Friday, October 4, 2013

Best Raw Bread EVER!

I've been looking for a recipe that would satisfy my love for toast.  This is it.  No flour, no bake, but you can bake it if you like.  I use my dehydrator for this moist, spongy bread.  Pop it in the toaster and slather with butter, homemade jam or any spread you choose.  It has a low glycemic index level, so it's great for diabetics and it's gluten free.  Best of all it satisfies my need for bread with long lasting results and no sugar crash!


  • 2 c almond flour
  • 1 c psyllium husks
  • 2 tbs chia optional
  • 1c ground flax
  • 1 tbs Ashwaghanda powder
  • 1 very large onion (pick the flavor you like best)
  • 2 lrg cloves garlic optional
  • 3 tbs coconut oil or olive oil (I use a basil olive oil)
  • 2/3 c water
  • 2 tsp salt (you can use flavored salts if you want to get tricky)
  • Add some herbs if you like!
  1. In a large bowl combine flour, husks, chia, flax, and ashwaghanda.
  2. In Vitamix or food processor add remaining ingredients and mix until it's a nice slurry.
  3. Add wet ingredients to dry.  Mix with a spatula to wet the ingredients.
  4. In your bowl turn the ingredients together with your hands to form a ball.
  5. You can at this point go two ways.  
  • Make into thee small loaves that are baguette shaped. This gets you more of the crisp crust and snack sized pieces.
  • Make into 1 large round or store-bought-bread-shaped loaf.  I do the round as I like to slice big pieces that fit in the toaster and come up high enough for me to grab!
     6. Place on lowest rack in dehydrator.  Start at 145 for 1 hour then drop to 105 for 3-5 hours, until you achieve a nice "crisp" crust.

Store this wondrous treat in the refrigerator to void spoiling.  I use it over the week. Slice and eat with your favorite spread or toast and eat.  Really this is a great bread!

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