BREAD 101: with and w/o nuts!

[eachpeachpearplum]

Hello Everyone!

Here are some tried and true bread recipes. These recipes are not just variations of a theme. Each one is very different from the other so no getting board!

I would love to invite you to add bread recipes from Alissa’s Living on Live Food. I have made many great recipes from her book but not the breads.

As you see the recipes are on different posts within this thread. I found I had to break it up because there is a 10k word limit! So continue on for the recipes. . . .

Cheers,

EPPP

Pictures:
1. Challah Bread
2. crackers on left of group picture are Zuchinni Crackers
3. Mediterranean Bread
4. Apricot Bread. . . UPDATE: photo is of Grain free Apple flax bread see below & post #16
5. Grain Free Apple Flax flat bread rolled up w/nut butter

[eachpeachpearplum]

1. NUT FREE W/SEEDS Onion Bread (made famous by Matt Amsden in RAWvolution)

2. Zucchini crackers (not a bread but THE BEST non-flaxy cracker by Carol Alt in The Raw 50)

3. Apricot Bread (by Gabriel Cousens in Rainbow Green Live-Food Cuisine)

4. Grain Free Apple Flax bread ] (by Gabriel Cousens in Rainbow Green Live-Food Cuisine) See post #16 or link for recipe

5. NUT FREE Sweet Sacred Challah Essene bread (by Gabriel Cousens in Conscious Eating)

6. Mediterranean Almond Bread (from the UK’s Russell James, the raw chef. Online, no book yet)

7. NUT FREE Mediterranean Bread (from the UK’s Russell James, the raw chef. Online, no book yet)

8. Olive and Sundried tomato Focaccia (from Shazzie’s latest book Evies Kitchen order from www.shazzie.com in the UK)

9. Almond Toast (from restaurant Cafe Gratitude, I am Grateful)
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Photos:

1. Almond Toast

[eachpeachpearplum]

Onion Bread:

This recipe has been floating around for a few years now but I could not do a bread thread w/o including it here. I cannot recommend this recipe enough. The dehydrating brings out the beautiful sweetness of the onions and the bread comes out this gorgeous caramel colour. The dehydrating of this particular bread does cause a very strong but not unpleasant sweet onion smell to permeate the house. I love it but if others will not then put your dehydrator in the garage for this one!

3 lg yellow onions
¾ c. flax, ground
¾ c. raw sunflower seeds, ground (if avoiding nut/seeds sub with oat flour)
½ c. Nama Shoyu – I found this a tad much, just a tad.
1/3 c. olive oil

In a FP slice the onions on the slicing disc. Transfer onions to a large mixing bowl, add remaining ingredients, and mix until thoroughly combined. Hands work best here!

Spread 2 cups of the mixture on a dehydrating tray with a teflex sheet. Repeat until all mixture is used. Dehydrate 24 hrs. Flip tray over removing treflex sheet. Return to dehydrate another 12 hrs. When done cut into desired shape.

I added sage & thyme to this recipe. You may want to double as it does not make that much. Although I found that this does not keep its texture as well as others.
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Zucchini Crackers:

All I can say here is wow! These are the BEST crackers; especially for those of you who are not big into the traditional raw flax crackers. These are light with a great texture, a nice toast like crunch, yum! Another great thing about this recipe is that I love to make sweet and savory version. My kids love it with nut butter & jam. I love it with onion & avocado. Keep forever in a sealed glass jar so I tend to make FIVE times the recipe – really! However this does take 4 DAYS to fully dehydrate and you must do if you don’t want them to spoil. They are done when you break them in half with a snap! I am in damp Seattle so you in the desert areas could do less time.

I also want to add; please don’t discount Carol Alts two raw books. They are actually two of the best raw book I have in my large raw library. I strongly suggest adding them to yours.

½ c. golden flax seed, coarsely ground
¾ c. water
1 medium courgette / zucchini, aprox 2 c. cubed
2 c. walnuts, soaked; but not too long as don’t want soft
2 T. nutritional yeast

Soak flax meal & water in large bowl for about 1 hr until water is absorbed. Set aside. Put zucchini in FP and process until chopped small uniform pieces. Do not over process as you want pieces not mush, you want texture! Add to soaking flax seed meal. Put walnuts into FP and pulse until finely ground but again not mushy. You want a rice like pieces. Add walnuts to zucchini and mix well*, you will need to use your hands.

*At this point add your nutritional yeast or other flavouring of choice weather cinnamon & raisin or sage & thyme! These are very delicate in flavor which makes them very changeable.

Spread onto Teflex lined trays and dehydrate overnight. Flip and remove teflex. This may be a good point to score your shapes as they so crunchy you will not be able to later. Dehydrate further until completely dry 2-3 more days. Store in airtight glass container.
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Apricot Bread:

Dr. Cousens has put together a wonderful book here. There are many easy bread recipes both sweet and savory. This can be made into a loaf or flatbread and freezes well.

2 c. golden flax seeds, soaked
1 c. almonds, soaked
½ c. dried apricots, soaked
1 T. orange zest
1 ½ t. cinnamon (I used 2.5t.)
1 t. Celtic salt
½ vanilla bean
I also added 1.c currents & diced apple

Grind flax seeds coarsely, not too fine. Process drained almonds until meal-like again not too fine. Process apricots & vanilla in blender until smooth using some of the soak liquid. Combine all ingredients in a mixing bowl; add zest, spice, salt & mix well. Form into two loaves aprox 4x8x1 and slice into ¼” pieces. Dehydrate at 145F for 2-3 hrs. The at 115F for 2 hrs or until desired firmness.

I prefer to spread the batter out on this as the slicing from a loaf is a bit tricky because it is crumbly. This bread can have lots of additions to create it to your tastes.
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Here is a link to the Grain Free Apple Flax bread in the above photos: http://www.rawfoodtalk.com/showthread.php?t=10234
See also post #16 on the next page for more details about this recipe!
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Sweet Challah Essene Bread:

When we made this I actually halved the recipe as it make a LOT. We also braided it into a circular loaf, it was beautiful! Unfortunately our family has an intense dislike of buckwheat’s flavor which is a real shame as it make the most divine textured breads – light fluffy beadlike texture. So if you do like buckwheat please make this bread!

5 c. buckwheat, sprouted (rinse very, very well)
2 c. figs, soaked & chopped
8 T. flaxseeds, coarsely ground

Process the first two ingredients in a FP until blended but not a puree as you want some texture here; you may need to do this in three batches because of the volume. Separate dough into three equally sized strands and roll each in the flaxseeds. Braid the three strands into one loaf. Dehydrate.

[eachpeachpearplum]

Mediterranean Almond Bread: http://therawchef.blogs.com/russell_...st_thing_.html

A superb bread! I make lots and store it in the freezer with wax paper in between the slices. I rate this as the best all around savory sandwich bread. Check out Russell James amazing recipes on his blog and site.

Makes 18 'slices'

1/2c olive oil
1c sun dried tomatoes, loosely packed
3c almond flour*
1c flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
3T Herbs De Provence or herbs of your choice
2T marjoram or herbs of your choice
*You can make almond flour a number of ways. My favourite is to save the pulp from any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You could also use the almond pulp wet. Another way would be just to grind some almonds into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
- Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you're not tempted to eat it before it's ready) or until bread feels light in your hand. If the pieces don't fully come apart where you scored, use a knife to cut them.
So there you have it. Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagna leftovers to create 'cheese and tomato' sarnies, one of my all-time childhood faves!
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Nut-free bread: http://therawchefblog.com/nut-free-bread/

Another great bread from Russell James!

Makes 18 ’slices’
1/2c olive oil
1 ½c sun dried tomatoes
3c sprouted buckwheat (2 ½c dry & unsprouted)
1 ½c flax meal
3 ½c peeled courgette, roughly chopped
2c apple, cored and roughly chopped
3T lemon juice
2 avocados
1 large onion
½c minced parsley
- Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
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Olive and Sundried tomato Focaccia

Please buy Shazzie’s new book. It is actually a raw parenting book about her beautiful four year old daughter Evie. The recipes and each full colour pic would do just as well for those w/o kids! Lots of superfoods here!

250g golden flax seeds
50g green olives, pitted
10ml water
4 sundried tomatoes
5 Peruvian olives
Pinch salt

She also suggest swirling raw pesto throughout the bread!

Soak the tomatoes in water for at least an hour. Set aside.

Add the flax seed, green olives & water to a high speed blender. Blend until smooth and creamy. Turn out onto a Teflexed dehydrator tray and form into 2cm high rectangles.

Chop the sundried tomatoes and Peruvian olives into pieces and scatter onto the bread pushing them in. Sprinkle the salt on top. Dehydrate until not sticky in the centre.
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I Am Fun - Almond Toast

This is yet another amazingly original recipe. Great texture and flavour with lots of variations listed below. From the ingredients you wouldnt expect much and you would be sooooo mistaken! The book is also a hands down winner!

½ c. soaked almonds
2 c. almond flour
1/3 c. flax meal
1 c. veggie pulp – I used carott
1 t. garlic
1 t. salt
½ t. – 1 c. juice

Rinse and drain your almonds. Chop coarsely, and mix well with all ingredients except the carrot juice.

Now add ½ c. of the carrot juice and mix well. Your dough should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy/runny at all) but wet enough to stick together.

Have ready one or two dehydrator trays topped with the grid sheets, not teflex.

Now that the dough is ready, shape into a log. At the restaurant we make a log about 3” wide x 2” high. It’s probably best to just make the log on top of your cutting board. Just turn out the dough onto your cutting board and begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a half-inch wide. Plcae the slices onto the trays topped with the grid sheet. (I, EPPP, just spread it out as a thick flat bread).

Dehydrate at 145 degrees for hour, and then turn down the temp to 115 until crisp with no moisture remains.

You can easily add your favorite herbs and spices to this recipe. Our favorites are:

Rosemary Garlic: 1 T. finely chopped garlic, ¼ c. olive oil, 3 T. dried rosemary

Herbs de Provence: 2 T. herbs de Provence, ¼ c. olive oil

Pumpernickle Rye: 1 T. caraway seed, ¾ c. raw carob powder, 2 T. agave

Curry Dill: 4 T. curry powder, 2 T. dill, 8 soaked figs chopped fine,1/2 t. salt

Sun-Dried Tomato Basil: 12 sundried tomatoes soaked, 20large basil leaves chiffonade these and the tomatoes, ¼ c. olive oil

[DebB]

Wow! Thank you so much for sharing all these wonderful recipes ~ and your notes on them too! I appreciate this very much! *Ü*

[Crazy Healer Lady]

*HUGS*

I love you ^___________^ This is awesome. I needed an onion-free bread without nuts, and something without much flax. This is unbelievable. Thanks :)

[lsadeseyens]

eppp,

You always come through for us. Thanks for the recipes
Linda

[eachpeachpearplum]

Dont miss out I have added a bit to posts #1 & #2 at the bottom!

[eachpeachpearplum]

OK, I have added the Almond Toast recipe at the bottom of post #4!, Enjoy

[pixelkatt]

Awesome!! :) Thanks so much!!

[LotsaRaw]

EPPP,

Thank you!

[aslraw]

wow thank you so much

[Cinnamon]

Thank you so much for posting these wonderful recipes and pictures!! So, when are you having a sampling party?? :) I'll be right there!!

You have motivated me to get some fun breads going in the dehydrator, thank you!!

[eachpeachpearplum]

Thank you so much for posting these wonderful recipes and pictures!! So, when are you having a sampling party?? :) I'll be right there!!

You have motivated me to get some fun breads going in the dehydrator, thank you!!

Hey Cinnamon!

Ha ha ha, Would you believe I still only have a FOUR TRAY!. It is so frustrating!!!!!

First I was waiting for Alissa to come out with her "own" one then it looks like we really will be moving back to the UK (yippee) so dont want to buy a new one just to move a year later. So sorry no tasting parties in the near future

All the best,

EPPP

[shashibala]

Wow! Thank you for the recipes. I have some of the books, but haven't made those recipes. Your beautiful photos are so inspiring!
I have a four tray dehydrator myself. This means one thing at a time!
Thanks again!