Mellow Raw Bread
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)
Get your chia seeds soaking!
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.
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.
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.
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.
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.
Dehydrate to desired consistency or until all the water is gone (10+ hours).
Last edited by robh; 08-13-2012 at 12:38 PM.
One of my distant relatives so-say invented the conventional sandwich. I often wonder what he would think of raw breads. Most that I have encountered are not soft enough and taste revolting. There is one brand of cracker I like but they are expensive. This recipe sounds really nice and looks good too.
This recipe comes out flexible. It is not fluffy like bread, in the traditional sense. It is not dense like the nut breads though. It has a little give. It stays together. You have to give it a good solid bite before it gives way, but it's not chewy. I suppose it is hard to put in words, but the texture is my favorite part.
Chef Ito of Au Lac restaurant (and Russel James' copy) have revolutionized raw bread!
Soft, spongy and delicious!
Here's Russel James' recipe here:
AND now that Russell James has copied Chef Ito's famous bread, many other raw foodists have copied Russell James!
For example this one:
I also got one in my email the other day which did not use coconut meat, but I can't find it...I will post if I do!
I will make breads when I sort out my electricity supply (hoping for solar power). I have friends who've said I can use their kitchen anytime but I'd feel bad plugging a dehydrator in for best part of 24 hours!
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