robh
08-13-2012, 12:36 PM
http://www.rghware.com/rawSandwich.jpg
I find most raw breads to be very dense, very nutty, very flaxy and/or frequently overpowering in flavor.
When I use bread, I want it to do one thing; keep my hands clean! I expect the flavor, when bread is involved, to come from the toppings, not the bread itself. If the bread has any flavor at all, it needs to be mellow and versatile for sweet and salty applications.
I snagged this recipe from a RFT poster called "Hippie". The current version of his/her bread has morphed since it's original form. I took the original version and changed the flax seeds to chia seeds and *poof* the perfect raw bread (imo).
The flavor is mellow and slightly sweet (apples?). The texture is firm and a little chewy. The chia seeds give a little crunch. I love it.
Without further ado:
4 medium or 2 large zucchinis, peeled
2 small or 1 large apple, cored
1 large carrot
3 tablespoons of chia seeds soaked in 1 cup of water for 10+ minutes
1/2 cup raw almonds, ground (optional)
Step 1
Get your chia seeds soaking!
Step 2
Peal the zucchini and process it in batches. Dump each batch into a very large mixing bowl. Keep processing and dumping until you have processed all the zucchini.
Stir the chia seeds.
Step 3
Chop and core the apple(s) and chop your carrot so it fits in the food processor. Process these together. Remember, we are not looking for soup. Small chunks are fine. Dump this into the bowl with the zucchini.
Stir the chia seeds again so they don’t clump.
Step 4
Add the ground almonds to the large mixing bowl (The almonds are optional and don’t change the bread much, in my opinion). Mix everything together.
Add the chia seeds (it has probably been 10 minutes). Mix everything together. Remember the chia seeds are going to act like glue so make sure everything is covered.
Step 5
On pieces of parchment paper, wax paper or teflex sheeting, create very large, very thick, flat pieces of bread. Your bread should be at least 8 inches in diameter and 3/4 of an inch in thickness. This may sound silly, but this bread REALLY shrinks. For the authentic look, you can carefully trim the pieces into squares.
Step 6
Dehydrate for until the top is dry to the touch (6+ hours).
Flip the bread and remove the pieces of parchment paper, wax paper or teflex sheeting.
Step 7
Dehydrate to desired consistency or until all the water is gone (10+ hours).
Step 8
Enjoy. :)
I find most raw breads to be very dense, very nutty, very flaxy and/or frequently overpowering in flavor.
When I use bread, I want it to do one thing; keep my hands clean! I expect the flavor, when bread is involved, to come from the toppings, not the bread itself. If the bread has any flavor at all, it needs to be mellow and versatile for sweet and salty applications.
I snagged this recipe from a RFT poster called "Hippie". The current version of his/her bread has morphed since it's original form. I took the original version and changed the flax seeds to chia seeds and *poof* the perfect raw bread (imo).
The flavor is mellow and slightly sweet (apples?). The texture is firm and a little chewy. The chia seeds give a little crunch. I love it.
Without further ado:
4 medium or 2 large zucchinis, peeled
2 small or 1 large apple, cored
1 large carrot
3 tablespoons of chia seeds soaked in 1 cup of water for 10+ minutes
1/2 cup raw almonds, ground (optional)
Step 1
Get your chia seeds soaking!
Step 2
Peal the zucchini and process it in batches. Dump each batch into a very large mixing bowl. Keep processing and dumping until you have processed all the zucchini.
Stir the chia seeds.
Step 3
Chop and core the apple(s) and chop your carrot so it fits in the food processor. Process these together. Remember, we are not looking for soup. Small chunks are fine. Dump this into the bowl with the zucchini.
Stir the chia seeds again so they don’t clump.
Step 4
Add the ground almonds to the large mixing bowl (The almonds are optional and don’t change the bread much, in my opinion). Mix everything together.
Add the chia seeds (it has probably been 10 minutes). Mix everything together. Remember the chia seeds are going to act like glue so make sure everything is covered.
Step 5
On pieces of parchment paper, wax paper or teflex sheeting, create very large, very thick, flat pieces of bread. Your bread should be at least 8 inches in diameter and 3/4 of an inch in thickness. This may sound silly, but this bread REALLY shrinks. For the authentic look, you can carefully trim the pieces into squares.
Step 6
Dehydrate for until the top is dry to the touch (6+ hours).
Flip the bread and remove the pieces of parchment paper, wax paper or teflex sheeting.
Step 7
Dehydrate to desired consistency or until all the water is gone (10+ hours).
Step 8
Enjoy. :)