Amazing Recipe for Garlic bread?

[Anndiamond]

HI out there!

My husband was very naughty last night and ordered a pizza. I did not have some of course but did have a sniff of the garlic bread that come with it.

I was thinking, there must be a fantastic way to make raw garlic bread so i am asking any of you out there do you have one you could please share with me??

Thank you!!!

Anna :)

[skier2]

Soak some brown flax seeds in purified water (maybe 2-3 cups) until they feel gelatinous in your hands (about 1/2 hour). In the meantime, quarter one large vidalia or other sweet or yellow (not white or red) onion, place in the food processor with 2-4 cloves of garlic (or more, to taste). Pulse to chop this fairly finely (1/4 inch cubes).
Add the flax seeds, a pinch of sea salt, some fresh thyme, oregano, rosemary, or a combination, and grind until the flax is mostly pureed and forms a sticky "goop". Wet the palms of your hands and scoop the mixture onto a teflex sheet, spreading with your hands to about 1/4 inch thickness. Dehydrate at less than 105 degrees for 12 hours for softer bread, or for a crisp cracker, flip and continue dehydrating for another 6-12 hours.

[spicyfull]

http://www.rawfoodtalk.com/showthread.php?t=49436&referrerid=4614

[raweater]

If you want a more bread like bread Juliano has a great pumpernickel rye bread that has garlic in it and I find this bread very addicting. The recipe is:

2 cups sprouted rye
1 1/2 T minced garlic
1/4 cup olive oil
1/3 cup carob powder
1 T caraway seeds
1 1/2 t celtic salt

Process all ingredients in food processor and puree. Form into a bread about 1 1/2 inches tall (I normally do about 3/4 inches tall) and dehydrate for 13-17 hours.

[lafsalot]

try this recipe -

http://www.rawfoodtalk.com/showthread.php?t=38089&highlight=jicama+garlic+recipe

Enjoy ~ Cathy

[raweater]

Well my rye is sprouted and I have Juliano's rye pumpernickel bread in the dehydrator it smells so good already, it's just the 3rd time I make it but it's really really good, definately the best tasting and most bread like in texture recipe I've done.