raw sprouted breads?

[bananaberrie]

I have been looking on this forum for a little over a month and I notice there is not much talk about raw sprouted breads. I know a lot of the people here seem to stick to basic and simples, and I have not read LOLF so I don't know what it says I just lucked up on this forum by googling "raw food diet forum"

So I'm wondering, what is your opinion on raw sprouted breads. I mean it is a raw food. Do you guys eat them. I have made some and must admit I do enjoy it on occasion.

[bananaberrie]

Anyone? Any thoughts? Anything?

[ReneeH]

Hi! Well, Ezekiel breads are sprouted breads, but they are NOT Raw breads. The only thing that comes close, for me, is Manna Breads. You can get them at Whole Foods in the freezer section and they are a Raw alternative. I first got introduced to them by Sarma MeIngailis (who co-wrote Raw Food Real World). She has a Raw French Toast recipe in there that is just wonderful and it uses the Manna Bread.

You should read LOLF!!!! Alissa has some WONDERFUL Bread recipes in there!!! I actually do not miss bread at all. I make Onion Bread a lot (from Rawvolution) and I just use Romaine as a wrap too. Breads (Raw ones) kinda make me feel heavy, so I don't use them often.

[DebB]

I held off responding because I wasn't sure what you meant by raw sprouted breads... I've seen some recipes that are made with raw sprouted wheat and then dehydrated - but again, I wasn't sure if that's what you had in mind...

I also love Russell James's Mediterranean Almond Bread (http://gliving.com/mediterranean-almond-bread/), but like Renee ~ I don't make bread that often. *Ü*

[bananaberrie]

I held off responding because I wasn't sure what you meant by raw sprouted breads... I've seen some recipes that are made with raw sprouted wheat and then dehydrated - but again, I wasn't sure if that's what you had in mind...

I also love Russell James's Mediterranean Almond Bread (http://gliving.com/mediterranean-almond-bread/), but like Renee ~ I don't make bread that often. *Ü*


Yes, i was referring to making the bread myself. I made some already. I sprouted the wheat then put it in the food processor added some coconut oil, dried cranberries, orange zest, honey and spices. It turned out pretty good. I was trying to make something that would fill my scone cravings. The next batch I added olive oil and tomatoes and spices It turned out ok, but nothing to write home about.

I guess I was just wondering if others made it and how they feel about eating sprouted raw bread.

Renee is right it does give you that full feeling, but right now being new to raw that is helpful to me. Also I am a nursing mom so I feel like I sometimes need something solid in my belly.

Thanks for responding ladies ;)

[bananaberrie]

Also, I was wondering. Most of the raw bread recipes rarely call for wheat. Anyone know why that is?

DebB Thanks for the link. That web site is great!

[klomasius]

Wheat doesn't seem to cut it as well as the base of breads when it's raw. Other things like almond flour, flax and the like seem to do a much better job. That's probably why!

[RawHealthyBeauty]

Going by memory here, I think pretty much all of Alissa's bread recipes have something sprouted.

[DebB]

I guess I was just wondering if others made it and how they feel about eating sprouted raw bread.

While I don't make bread often - there's a reason. It's a challenge for me to maintain my weight, so I keep breads, crackers & desserts to a minimum right now.

Here's a recipe from my files. I've never tried it though, so cannot say it's tried and true. Sure look hearty!

Sprouted Grain Bread (like Essene bread)
Published by suzanne at 11:39 am under Raw Food Recipes

1 1/2 cups sprouted wheat berries, sprouted 1 day
1 1/2 cups sprouted buckwheat, sprouted 1 day
1/2 cup raw flax seed (not toasted), soaked about 1/2 hour
2-3 carrots, grated finely
2 apples, grated coursely
1 cups raw pumpkin seeds, dry (not soaked)
1 cups raw sunflower seeds, dry (not soaked)

To make the wheat/buckwheat dough, you will need either a food processor (with the S blade) or a single-gear juicer with the blank (solid) blade.
If using food processor: whir the wheat and buckwheat it until it forms a dough and all the grain is mashed up.
If using single gear juicer: feed the wheat and buckwheat in, and the dough will come out of the exit tube.
In a big bowl, using your hands, mix the wheat/buckwheat dough with the remaining ingredients.
Spread mixture onto dehydrator trays lined with teflex sheets, to a 1 cm thickness (approx.)
Dehydrate until top is not sticky to touch. Then flip and dehydrate until the top is not sticky and it will peel off the sheets. This should be a moist bread, so don’t dehydrate too much.

http://www.healthy-woman.info/rawfoods/raw-food-recipes/sprouted-grain-bread-like-essene-bread
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Dorothy is my FAVORITE YouTube subscription. She shared her recipe for Scones made with sprouted buckwheat. You might like to watch her other videos, I've learned so much from her:

Raw Coconut Lemon Scones - Dorothy (http://www.youtube.com/watch?v=qU1N2VpbwSw)
Sprout 2/3 c. buckwheat groats.
(How to Sprout Buckwheat)

Place 2/3 Cup of buckwheat groats into a bowl and cover it with 2- 3 times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. You need to give them plenty of time to soak, but also remember that buckwheat groats can take in too much water which will keep them from sprouting.

Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a goopy substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly.

At first you will notice a brown spot, and will then see a little sprout coming out.)

Mix together:
2 bananas, mashed,
the buckwheat groats
1/2 c. shredded coconut
1/2 tsp. cinnamon
3-4 drops lemon Stevia (or sweetener of choice, dates, honey, agave)
juice of 1/2 lemon (more if not using lemon stevia)

Blend with a fork or spoon. Or if you don't want whole buckwheat sprouts - can FP it.
Shape into triangles on freezer paper-lined dehydrator trays. Dehydrate at 105 degrees for 4 hours, then flip and dehydrate for another 4 hours, or until desired texture. Great warm, with cherry chia jam or lemon-cashew icing!

http://www.youtube.com/watch?v=841oqrhaHIY&feature=sub

Cherry Chia Jam
1/2 cup pitted cherries
1 T chia seeds
2 t honey
~ Blend

Lemon Cashew Icing
1/2 cup cashews
1 T coconut oil
2 T honey
pinch vanilla powder
pinch salt
lemon juice

[bananaberrie]

DebB, Thank you so much for the scone and bread recipes!! I can't wait to try them they all sound so good!

Raw scones! :excited: I'm sooo excited!! :dance:

Got any good ideas for a raw version of coffee? To go with my scones.

[DebB]

You might want to take a look at Dorothy's video on her buckwheat scones - I'll be honest, I've never had a scone so I don't know what they're really like? But, I'll post the other recipes I have in my file for scones: (Seeing how you're so excited and all - wink). Sorry, can't help you with the coffee..

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Lemon Blueberry Scones (recipe by Elaina Love)
4-1/2 c almond pulp
1 c coconut oil
1 c flax seeds ground into meal
1/2 c agave, honey or date paste (I used agave for 1 batch, honey for the other)
1 T lemon zest
1 tsp. sea salt
1 C dried blueberries

Mix the almond pulp and the flax meal together BY HAND in a large mixing bowl. Add the remaining ingredients and mix well. Divide the batter into half and shape into two 1-inch round loaves. Cut the circular loaves into 8 small triangles, for a total of sixteen pieces.

Dehydrate at 135 degrees for two hours. Check the texture of your scones. If more drying is needed, adjust the temperature to 105 degrees and continue dehydrating for an additional two hours.

http://www.rawfreedomcommunity.info/forum/showthread.php?t=611&page=12

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Alla's Cranberry Scones - boutenko

2 cups apples, grated
2 cups carrots, pulp (leftover from making carrot juice)
2 cups raisins (or chopped dates)
1 cup cranberries (fresh or dry)
2 cups almonds, ground
1 cup flax seed (blended with 1 cup water)
2 tablespoons agave nectar (raw)
3 tablespoons olive oil

Directions

Note: you have to experiment to get the consistency desired. Can add some cinnamon. Perhaps blueberries instead of cranberries.

Mix ingredients with hands.

Drop by spoonfuls onto teflex dehydrator sheets.

Dehydrate at 105-115 degrees for several hours (approximately 4 hours on one side, then flip and dry for 3 hours on the other side.).

Victoria Boutenko's 12 Steps to Raw Foods

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Berry Good Scones - By Brigitte Mars
(http://www.brigittemars.com)

Makes 24

2 C buckwheat, sprouted
2 peeled bananas
3/4 C dates, soaked 20 min
1 tsp cinnamon
1/2 tsp cardamom
1 tsp vanilla (optional)
1 C blueberries

Combine all ingredients except the blueberries in a food processor and blend. Stir in the blueberries. Drop the mixture in scone shapes (rounded triangles) onto solid dehydrator sheet and dehydrate 4 hours. Remove the dehydrator sheets, turn the scones over onto the dehydrator tray, and continue dehydrating for another 4 hours or until dry.

================================================== =============
Blueberry or Cranberry Snow Cookies/Scones
Blueberry or Cranberry Snow Cookies/Scones
4 apples
3 carrots
2 cups pitted dates (packed)
4 cups soaked almonds
1/2 cup Pure Joy Coconut Oil (softened not completely melted)
3 cups raisins
4 cups shredded coconut
3 cups soaked walnuts or pecans (dehydrate ahead for best results)
2 cups blueberries or cranberries (frozen ok)
2 cups golden flax seeds ground into meal
1 tsp. Celtic sea salt
3/4 tsp stevia powder (optional)
2 cups dried apples chopped fine in a food processor
Place apples, carrots, almonds, and dates in food processor or juicer alternate fruits, nuts, dates (very important).
Mix all the ingredients together in a bowl.
Shape into 2 oz round cookies or 4 oz scones using 1/4 or 1/2 measuring cup. Dehydrate at 105 degrees (approx. 8 hours). Refrigerate if keeping more than 4 days.
Makes 60 cookies or 30 scones.
Enjoy Snow Cookies/Scones with Coconut Honey Butter.

================================================== ================

[bananaberrie]

DebB thanks again, I have a lot of almond pulp just waiting to be used in my freezer. Now I know exactly what to do with it. So excited. I also think I have buckwheat and am going to try the bread too.

the last batch of bread I made I think I let the wheat sprout too long and it has a strange after taste.

i watched the youtube video and will defeintly watch more. You have been such a huge help. Thank you so very much! :heart

[bananaberrie]

Ahh, I'm all out of dried blueberries! Oh the shame of it all. I now have frozen blueberries in my dehydrator! In about 3-5 days I will have some blueberry lemon zest raw scones! Well one thing about raw, you learn a new level of waiting and patience.

[DebB]

DebB thanks again, I have a lot of almond pulp just waiting to be used in my freezer. Now I know exactly what to do with it. So excited. I also think I have buckwheat and am going to try the bread too.

the last batch of bread I made I think I let the wheat sprout too long and it has a strange after taste.

i watched the youtube video and will defeintly watch more. You have been such a huge help. Thank you so very much! :heart

You are so welcome! I hope the recipes turn out well ~ I haven't tried any of them yet. *Ü*

[somelikeitraw]

Got any good ideas for a raw version of coffee? To go with my scones.

THIS (http://www.rawfoodtalk.com/showthread.php?t=29006&highlight=coffee) is an old post from another area of this site. Haven't tried it. Hope it helps.

[bananaberrie]

THIS (http://www.rawfoodtalk.com/showthread.php?t=29006&highlight=coffee) is an old post from another area of this site. Haven't tried it. Hope it helps.

Wow that does look really good. I'll have to stock up on all the ingredient.
Thanks so much.

DebB, just wanted to let you know I made a batch of the Lemon Blueberry Scones. SOOOOOOO Good!!!!

That one is going down in my recipe book, next I am going to try the bread, b ut it turns out I don't have buckwheat I wonder if I could use barley instead?

[DebB]

Yay! I'm so happy that you were pleased with how they turned out!! I'll have to give them a try ~

Hmmm - I wish I could help you out on subbing barley for the buckwheat, but I have zero experience with barley (and I haven't tried that recipe before). I wonder if you could make a 1/2 batch of even smaller and give it a try...? *Ü*

[bananaberrie]

Yay! I'm so happy that you were pleased with how they turned out!! I'll have to give them a try ~

Hmmm - I wish I could help you out on subbing barley for the buckwheat, but I have zero experience with barley (and I haven't tried that recipe before). I wonder if you could make a 1/2 batch of even smaller and give it a try...? *Ü*

That's a good idea. The scone recipe made a lot of scones so I froze most of them. I figure I'll pull them out and warm them in the dehydrator when I want one. Since I am the only raw person I know, that lives near me, (of course I have met all you wonderful people) it is probably a good idea to half all the recipes to avoid wasting the food.