Category Archives: BREADS

THE RAWTARIAN: a definite go-to recipe resource

POST #789
Ooh ooh ooh!  I’ve just finished raiding The Rawtarian’s site  I haven’t been this excited about a recipe site in a long time.
Laura-Jane, the Rawtarian has an extensive, fantastic collection of delicious recipes available to all comers.  What I like most about her recipes is that use ingredients which are fairly easily accessible to most people (i.e. there is no “young Thai coconut”, nor are there expensive nuts, or exotic fruits which may not be available in many localities). 


What I really like about these recipes, aside from everything else I have mentioned, is the helpful comments Laura-Jane includes at the end of each recipe.  

These are accessible, usable, tasty recipes.  Go there. Make that!



BREAD: New Recipe: Tomato/Walnut Bread

Tonight, I am making a new tomato bread recipe I found on Daily Raw Cafe (yea! Terilynn is back making new recipes!!

Terilynn says that she developed this recipe from one of my favorite recipes: the  sunflower/flax seed bread, in Ani Phyo’s Raw Food Kitchen recipe book.

I am interested to see how this bread is going to turn out, because I had some issues in the preparation:

  • I mixed all as specified, but, as usual, in making bread (or crackers), it was necessary to add more water in the spreading on the teflex sheets.
  • There was not enough “dough” to make two dehydrator sheets worth of bread, if the bread is going to be as thick as the bread in Ani Phyo’s recipe.  I ended up making one “thicker” tray, and one thinner (may turn out to be crackers) sheet

These are not real problems, actually.  They just open up the opportunity for me to reformulate the recipe to my liking.  Stay tuned!  Tomorrow, I will tell you how this bread turned out (after I make some sandwiches!)


Tonight is experiment night, i.e. I’m trying out a new recipe!  This one is Ani Phyo’s zucchini flax seed bread, from her new book, Ani’s Raw Food Essentials.  I love Ani’s sunflower/flaxseed bread from her first book, Ani’s Raw Food Kitchen, but this one, which is smooth, as opposed to “seedy”, sounds interesting.

The recipe, on page 23 of the book, calls for 2 C chopped zucchini, 1 C almond meal, 1 C flax meal,  1/4 C olive oil, and some sea salt.   This mixes up into a very stiff batter – I found I had to wet my hands with water to spread it out over the Teflex sheet.  It is in the dehydrator for 4 hours, and then I will turn it and dehydrate it for 5 more (I’ll check it when I wake up at 5:30).  It is supposed to be soft – if it is, then I’ll pack some sandwich ingredients in the morning, and assemble a sandwich for lunch at work (I’ve found that, if I make the sandwich and carry it with, the dehydrated bread absorbs all the liquid and I end up with a weird pudding)

I’ll let you know how it turns out tomorrow.  (I’ve just run past the dehydrator, and it does smell yummy.)

SANDWICH FOR LUNCH TODAY: Sunflower/sesame/flax seed bread with kale/cashew cheeze

I made the sunflower/sesame seed bread last night for a client request, and then I took some of the extra with me to work today for lunch.  I had some leftover cashew/kale cheeze, and some orange bell pepper, so I took that along.  I did not make up the sandwich before I left, because, in my experience, the bread gets soggy very fast, and then you just have glop after 4 hours.

Anyway, I spread the cashew/kale cheeze on the bread (see below), thinly sliced the orange bell pepper and placed it all over the the sandwich, and put on the other slice, and enjoyed a lovely, delicious very filling and lasting sandwich.  (Even though I have been doing raw food for a long time, I am always amazed at how some things have staying power, and, with others, you want to eat again in a couple of hours.  Sandwiches on this bread are my favorite on long days.)   Yum!.

This recipe is based on a recipe from Ani Phyo’s Raw Food Kitchen

1 C ground flax seeds
1/3 C w hole flax seeds
½ t sea salt
1 clove garlic, minced
2 T onion, chopped
1-1/3 C water
2/3 C sunflower seeds
1/4 C black sesame seeds


  • Mix first six ingredients. Add sunflower and sesame seeds and mix well.
  • Use the back of a spoon to spread batter evenly on one a teflex sheet over a dehydrator tray (I find it easier to put the mesh sheet between the teflex sheet and the tray)
  • Score batter on trays into 9 slices, using the back end of a spatula.
  • Dry at 110 degrees F for 3 hours.
  • Remove the tray from the dehydrator.  Place a mesh dehydrator sheet on top, and a dehydrator on top of that, then flip the assembly.  Remove the top dehydrator tray and carefully peel off the teflex sheet.
  • Dehydrate another hour or two (depends on your atmospheric conditions – it is very humid here, so I ended up dehydrating for 2 more hours this morning)  before serving

The bread will keep in the refrigerator for 4 days. Frozen, it will keep for a month.

This bread  is fast enough to make that you can make it whenever you want it – the only thing is that you need to be around (and awake) for 5 hours to get it out of the dehydrator before it gets hard. (Or you could eat it hard).

1 C cashews, soaked and rinsed
2 C kale, chopped fine
2 – 3 cloves garlic, chopped
1/4 C onion, chopped
1/4 C extra virgin olive oil
Salt to taste (I don’t use it)


  • Thoroughly combine ingredients in the food processor and process fine.

BREAD!! I’ve made BREAD!!!

In my on-going search for a sandwich that did not involve a leaf,  I started making some  bread experiments tonight.

One was some sprouted wheat buns, made with dates and sprouted wheat. They are still in the works.

Fresh out of the dehydrator!!!  I made Ani Phyo’s Black Sesame Sunflower Bread, and it is good.  I was somewhat worried because of all the whole seeds in it, but it is really not that bad.  I started it at 7pm, flipped it at 10 pm and took it out at 11 pm (it seemed strong enough, and I made  little sandwiches by quartering one piece and putting some avocado and some cheez on them, and gave one to my room-mate.  Satisfied with the results, I took the whole tray out.

The recipe from Ani Phyo’s book, Ani’s Raw Food Kitchen (which, incidentally, I bought for that bread recipe) is:

1 C ground flax seeds
1/3 C w hole flax seeds
½ t sea salt
1 clove garlic, minced
2 T onion, chopped
1-1/3 C water
2/3 C sunflower seeds
14 C black sesame seeds

Mix first six ingredients. Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one dehydrator tray.  Dry at 104 degrees F for 4 hours.  Flip and score into nine slices.  Dehydrate another hour before serving.  Serve warm.

I scored the batter before I started.  I dehydrated for 3 hours, then flipped the bread, and dehydrated for one more hour.

This is fast enough that you can make it whenever you want it – the only thing is that you need to be at home (and awake) for 5 hours to get it out of the dehydrator before it gets hard.  I’ve got 8 slices left now, so that would be 4 whole sandwiches, and then I can make some more – it doesn’t take that long to put it together.

Because this is dehydrated, I think that, if I want to take a sandwich to work, I would have to carry the bread and the makings separate, and assemble the sandwich on the spot…. a fully made sandwich might soak up the liquid in the sandwich innards and fall to pieces.


I’ve found another bread recipe. This one looks like easy and fast to make. I like easy and fast to make.  I found it at Hi-Rawkus a wonderful site that I don’t visit enough.

based on a recipe found at

1 C carrot juice pulp
1/4 C cucumber juice pulp
1/2 C flax seed, ground
1 and 1/2 T dates, pitted and chopped
1 T raw coconut oil
1/2 t sea salt
1/4 C fresh water (optional)

  • In a food processor, thoroughly process carrot pulp, cucumber pulp, dates, coconut oil, and salt in a food processor.
  • Add flax seed and continue processing until a ball of dough begins to form.
  • If the mixture is too thick, incorporate some or all of the fresh water to help loosen it up.
  • On a teflex-lined dehydrator tray, spread the dough to about 1/2 centimeter to 3/4 centimeter thick.
  • Dehydrate at 105 degrees for 2 – 3 hours, or until dough is dry enough to be turned onto a mesh dehydrator sheet.
  • Score into bread slice-shapes.
  • Return the tray to the dehydrator and dehydrate for 3 – 4 more hours, or until bread is firm but flexible.
  • Remove tray from the dehydrator and separate bread slices.
  • Refrigerate finished bread in an airtight container.