Hope everyone is having a great week so far. The weather here has been drab and I am hoping for some sunshine soon. Yesterday I pulled out the dehydrator after finding a yummy looking raw bread recipe I wanted to try. I love bread and I have not had too much luck in finding a raw bread recipe that I really like.... until now! The recipe comes from the very talented Russell James and is on his blog here. I followed it exactly but cut it in half. Here it is...
Russell James's Nut Free Bread
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
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.
Here is a piece of the batch I made slathered with avocado.
I topped it with tomato and basil and ate it for lunch with a simple salad of shredded carrots, spiralized golden beet and some herb marinaded veggies I made.
I topped the salad with Natalia Rose's Liquid Gold Elixir dressing. I also used the same dressing to marinate the veggies.
I mixed mushrooms, cherry tomatoes, cilantro, and some dressing..
tossed them on a dehydrator sheet
and two hours later, here they are...
After drooling over all the beautiful entries in Heather's Moonie pie contest, I had to order the book myself. I got busy making moon pies and I have to say, they are delicious! Mine are not as pretty as most I have seen on Heather's blog, but they are really tasty!
In my defense, I was impatient and did not let the layers set up as long as directed to. I had fun trying and will have fun trying more flavors! BTW... Heather, you truly are a dessert Goddess! To buy Heather's Moonie Pie e-book, click here. Also, check out her Just Desserts e-book, which I reviewed in this post.
Enjoy your week!