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.)
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!.
SUNFLOWER/ FLAX/SESAME SEED BREAD
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).
KALE/CASHEW CHEEZE PATE
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.
Posted in BREADS, cashew/kale cheeze pate, sandwiches, sunflower/sesame/flax seed bread
Tagged bread, cashew/kale cheeze pate, cheeze, my raw food lifestyle, MY RAW RECIPES, RAW FOOD LIFESTYLE, sandwiches, sunflower/sesame/flax seed bread