium courgette / zucchini, aprox 2 c. cubed
2 c. walnuts, soaked; but not too long as don’t want soft
2 T. nutritional yeast

Soak flax meal & water in large bowl for about 1 hr until water is absorbed. Set aside. Put zucchini in FP and process until chopped small uniform pieces. Do not over process as you want pieces not mush, you want texture! Add to soaking flax seed meal. Put walnuts into FP and pulse until finely ground but again not mushy. You want a rice like pieces. Add walnuts to zucchini and mix well*, you will need to use your hands.

*At this point add your nutritional yeast or other flavouring of choice weather cinnamon & raisin or sage & thyme! These are very delicate in flavor which makes them very changeable.

Spread onto Teflex lined trays and dehydrate overnight. Flip and remove teflex. This may be a good point to score your shapes as they so crunchy you will not be able to later. Dehydrate further until completely dry 2-3 more days. Store in airtight glass container.
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Apricot Bread:

Dr. Cousens has put together a wonderful book here. There are many easy bread recipes both sweet and savory. This can be made into a loaf or flatbread and freezes well.

2 c. golden flax seeds, soaked
1 c. almonds, soaked
½ c. dried apricots, soaked
1 T. orange zest
1 ½ t. cinnamon (I used 2.5t.)
1 t. Celtic salt
½ vanilla bean
I also added 1.c currents & diced apple

Grind flax seeds coarsely, not too fine. Process drained almonds until meal-like again not too fine. Process apricots & vanilla in blender until smooth using some of the soak liquid. Combine all ingredients in a mixing bowl; add zest, spice, salt & mix well. Form into two loaves aprox 4x8x1 and slice into ¼” pieces. Dehydrate at 145F for 2-3 hrs. The at 115F for 2 hrs or until desired firmness.

I prefer to spread the batter out on this as the slicing from a loaf is a bit tricky because it is crumbly. This bread can have lots of additions to create it to your tastes.
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Here is a link to the Grain Free Apple Flax bread in the above photos: http://www.rawfoodtalk.com/showthread.php?t=10234
See also post #16 on the next page for more details about this recipe!
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Sweet Challah Essene Bread:

When we made this I actually halved the recipe as it make a LOT. We also braided it into a circular loaf, it was beautiful! Unfortunately our family has an intense dislike of buckwheat’s flavor which is a real shame as it make the most divine textured breads – light fluffy beadlike texture. So if you do like buckwheat please make this bread!

5 c. buckwheat, sprouted (rinse very, very well)
2 c. figs, soaked & chopped
8 T. flaxseeds, coarsely ground

Process the first two ingredients in a FP until blended but not a puree as you want some texture here; you may need to do this in three batches because of the volume. Separate dough into three equally sized strands and roll each in the flaxseeds. Braid the three strands into one loaf. Dehydrate.

eachpeachpearplum

01-10-2009, 02:27 PM

Mediterranean Almond Bread: http://therawchef.blogs.com/russell_james/2006/03/the_best_thing_.html

A superb bread! I make lots and store it in the freezer with wax paper in between the slices. I rate this as the best all around savory sandwich bread. Check out Russell James amazing recipes on his blog and site.

Makes 18 'slices'

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter 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 in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) 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.
So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!
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Nut-free bread: http://therawchefblog.com/nut-free-bread/

Another great bread from Russell James!

Makes 18 ’slices’
1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c 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.
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Olive and Sundried tomato Focaccia

Please buy Shazzie’s new book. It is actually a raw parenting book about her beautiful four year old daughter Evie. The recipes and each full colour pic would do just as well for those w/o kids! Lots of superfoods here!

250g golden flax seeds
50g green olives, pitted
10ml water
4 sundried tomatoes
5 Peruvian olives
Pinch salt

She also suggest swirling raw pesto throughout the bread!

Soak the tomatoes in water for at least an hour. Set aside.

Add the flax seed, green olives & water to a high speed blender. Blend until smooth and creamy. Turn out onto a Teflexed dehydrator tray and form into 2cm high rectangles.

Chop the sundried tomatoes and Peruvian olives into pieces and scatter onto the bread pushing them in. Sprinkle the salt on top. Dehydrate until not sticky in the centre.
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I Am Fun - Almond Toast

This is yet another amazingly original recipe. Great texture and flavour with lots of variations listed below. From the ingredients you wouldnt expect much and you would be sooooo mistaken! The book is also a hands down winner!

½ c. soaked almonds
2 c. almond flour
1/3 c. flax meal
1 c. veggie pulp – I used carott
1 t. garlic
1 t. salt
½ t. – 1 c. juice

Rinse and drain your almonds. Chop coarsely, and mix well with all ingredients except the carrot juice.

Now add ½ c. of the carrot juice and mix well. Your dough should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy/runny at all) but wet enough to stick together.

Have ready one or two dehydrator trays topped with the grid sheets, not teflex.

Now that the dough is ready, shape into a log. At the restaurant we make a log about 3” wide x 2” high. It’s probably best to just make the log on top of your cutting board. Just turn out the dough onto your cutting board and begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a half-inch wide. Plcae the slices onto the trays topped with the grid sheet. (I, EPPP, just spread it out as a thick flat bread).

Dehydrate at 145 degrees for hour, and then turn down the temp to 115 until crisp with no moisture remains.

You can easily add your favorite herbs and spices to this recipe. Our favorites are:

Rosemary Garlic: 1 T. finely chopped garlic, ¼ c. olive oil, 3 T. dried rosemary

Herbs de Provence: 2 T. herbs de Provence, ¼ c. olive oil

Pumpernickle Rye: 1 T. caraway seed, ¾ c. raw carob powder, 2 T. agave

Curry Dill: 4 T. curry powder, 2 T. dill, 8 soaked figs chopped fine,1/2 t. salt

Sun-Dried Tomato Basil: 12 sundried tomatoes soaked, 20large basil leaves chiffonade these and the tomatoes, ¼ c. olive oil

DebB

01-10-2009, 03:01 PM

Wow! Thank you so much for sharing all these wonderful recipes ~ and your notes on them too! I appreciate this very much! *Ü*

Crazy Healer Lady

01-10-2009, 03:21 PM

*HUGS*

I love you ^___________^ This is awesome. I needed an onion-free bread without nuts, and something without much flax. This is unbelievable. Thanks :)

lsadeseyens

01-10-2009, 03:29 PM

eppp,

You always come through for us. Thanks for the recipes:D
Linda

eachpeachpearplum

01-10-2009, 05:07 PM

Dont miss out I have added a bit to posts #1 & #2 at the bottom!:cool:

eachpeachpearplum

01-10-2009, 09:25 PM

OK, I have added the Almond Toast recipe at the bottom of post #4!, Enjoy

pixelkatt

01-10-2009, 09:32 PM

Awesome!! :) Thanks so much!!

LotsaRaw

01-10-2009, 10:07 PM

EPPP,

Thank you!

aslraw

01-11-2009, 04:07 AM

wow thank you so much:D

Cinnamon

01-11-2009, 08:53 AM

eachpeachpearplum

01-11-2009, 09:05 AM

Thank you so much for posting these wonderful recipes and pictures!! So, when are you having a sampling party?? :) I'll be right there!!

You have motivated me to get some fun breads going in the dehydrator, thank you!!

Hey Cinnamon!

Ha ha ha, Would you believe I still only have a FOUR TRAY!. It is so frustrating!!!!!

First I was waiting for Alissa to come out with her "own" one then it looks like we really will be moving back to the UK (yippee) so dont want to buy a new one just to move a year later. So sorry no tasting parties in the near future :rolleyes:

All the best,

EPPP

shashibala

01-11-2009, 05:19 PM

Wow! Thank you for the recipes. I have some of the books, but haven't made those recipes. Your beautiful photos are so inspiring!
I have a four tray dehydrator myself. This means one thing at a time!
Thanks again!

eachpeachpearplum

01-11-2009, 11:37 PM

OK, I gooffed! :o

Turns out the recipe I offered for the Apricot bread is not the one in the photo or the one I meant to post - although the Apricot bread is good the one I meant to post was for an Apple Flax Bread which is actually on the page before the Apricot in the same book!

Here is the link as I did a thread about it in the past.

http://www.rawfoodtalk.com/showthread.php?t=10234

Thread has yummy photos and recipe :p

I will try to fit the recipe in the first few posts somewhere but there is a word limit and I may have difficulty.

EPPP
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Grain Free Apple-Flax Flat Bread

I make this all the time and thought you might be interested. It is from Gabriel Coussens Rainbow Green Live Food Cuisine. It's the Apple Flax bread.

Instead of forming into a log as directed then slicing I spread it from corner to corner on my teflex sheet then cut with a pizza wheel (what else am I going to use it for ?)

I have found the dough keeps exceptionally well and make FOUR times the recipe and freeze in managable sizes. Also the dehydrates slices keep forever too

Enjoy!

OK, here it is. PG 318 from Rainbow Green Live Food Cuisine. It's called Apple-Cinnamon Bread.

2c. golden flax seeds, ground (brown falx is fine too, as is some whole some ground)
1c. almonds, soaked
1/2c. raisins, soaked (I add 1/2c. more at end)
1c. appple grated (I add one more, have this be quartered)
2t. cinnamon (I add more)
1/2t. salt
1/2 vanilla bean (I just use extract as the bean is so expensive! )

Process almonds in food processor until meal like.
Process raisins, QUARTERED apple & vanilla until smooth adding raisin soak water as needed.
Combine all ingredients including my extra additions of the GRATED apple & whole raisins and mix well. This should be done by hand as you want the textur of the apples & raisind to stay intact.

Spread on teflex sheets. I use an off set spatula dipped in water and spread to the corners. I dehydrate at 145 for just and hour and then I can take off the teflex. Finish at your chosen temp say 100 over night. It's at a firmness of your own choosing. I use a pizza wheel to cut into thirds one way and then again the other way.

I find this to be a very flexable recipe you can add anything you like

TanjaJo

01-12-2009, 07:25 PM

Thank you thank you thank you! for that zucchini cracker recipe. I LOVE these! They are so unique. And so delicate, and flavorful. They are my favorite bread and or cracker recipe so far.

carolg

01-13-2009, 09:46 AM

I love, love, love this thread especially seeing some nutLESS or nutFREE breads, etc. Thanks bunches all for keeping thread alive and sharing. I'm thinking of making a bread either today or tomorrow.

On the Onion Bread recipe, think yellow onions can be called "sweet" onions as I can't find "sweet" organic onions here? Thanks.

Anyone adding in any veggies to this Onion Bread? Kind?

Think it would work nutLESS too? Thanks.

carolg

eachpeachpearplum

01-13-2009, 12:45 PM

On the Onion Bread recipe, think yellow onions can be called "sweet" onions as I can't find "sweet" organic onions here? Thanks.

Anyone adding in any veggies to this Onion Bread? Kind?

Think it would work nutLESS too? Thanks.

carolg

1. Any onion would work here

2. I would try it "neat" first then you can better evaluate if and what else to add. I feel with this bread it are great as is whilst others are great for adding to.

3. It calls for sunflower seeds. What you could do and I think this would work fine is to add oat flour in place of the seeds.

Cheers,

EPPP

eachpeachpearplum

01-13-2009, 12:46 PM

Thank you thank you thank you! for that zucchini cracker recipe. I LOVE these! They are so unique. And so delicate, and flavorful. They are my favorite bread and or cracker recipe so far.

YIPPEE, I am so glad you like it! :p Yes these gems are special. I havent come across anything quite like it.

Veganforlife

01-13-2009, 01:10 PM

OH MY GOSH! These look wonderful - thanks so much!!!!! YUM-OH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

You 'da bomb girl!!!! :D:D:D

eachpeachpearplum

01-13-2009, 01:27 PM

carolg

01-15-2009, 04:58 PM

Each Peach,
You are a peachy pie with everything nice on top.

I love this thread.

Made The Famous Onion Bread using sunflower seeds and yellow onions. I totally can call it my favorite bread too. Very simple and easy to make.

I just sent hubby to store for more ingredients and going to double, triple or quad the next batches. I am storing my first batch after each had our "sandwiches" in freezer and great for traveling I can see happening too.

I may have made it a little too thick taking a long time, but the result is awesome and think I'll keep it this way too.

I'm hooked on The Famous Onion Bread. Glad I thought ahead when buying 9 tray Excalibur.

carolg

RawKnitster

01-15-2009, 05:26 PM

EPPP, I put a batch of Matt's Onion Bread in the dehydrator yesterday morning. It should be done in time for dinner. I've already torn off a piece. Delicious! Exactly like the onion bread I used to pay for at dalene's raw restuarant. I followed your tip on reducing the nama shoyu.

I also have a half batch of Seed Bread in the D, from a recipe in "The Raw Food Primer". Made with flaxseeds and sunflower seeds, water, shoyu and onion powder. It's shaped into rolls, dried, cut in half and dried some more. Can hardly wait to try it. If it's good enough I'll post it here in your No-Nut Bread thread.

It took a lot of paper to print out all your recipes. I intend to try them all!

Thanks! :)

eachpeachpearplum

01-15-2009, 06:17 PM

So sweet guys, thanks!

Please post photos of your end results and any tips regarding the recipe chosen, I know this would be great help to everyone :)

RawKnitster: Excellent! I so miss Dalene's. I would load up on her packages of food - Oooh, that Burrito & apple crumble - for extended plane flights!

Love the comment about the volume of printer paper! You can always copy & paste it into an email or word document too then space it out so you are only printing one per page. :o

carolg: I am TOTALLY jelous of your 9 tray! Yes I tend to like my breads on the thin side but I'm sure thick with this one would be so yummy with all the extra onions - Mmmmmmm! :rolleyes:

Cheers,

EPPP

RawKnitster

01-15-2009, 07:03 PM

Ooooh, The BURRITO! Sooo Good! I made that recently. It's a bit off topic, but you might like it.....Here is my version of dalene's burrito (from my blog):

Tortillas: 2 cups corn kernels (frozen, thawed), 1/4 cup ground sunflower seeds, 1/4 cup ground flax seeds (both seeds ground after measuring), 1/4 cup fresh squeezed orange juice, 1 T. lime juice, 1/4 t. ground cumin, 1/4 t. chili powder, 1 shake cayenne, 1/4 t. celtic sea salt, 1/4 t. garlic powder, 1/2 t. onion powder Blend in food processor. Spread on teflex sheets. Dehydrate at 110 degrees for 3 hours. Flip onto mesh and dehydrate for 1 more hour.

I ground some walnuts and soaked almonds with chili powder, cumin, and cayenne. Spread that on half of the tortilla and folded them over, and dehydrated for another 30 minutes. Before serving I opened them up, added salsa, chopped lettuce, cilantro, and the jewel on the crown...cashew cream. It was a creamy blend of soaked cashews, macadamias, and coconut water. Now I know why dalene's served such small portions. I must have eaten the equivalent of 3 dalene's $12.00 portions. I spent the rest of the night regretting my first culinary dehydrating experience. Next time I will make half as much of everything. I cut the rest of the tortillas into chip size and let them dehydrate another 24 hours. Made great chips. I ate them all right off the tray.

eachpeachpearplum

01-15-2009, 07:28 PM

Ooooh, The BURRITO! Sooo Good! I made that recently. It's a bit off topic, but you might like it.....Here is my version of dalene's burrito (from my blog):

Ha ha ha! Thank yo so much! I was told she had put all her recipes to gether somewhere do you know anything about it? I know my kids literally licked the container of the desserts!

. . . .actually just emailed her for those to recipes, we will see what happens!

Cheers,

EPPP

RawKnitster

01-15-2009, 07:47 PM

Picture....Onion Bread and Seed Sandwich Buns

http://i305.photobucket.com/albums/nn214/RawKnitster/No-NutBreads.jpg

RawKnitster

01-15-2009, 08:12 PM

Same thing, bigger pics.

http://i305.photobucket.com/albums/nn214/RawKnitster/No-NutBreads-1.jpg

http://i305.photobucket.com/albums/nn214/RawKnitster/OnionBread.jpg

http://i305.photobucket.com/albums/nn214/RawKnitster/SeedSandwichBuns-2.jpg

EPPP, care to share where I can find out how to attach thumbnail pictures? :confused:

P.S. Thanks for reminding me about pasting into Word. I keep forgetting about that!

eachpeachpearplum

01-15-2009, 08:40 PM

EPPP, care to share where I can find out how to attach thumbnail pictures? :confused:

P.S. Thanks for reminding me about pasting into Word. I keep forgetting about that!

Great pics thanks!

I am SOOO glad you asked! I actually did a post just about attaching photos!

http://www.rawfoodtalk.com/showthread.php?t=33841

Enjoy and good luck! Oh yes, I would also like to know what the texture is of your seed buns. I like the idea but really dont like flaxy texture!

EPPP

carolg

01-15-2009, 10:35 PM

Raw Knitster,
Beautiful bread and you make mine look like long pancakes. Oh well, but they are tasty. What is that white thingie under the bread? My teflex sheets got loved up by some hungry mice years back so sometimes have to put two teflex sheets together.

EPPP,
We are just 2 left behind as our 2 kids are grown and surely not into this lifestyle. Oh no for sure when my son eats from his MIL weekly her Italian foods. He can't get it here so no reason to return to us often being 8 minutes away. Oh well.

Yes, I tend to always buy large of this and that. So with the 9 tray I thought make it easy which is the case if I fill them up. I will do that with onion bread so that I can go heavy on the "UNcooking" and save for later days in refrigerator.

I'm not much in wanting to get hooked on bread, but this is a great one.

I just don't know when I have onions here if I have 2 1/2 pounds or not for the Famous Onion Bread recipe so I have to keep going to store and buying more onions. Tomorrow thinking I will have 2 large batches made for the Onion bread. We are not big on sandwiches but super wonderful to have here.

Thanks for sharing EPPP always.

carolg

RawKnitster

01-15-2009, 11:06 PM

Still not sure about the sandwich buns. They aren't dry in to middle yet. Perhaps I didn't flatten them enough or cut them in half soon enough. I'll leave them in another night and see what happens.

EPPP, Thanks for the info on thumbnails. I'll check it out.

Carolg, Mice! Those little buggers. The white sheets are ParaFlexx Disposables http://www.rawvegansource.com/cgi-bin/commerce.cgi?search=action&searchstart=60&keywords=all&category=APPL Comes ready in 11"x11" or 14"x14". Very handy, but unbleached parchment paper might be cheaper...?

carolg

01-16-2009, 12:13 AM

Yikes...read on...buckwheat super high in carbs...34%!! See "ALL" msg. below.

RawKnister, Thanks for wisdom. Yes, mice got super hungry but now they are gone for years....they can't take it here anymore as it is like being child proof so they are not welcome and no cat here.

ALL:
My package of white buckwheat groats shows 34% carbs...way to high.

What's alternative? I have last two batches soaking for tomorrrow and don't want to end here, so please help with alternatives!!!!!!!!!

Thanks everyone. Sorry EPPP got a challenge for you now!!!

carolg

eachpeachpearplum

01-16-2009, 01:16 AM

Yikes...read on...buckwheat super high in carbs...34%!!
What's alternative? I have last two batches soaking for tomorrrow and don't want to end here, so please help with alternatives!!!!!!!!!
Thanks everyone. Sorry EPPP got a challenge for you now!!!
carolg

OK, Firstly, if the carbs are raw they should generally be fine (But each person is different) as long as the majority of your diet is greens, veggies & fruit.

Secondly I have yet to come across a sub for buckwheat that is not a proper grain. Buckwheat gave that recipe such an amazing lofty soft airy breadness that I'm afraid I am stumped. I have also not actually tried given how much we loathed the buckwheat taste - boo hoo!

Remember that recipe did come from G. Coussens book and he is big in addressing those with sugar/carb sensitivities. I would give it a try an listen to your body and see how it reacts. I don't say this with offhandedness (?). For years I did not give my daughter raw sprouted grain breads as she is super sensitive and then I decided to give it try - she was fine with it :p So give it a try; just remember the recipe make a HUGE amount!

All the best,

EPPP

PS: PLEASE give the Mediterranean bread a go it is super wonderful!

carolg

01-16-2009, 07:44 AM

RawKnitster,
Breads looking pretty. Did I miss sandwich bun talk?

EPPP,
Thanks for sharing further about carb talk. I'll try Medit. bread recipe next. I have two batches screaming to go into the dehydrator once I get the onions for the Onion Bread. Is everyone guessing what 2 1/2 pounds of onion is to the eye or hand? I have to get to the store and weight them each time.

Thanks always and always again!!!!!

You are such a kind hearted person. I love reading your posts even if my D is not ready for your wisdom I store it!

carolg

cara4art

01-16-2009, 11:00 AM

"Buckwheat groats super high in carbs: 34%. Alternative making Onion Bread???
Yikes...read on...buckwheat super high in carbs...34%!! See "ALL" msg. below.

RawKnister, Thanks for wisdom. Yes, mice got super hungry but now they are gone for years....they can't take it here anymore as it is like being child proof so they are not welcome and no cat here.

ALL:
My package of white buckwheat groats shows 34% carbs...way to high.

What's alternative? I have last two batches soaking for tomorrrow and don't want to end here, so please help with alternatives!!!!!!!!!

Thanks everyone. Sorry EPPP got a challenge for you now!!!"

to carolg:
Why do you have to avoid carbs? If so, you will have to eliminate everything but nuts and seeds on the raw food diet, as fruits and veggies have carbs, although not starchy ones. Plus we NEED those kinds of carbs. 34% carbs doesn't sound that high to me and having a bit of buckwheat is a whole lot better than most of the refined starchy carbs in an SAD diet. Plus I was reading somewhere that the body metabolized sprouted grains more like vegetables than starch, since the sprouting process raises the protein content and decreases the starch content. So I think you'd be OK using buckwheat, which is totally different from the regular gluten-containing grains out there(as it is gluten-free, for one thing)Do you have a medical condition where you have to avoid ANY carbohydrates? Just curious!

lacdouglas

02-08-2009, 09:30 PM

EPPP!

I've made the sweet challah (but as a flatbread), the apple flax bread, and the zucchini crackers and they are all winners!! I can't wait to try the other recipes. Onion bread has been standard for me. But, I have to say that I now have more no-fail standards. Thank you, thank you for posting these recipes with your comments about them. You've helped me a great deal.

Blessings to you!

Linda

deberaw

02-09-2009, 03:24 PM

XXXXOOOOO Thank YOU for sharing:D !!!!

eachpeachpearplum

02-09-2009, 07:10 PM

Oh, Gosh Thanks All! :p I love to hear how the recipes worked for each of you as I know it helps others too!

Also if you can post your photos. as the breads can be made in all sorts of configurations as lacdouglas demonstrated.

XOXO,

EPPP

RawKnitster

02-10-2009, 07:17 PM

RawKnitster,
Breads looking pretty. Did I miss sandwich bun talk?

Sorry about that. I put it in my blog but forgot to update here. I didn't care for the sandwich buns. The flax "dough" in the center of the buns had a sour taste. I don't know if it went bad before it dryed or if that is the way they are supposed to taste. The latter may be the case. Since then I made a batch of flax crackers that had that same odd taste to a lesser degree. I like the breads and crackers using ground flax seed and ground sunflower seeds together, but so far flax seed alone hasn't worked for me. I may give it another try, make the buns flatter, turn the temp up to 110, and cut them in half sooner.

The onion bread was FANTASTIC!

eachpeachpearplum

11-11-2009, 09:32 PM

BUMP, BUMP, BUMP!:)

Just had an email request for this threads location; here it is!

Cheers,

EPPP

Mary Kay

11-11-2009, 10:40 PM

Thanks for bumping this. I just started a bread folder, so will be adding some of these to it. I did already try a few of them before your post, but not all. How sweet of you to take the time to post all of this!

Thanks again,

Mary Kay

anniez

11-13-2009, 08:31 AM

Wow, Erin, you've done it again! Thanks for bumping. What other old threads of yours need to be bumped?

Annie

eachpeachpearplum

11-13-2009, 10:58 AM

Wow, Erin, you've done it again! Thanks for bumping. What other old threads of yours need to be bumped?

Annie

Thanks Mary Kay & Anniez for the kind words, awwww shucks. . .:o

I tend to bump my most popular Threads at this time each year. You can always go to my info and look at all my threads and if you feel one is currently relevant and other would like to see it feel free to bump it. :)

Cheers,

EPPP

eachpeachpearplum

11-13-2009, 11:20 AM

. . . .Missed the editing time frame. . .

Anniez I just wanted to add that many of my Threads are considered to be Archived and can unfortunately no longer be bumped but they can be read.

For instance if you can track down threads & posts from past member and inspirational light rawpriestess you will be in for a wealth of information but they can no longer be bumped which is a real shame!

Cheers

EPPP

Veganforlife

11-13-2009, 11:40 AM

eachpeachpearplum

11-13-2009, 12:17 PM

Oh, I so agree. RP was VERY informative. I learned a lot from her...

hmmmm, wonder if we can copy and paste..........seems like so much work though.......

Ah yes, Ode to RP. . .:o

Yes I was actually thinking about that myself. What about just copying the link with a brief description of it's contents?

Perhaps a new thread could be started titled "Worth a Second Look Archive Threads". A place for everyone to put links to threads that just scream to "not be lost in the shuffle"! :rolleyes:

EPPP

Veganforlife

11-13-2009, 12:58 PM

Have at it...!

RawKnitster

11-13-2009, 01:45 PM

Found a new onion bread recipe that I like even better than Matt's Famous Onion Bread. This one is from Matthew Kenney in the book "entertaining in the raw". Very similiar to Matt's onion bread.

6 cups chopped (sweet Vidalia)onions (I used yellow Walla Walla onions)
2 Tablespoons chopped garlic
1 cup ground sunflower seeds
1 cup flax meal
1/2 cup olive oil
2 teaspoons sea salt
1 Tablespoon dried oregano plus more for sprinkling
Black pepper

Put onions and garlic in a food processor and process into small pieces (but not mush), place in a bowl. Add remaining ingredients and mix well. Spread on Teflex sheets about 1/4 inch thick and sprinkle with a bit more dried oregano. Place in a dehydrator for 6 hours. Cut into 2"x3" rectangles, then transfer to screens and dehydrate 4 hours more, or until dry and crispy.

I used 3 large onions which looked like about 6 cups. It spread out to cover most of 3 Teflex sheets. I dehydrated it overnight, then flipped onto screens, dried another 12 hours, then cut into cracker size.

It was excellent whether soft, like bread, or crispy like crackers. Makes excellent croutons. Hate to say it, but I ate one entire sheet in day. Has a rich, buttery flavor without the bite of nama shoyu. I couldn't stop eating it!

On a side note: Matthew Keeney's new book is excellent. I currently have it checked out from the library, but I want my own copy. Putting it on my Christmas wish list.

Thanks for bringing this thread up again. :)

eachpeachpearplum

11-13-2009, 01:58 PM

Thanks RawKnitster! Yes I too have it on my list Xmas. I had always considered reducing the size of the onion pieces and I think the addition of the garlic will be a treat, I'll give it a try and do as you suggest and cut into cracker size and dehydrate until crispy. . .YUMMMMMMM! :cool:

Cheers,

EPPP

Veganforlife

11-13-2009, 02:00 PM

I've ALWAYS made it w/the onions chopped smaller. I like it better that way. Just because says in THEIR recipe I have to do it a certain way, doesn't mean I have to follow it. I didn't like the big hunkin' chunks of onions... :p

I'm such the Raw food rebel! LOL!

eachpeachpearplum

11-13-2009, 02:23 PM

Veganforlife

11-13-2009, 02:26 PM

Oh you don't have to tell me...I'm from the 70's baby! Rules? Establishment?

Pffft!

...and don't you mean RAWk on.... hee hee

::runs away giggling::

::because you can't change it::

eachpeachpearplum

11-13-2009, 02:29 PM

::because you can't change it::

My 5 year old is asking me why I'm laughing so hard. . . .:D

eachpeachpearplum

11-13-2009, 07:33 PM

This is a post I did in one of my Theads on what to feed kids and thought it would be good to include it here as not everyone looks at the rawkids section!

I made these and they take quite awhile to dehydrate then come out looking like black/brown "piles". So unappetizing I actually was going to toss them.

I stepped away and the next thing I noticed my daughter had put two plates with said muffins on the table and they were both sitting there happily munching away !

I did not see this recipe in her book but in Shazzie's great DVD series (remember Alissa's first!!! ).

Shazzie's Sticky Blueberry Muffins

1 banana
1/2c. fresh blueberries (or fzn, thawed no including resulting liquid)
1/2c dried blueberries - briefly soaked, optional
15 dried apricots - soaked
1c. almonds - soaked
1/2c. Kamut grain - soaked 1+ day
1/2c. wheat grain - soaked 1+ day (I used spelt for lower gluten)

Put all but fresh/frozen blueberries into food processor. If using include 1/2 dried blueberrues into first step. Process till very well incorporated. Add remaining blueberries and pulse just till mixed in but still keeping their shape.

Spoon loosely into paperless muffin tins. Dehydrate overnight. Remove from tin onto dehydrating screen, placing upside down. I scored the bottom with a deep edge to edge X at this point to assist with dehydration of interior. Continue dehydrating until end of day or desired firmness. Keep in fridge or freezer.

I had doubled the batch and they lasted in the fridge for three weeks!.

TIP: These would travel quite well w/o keeping cold! AlsoIused a minimuffin tin as these are dense plus getting the inside just right did not work very well with the standard size muffin :o

http://i673.photobucket.com/albums/vv96/Eachpeachpearplum/20080527_LastUKHolsIJ_Bday_0264.jpg

http://i673.photobucket.com/albums/vv96/Eachpeachpearplum/ShazzisRawBlueberryMuffins03-1-1.jpg

http://i673.photobucket.com/albums/vv96/Eachpeachpearplum/20080529_LastUKHolsIJ_Bday_0129.jpg

anniez

11-17-2009, 09:10 AM

[QUOTE=eachpeachpearplum;570319]
This is a post I did in one of my Theads on what to feed kids and thought it would be good to include it here as not everyone looks at the rawkids section!

I made these and they take quite awhile to dehydrate then come out looking like black/brown "piles". So unappetizing I actually was going to toss them.

I stepped away and the next thing I noticed my daughter had put two plates with said muffins on the table and they were both sitting there happily munching away !

Spoon loosely into paperless muffin tins. Dehydrate overnight. Remove from tin onto dehydrating screen, placing upside down. I scored the bottom with a deep edge to edge X at this point to assist with dehydration of interior. Continue dehydrating until end of day or desired firmness. Keep in fridge or freezer.

I had doubled the batch and they lasted in the fridge for three weeks!.

TIP: These would travel quite well w/o keeping cold! AlsoIused a minimuffin tin as these are dense plus getting the inside just right did not work very well with the standard size muffin :oQUOTE]

Thanks, EPPP, for putting this here. I have never read the raw kids stuff because I don't have any raw kids. Just me.

I have a question about the muffin tin - doesn't it get too hot in the dehyd?

I think I may look for a mini silicone muffin pan. Wouldn't that be better?

Thanks again,

Annie

katchmoleen

11-18-2009, 11:20 AM

I have two trays of the second onion bread, the one without the nama shoyu, just finishing up in the dehy right now. Already ate two pieces :o. It is DELICIOUS! I am going to take it out while it is still a bit soft.

Oh, and no way could I get three trays out of it. I barely got two trays, spread to about 2 inches from the edge of a tray. But Oh MY is it good, and all my kiddos (who were like EWWWW when I dumped all those onions in) said it was GOOD. Can't wait to have an avocado and tomato sannie with it!

apb1172

12-29-2009, 10:16 AM

anniez

01-13-2010, 10:15 AM

bumping - lots of good info here

somelikeitraw

02-12-2010, 06:44 PM

bumping - lots of good info here

Yes there is!!

Thick

02-26-2010, 02:55 AM

Thank you for this thread. My early attempts at breadlike recipes were so bad, they turned me off for a long time. I really appreciate these recipes!

Here's a link to Contessa's fantastic everything bagels. They also make a great cracker /sandwich bread, too.

http://www.rawfoodtalk.com/blog.php?bt=61283
(I'd cut and paste but my mouse is broken atm=/)

eachpeachpearplum

03-01-2010, 01:04 PM

Sorry not to have replied sooner I did not get a notice there had beem a post!
You know the tin did not get hot. but a silicone would work just as well or ever those little dixie cups cut down a bit. Just whatever holds the shape.

[QUOTE=eachpeachpearplum;570319][FONT="Georgia"]
[COLOR="Navy"][SIZE="4"]This is a post I did in one of my Theads on what to feed kids and thought it would be good to include it here as not everyone looks at the rawkids section!

Thanks, EPPP, for putting this here. I have never read the raw kids stuff because I don't have any raw kids. Just me.

I have a question about the muffin tin - doesn't it get too hot in the dehyd?

I think I may look for a mini silicone muffin pan. Wouldn't that be better?

Thanks again,

Annie

CrazyDelicious

03-01-2010, 02:58 PM

eachpeachpearplum

03-01-2010, 03:31 PM

Hi EPPP!

I haven't been around in a few years, but I used to drool over your threads then and got some great recipes from you!!! Am off to check out the kids raw section, as I now have a 3-month old and I want to get some ideas (even though it will be a while before he eats anything!!)... I don't think he will like the flavours I am used to, so I need to get some kid friendly ideas!

Also I love these bread ideas! When I first tried the onion bread from matt amsden I ate it exclusively for a month then went off it completely. I might try it again though - but with less nama shoyu - I now eat very little salt!

Its great to see you are still here!! :)

xx

Hi!

I too am not round much though only because I'm at a stage where I'm doing well on my own. The threads I have done in the kids section are really good. The best way to access them is through my name, then click on "Threads EPPP has written" and it will take you to all my work. I have a post within one of the threads that is a list of suggestions on first foods. That way you don't have to sift through loads when looking for mine. However saying that ALL the threads and posts within kids section is invaluable!

Feel free to email me and I will get you the link to that post on first foods.

All the best,

EPPP

ReneeH

02-14-2011, 11:02 PM

Bumpty-Bump! Great Thread for newbies!!!

verbena

02-15-2011, 05:29 AM

Yesterday I experimented with a flax free onion bread, and it turned out really good!

here we go...

1 cup of buckwheat flour (sprouted and dehydrated buckwheat ground to flour)
1 cup of ground chia seeds
3 medium sliced onions (i used the Food processor to slice them up)
tablespoon of olive oil
half teaspoon of salt
good grind of pepper
teaspoon of dried oregano
1 1/2 - 2 cups water

put the buckwheat flour and chia flour in a big bowl and add the sliced onion (I used red onions)
gradually add the water and mix the ingredients together, with your hands is best. you don't want the mix too wet, you're aiming for a thick dough like consistency. add the salt, pepper, oregano and olive oil and mix again, squishing it all together with your hands.
take half the mix and spread out on a teflex lined dehydrator tray with a spatula, you want to spread it as thin as you can make it, making sure there are no holes. put the other half of the mix on another tray and do the same.
Dehydrate for a couple of hours until the top is firm and dry then flip the bread onto unlined trays and dehydrate for a further 8 hours or overnight.
When dry slice up into squares or how ever you want! I cut up each tray of bread into 6 squares.

looking forward to making a sandwhich with this for lunch today.

The buckwheat and chia seem to make a good bread base, much lighter than flax seed and more bread like. I'm going to try it with other flavours, i've been thinking about cinnamon raisin bread for a while, watch this space...

http://i1190.photobucket.com/albums/z446/verbena-roo/Raw%20food/onionbread.jpg

DawnD

02-16-2011, 05:16 AM

Can't wait to try some of these breads. I absolutely love walnut pate with Matt Amsden's Onion Bread.

Mary Kay

02-16-2011, 11:36 AM

ReneeH --Thanks for bumping this thread!

Verbena,

MMMM, that looks good!

I've done all sorts of breads and just haven't gotten the guts to try it with ground chia - as when I grind chia, it just seems to have an off taste. I absolutely LOVE any kind of onion bread, but my kids - er not so much. Possibly, the onions are hiding this taste of chia? Do you think ground chia makes a good addition to a "plain" bread?

Thanks again,

Mary Kay

verbena

02-17-2011, 11:49 AM

Mary Kay,

I've not tried chia in a plain bread yet, so i'm not sure. I find chia has a slight nutty almost oaty flavour. most places i've read about it say it's near flavourless, but I think it has a pretty distinct flavour. when mixed in a buckwheat/chia combo that i used in the onion bread, I think it tastes similar to SAD wholemeal bread. on it's own the bread doesn't taste all that interesting, (but then i would never have eaten sad bread plain either) but making a sandwich or spread with avocado it is delicious and holds together really well.

DawnD

02-22-2011, 06:41 PM

Renee thanks so much for bumping. I never would have found this thread

I made the Zucchini Crackers. I split one batch and put 1tsp cinnamon and 1/4 cups raisins in one half and 1 TB nutritional yeast in the other half. Very, very good. The cinnamon raisin will cure a raisin bread craving any day and the texture is thick and hearty like a bread.

Eppp, where ever you are, thanks for all your hard work and for posting these recipes.