Re: Raw bread anyone? -- advanced

[Guest guest]

>

> Ann, what do you do for raw breads? I know that raw foodists use flax seed a

lot but since that's not legal on SCD I haven't managed to make a raw bread yet.

I did figure out that butternut seeds (soaked in lemon juice to make it more

digestible) can work as an alternative but that's a LOT of butternut squash to

open!

> Stacey

>

The simplest recipe is:

Soak raw nuts overnight, rinse thoroughly and dry in sun or in dehydrator at a

temp below 118 degrees F.

Grind into meal (flour, if you have a mill that will convert rather oily nuts

into flour -- I don't ).

Chop sun-dried figs, dates, mangos or other fruit (I have only used these) in

food processor without liquid.

Combine nut meal and enough finely chopped fruit to be able to press into 1/4 "

thick patty that will fit in the space in which you will dry it -- in a

protected but sunny spot outdoors, or in your food dehydrator. If you can

tolerate more sweetness, add raw, unfiltered honey or ripe crushed bananas if

you need more moisture to get the ingredients to stick together. I use raw egg

yolk instead, but not everyone is so adventurous.

Put the fruit bread patty in the dehydrator (the fastest method) and dry at

about 108 degrees F. for about 18 hours, or until firm and dry throughout. Test

as you would a cake for doneness in the center.

There are fancier ways, but this is the easiest and surest way of having a piece

of raw bread with something of a shelf life.

A savory bread patty can be made by substituting either sun-dried olives or

fresh ripe avocados and coconut flour for the ingredients above. In this

recipe, use salt and raw, unfiltered apple cider vinegar weakened with pure

water or raw egg yolk (no whites!) to get the right consistency for forming into

a patty.

Ann