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!)

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NEW BREAD RECIPE NIGHT

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.)

CARROT/CUCUMBER BREAD

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.

CARROT CUCUMBER BREAD
based on a recipe found at hi-rawkus.com

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.