By the looks of my kitchen a bakery just opened shop! I need my own cafe or company…I have food everywhere! My passion for raw foods only increases over time, it has yet to diminish in the least bit over the past 4 years. My husband and our dear friend Craiger (who is staying with us for 2-3 weeks) are loving this as well. They are my taste testers and so far they have LOVED every single one of them. I don’t share that to be tooting a horn here, it just tickles me that Craiger who is new to understanding what raw foods / dishes are has been raving non-stop over every raw recipe I make. I love it! He wants me to teach him how to make several of the dishes already. And that is where my passion really is, to teach others, to encourage others to add more healthy dishes / foods into their diets.
Anyway, I tweaked this recipe from my original recipe for the Honey Oat Bread recipe and to be honest they are both delicious. Even though I experimented by adding in extra ingredients, decreased some and increased others, it really didn’t affect the outcome at all. I am truly in heaven. This has opened yet another whole world for me to explore in and that is literally what I did all day today. Time to kick up my feet and rest my little tootsies.
- Making oat flour: first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
- Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, French Garden Seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, date paste, and lemon juice. Blend till everything is well incorporated. Depending on how moist your almond pulp is, you may need to add water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- Remove the batter and shape into the desired size. Score the top with a knife. I later used these score marks as a guide in slicing my pieces.
- Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Remove from the dehydrator and slice your bread pieces to a desired thickness. I did mine at about 1″. Return to mesh sheet laying the pieces flat.
- Decrease the temperature to 105 degrees and continue to dehydrate for approx. 10 hours. As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy to where it sticks to your finger but you also don’t want the bread to dry out too much.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.