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Bread, bread, bread, bread, bread, bread, bread! I couldn’t be more thrilled to have bread back into our lives. When I created this recipe I wanted the corn flavor to stand up to the caramelized onions, I wanted texture, I wanted a mouth watering smell… I wanted it to taste amazing. Check, check and check…. and check! I decided to use some dried corn from my pantry that was all ready and waiting to be used, yet I wanted the sweet, plump pop of a corn kernel when I sunk my teeth into the bread. I feel that both forms of corn (dried and fresh) really added a nice texture and flavor.
Some of you may be new to seeing psyllium being used in a recipe. This little seed is known for two main things: its high fiber content and its binding property. It can be added into raw breads, smoothies, used to thicken sauces/dressings/batters, or to bind things like pie crusts and pie fillings. When using it however, be careful not to add to much as it could create an undesirable consistency.
This bread is wonderful on its own. No spreads required BUT should you like to dress it up a bit I suggest taking equal parts of soften coconut butter and raw honey and mix them together. HEAVENLY!
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.