05-04-2012, 05:32 PM
Onion bread?!? I HATE IT!
Sorry to start on a sour note (seriously sour), but I'm a sandwich girl, they are quick, easy and my go to lunch. I would love love love :heart:heart::heart if you guys could share some bread recipes. And it would be awesome if you had any low fat bread recipes. PLEASE HELP ME!!! Help me get off the cooked bread!!!!!
Here are our two favorite "bread-type" recipes. Even though the first one is labeled 'crackers' - I use them for open face sandwiches. I actually use about 1/4 cup in an egg ring to shape them and have them all uniform (they dehydrate at the same rate that way). They're hearty and they hold up well:
Rainbow Vegetable Flax Seed Crackers
By Diana Stoevelaar of www.AwesomeRawsome.com
Makes 4 Dehydrator trays
5 Cups of purified water
4 Cups golden flax seed presoaked (about 1.5 hours of soaking time)
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage (100 grams)
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped (I use carrots)
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach (I use one bunch of cilantro)
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
(I use rounded spoons of all the spices, I like them flavorful!)
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
1 Tsp. poultry seasoning
2 Tsp. sea salt
1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.
2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.
3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.
4. Stir the flax mixture until well combined.
5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.
6. Dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.
7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.
8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.
Enjoy them with Spicy Almond Cheeze or with a pâté. Crackers are also a wonderful accompaniment to soups and salads.
Variation: Grind 1 cup of the flax seeds and add to the soaked flax when adding the minced vegetables. Soak the remaining 3 cups of flax seeds in the 5 cups of water. The ground flax seeds will absorb the remaining water later.
~ I filled up closer to 5 trays with the batter, probably due to the size of the veggies I used.
~ Since Diana didn't specify what temperature to use, I dehydrated mine at 110. They were ready in about 18 hours.
~ The crackers' edges curled up on me. I'm wondering if it might have to do with dehydrating them at too high a temp. Hers were so perfect and flat! *scratching her head*
We love these as well too. They also make a great pizza crust too. Rene has a YouTube video for these as well: http://www.youtube.com/watch?v=lMR-qJ-dd7s
Italian Wraps - Rene Oswald - with Deb's tweaks
First step - grind 1 cup flax seed, set aside
Soak 1/4 cup sundried tomatoes for 30 minutes, reserve liquid
1 red pepper, cut into 1.5" chunks
1 small onion
Blend on low speed in food processor. You want it a bit chunky.
To the blender, add:
4 carrots, cut into 1.5" pieces
1/4 cup sundried tomatoes, soaked for 30 minutes, reserve liquid
2 cloves garlic
1 cup sunflower seeds (s & d)
1/2 cup buckwheat groats (s, s & d)
2T tomato powder
1/16 - 1/8t cayenne pepper
1/2 cup water
Stir in by hand:
The ground flax, red pepper & onion
1 tsp salt
2 t dried basil
2 t dried oregano
1T lemon juice
Blend this well until smooth. On a Teflex sheet, spread about 1 1/2 cups of batter. This makes 2-3 cups/wraps. Take another Teflex sheet on top and using a rolling pin, roll on out into any shape you want.
About 2 hours, flip, peel off teflex sheet. Dry for 3 more hours. Will be pliable after 5 hours of dehydrating. (Deb's note - dehydrating takes longer because I make them thicker. About 10-12 hours)
05-06-2012, 06:04 AM
I don't like the onion bread either.
Russell James has several breads that get the highest praise!
This one he's famous for:
AND this is his newest one, which is a soft, spongy raw bread:
08-30-2012, 07:04 PM
i just made a post about bread mine is always dry and hard and techniques to make it like traditional bread or buns
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