Hit me with your best bread recipe--I'm CRAVING manna bread!!
Hey all! I am craving some major non-raw manna right now, and I'd love to find a recipe for raw bread that has a similar mouth feel...I've been doing some searching, but not finding quite what I am looking for. Can anyone help?
Replies to This Discussion
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Permalink Reply by coco on -
i got a decent taste and "mouth-feel" by sprouting some wheat berries, grinding them in my vitamix, and then dehydrating them for a few hours at 95 degrees.
however...
it is pretty bland. just because i liked it doesn't mean anyone else will.
i did try it with some raw nut butter...just a little bit, and i loved it!
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Permalink Reply by Elaina Love on -
Almond Cinnamon Bread
By Chef Elaina Love
4 cups almond pulp, packed (leftover from making almond milk)
1 cup olive, almond, sesame or coconut oil
1 1/2 cup flax seeds ground into meal (2 cups meal)
1/2 cup date paste, honey or maple syrup
2 tsp. cinnamon
1 cup raisins or currents
2 tsp. Celtic sea salt
1. Mix almond meal and flax meal together by hand in a large mixing bowl. Add the remaining ingredients and mix well with your hands.
2. Press onto a dehydrator tray lined with Teflon sheets or Parchment paper. It should be about 1/4" thick. Use your hands to smooth it flat. Flip the bread using another dehydrator tray on top, and remove the teflex sheet. Dry at 105 degrees for about 4 hours. Store in the refrigerator for up to a week, or freeze in a ziplock bag and remove pieces of bread as needed.
Find this and hundreds more comforting raw food recipes in my books and on my website: http://www.purejoyplanet.com/store/product_info.php?cPath=16&pr...
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Permalink Reply by jason on -
I make an onion bread that is unreal. Its a shoot off from matt ansdens rawvolution cook book.
Here goes:
1 cup flax ground in Vitamix
1 cup sunflower seed ground in food processor
3 large yellow onions finely sliced (cuisinart food processor does this great)
3 tomatoes; 1-3 jalapenos; red/green pepper; 2 cloves garlic, fresh herbs - mix in food processor
1/2 cup nama shoyu
1/4 cup olive oil
Mix it up in a bowl, spread on teflex sheet -flip when top dry and will peel - takes about 24 hours at 105 degrees.
I am so addicted to this stuff... Its unreal delicious. I guess you need to like onions and be able to cut them to enjoy this recipe though...
Peace and Love
Jason
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Permalink Reply by jason on
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I tried the fine chopper in my food processor and it was bad. It made the onions' flavor overwhelm everything. Let me know if the rough chopped chunks are good.
Thanks for the pepper reminder. No green pepper in recipe ; )
Jason
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Permalink Reply by jason on
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Hi there,
I tried the onion soaking, and it makes a big difference in the flavor. I soaked and rinsed twice and it made for a much less oniony bread - sweeter I guess. Anyway thanks for the tip, I'm gonna try one soak next time.
Jason
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Permalink Reply by RAW is the LAW on -
yes Suzanne,
Zoes bread is real nice, i make it quite a lot, but i wouldnt class it really as bread as it has no wheat in it. its more like a cracker especially when zoe makes it, mine come out a bit floppier, more suitable as a wrap. Just making some of the sacred? bread, now, off mr cousens DVD, which basically uses almondo flour - DHDed pulp from almondo milk, im sure that,ll be nice and sweet and light too, but again no wheat apart from the three berries they put in it! to make it kosher?
If you want the real deal then here's my recipe
Bread of Heaven
Ingredients
1C Wheat - sprouted for 1 or 2 days,
1C Buckwheat - soaked overnight,
1C Flax seeds - soaked overnight.
1-2 Tbsp oil (hemp or olive, aslong as its raw)
1 Tsp salt.
Preparation
FP all ingredients to form dough. Spread thinly onto non-stick sheet, pop into DHDer or oven on V low, flip after a couple of hours, continue in DHDer another couple of hours and voila -
simple but delicious, flat bread, i use it for sandwiches, wraps or just munch it on its own. Its actually quite sweet and heavy, proper satisfying bread.
Theres some photos of it on my website www.Life-Force-Foods.com
Hope you enjoy it,
Blessed Love, Chris.
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