Raw Onion, Olive, “Cheese” Bread

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For those of you who love bread, but are on a gluten free/grain free/flour free/raw (or simply like to eat really healthy) diet, this recipe is for you! The good thing about this recipe is, you do not need a dehydrator to make it! You can use an oven on a low setting with the door slightly ajar. With the sweet onions, salty olives and savory nutritional yeast, this bread is packed with flavor. Unlike some raw breads, this bread is very similar to traditional bread. It is not crisp or chewy, it is soft and doughy! The recipe also comes together quite quickly. This bread smells amazing as it is dehydrating! I guarantee you it will not last long in your house! 😉

Recipe:

Slightly adapted from this: Onion Cheese Bread

  • 2 c whole almonds
  • 1/2 c ground psyllium
  • 1/2 c ground flax
  • 1/4 c sundried tomatoes
  • 2 cloves garlic
  • 2 whole onions
  • 1/4 c water if needed
  • 1 c nutritional yeast
  • 1 T balsamic vinegar
  • 1 T dried mixed herbs
  • 5 T chopped olives
  • salt to taste (I used a mix of 3 T of miso and 1 T tamari)

Directions:

First grind the almonds in a food processer to small pebbles. You do not want a fine meal, but not chunks either, somewhere in between. Remove the ground almonds into a bowl and process the remaining ingredients except olives until smooth (you can add a tiny bit of water if necessary at this point). Pour the ground almonds back into the food processer and process until mixed. The dough should just stick together when pressed. Do not add water unless absolutely necessary. Place dough onto a mesh dehydrator sheet or a parchment lined baking sheet (if you are using the oven). Shape into a loaf and score with a knife into slices. Place in the dehydrator at 145 F for about 1 hour or in the oven with the door ajar at 175 F (or as low as it will go) for the same amount of time. After an hour, the loaf should form a nice crust. Cut the loaf into slices and lay onto your tray. You can dehydrate/bake at the same temperature as before for about 3-4 hours or until the slices are at your desired dryness or you can turn the dehydrator down to 115F for 10 hours. If you are not using a mesh sheet, you will have to flip the slices have way through. Once cooled, store the slices in a sealed container in the fridge.

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Submitted to: Wellness Weekend

6 Comments

  1. Vicky, you continue to bust out the incredible recipes and this one looks like a winner. xoxo!!!

    • Aw, thanks Carrie! This bread really is a winner (if I do say so myself)! 😉 I think I like it better than “real” bread…

  2. Pingback: Raw Banana Walnut Bread | Sweet & Healthy Living

  3. Vicky…..I will have to hire you as my personal chef =)

  4. Pingback: Raw Spaghetti Bolognese | Sweet & Healthy Living

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