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Olive Garlic Bread (raw, vegan, gluten-free)

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Raw Olive Garlic Bread Recipe
This bread came out really yummy.  It packs a lot of flavor with the garlic and olives.  I used raw black olives which had a rose hue to them and in return it gave a marbled effect to the bread.
This recipe has a wonderful lingering taste of garlic so if you are sensitive to garlic you might want to decrease the measurement to maybe 2 tsp.  If you use raw garlic be really careful because the raw version of garlic is VERY pungent.
It would be well served as a vessel for a raw nut cheese for sure but I have to admit that it carries it own weight beautifully and tastes amazing all by itself.



  1. Place the oats in the food processor, fitted with the “S” blade, processing until it reaches a fine flour consistency.
  2. Add the ground flax seeds, coconut flour, garlic powder, and salt.  Pulse till mixed.
  3. Add almond pulp, olive juice,  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.
  4. Add olives and pulse till just mixed in.  You could also stir these in by hand.
  5. Remove the batter and shape into the desired size.  Score the top with a knife. I later use this score marks as a guide in slicing my pieces.
  6. 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.
  7. 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.
  8. Decrease the temperature to 105 degrees and continue to dehydrate for approx. 16 hours.  As an indicator if it is dry enough, touch the center of the bread slices.  You don’t want it to be doughy but you also don’t want the bread to dry out too much.
  9. 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.

The Institute of Culinary Ingredients™

  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

20 thoughts on “Olive Garlic Bread (raw, vegan, gluten-free)

  1. Jami says:

    Amie Sue- this is absolutely delicious and was my favorite of them all! I loved the olive taste in this! YUM!!!!

    • amie-sue says:

      This was Bob’s favorite as well. In fact he just polished off the rest of it yesterday. I am so glad that you enjoyed! Thanks for posting. :) Have one heck of a fantastic day. amie sue

  2. Catherine says:

    Do you have any suggestions for an irish moss substitute? If I left it out would the bread just be denser?

    • amie-sue says:

      You can just omit it, it offers a “fluffier” texture. And nutrients. It will taste just as good in the end without it. amie sue

  3. sara says:

    Hi amie-sue,

    LOVE your site – it’s beautiful :). I don’t work due to health reasons…so having access to such beautiful recipes is a real blessing for me. Thankyou for sharing everything you do!

    One thing I can’t eat is oats, even gluten-free one’s. so, I will have to subst. that in your recipes. for this recipe, instead of the 1 cup oat flour could this work with another nut flour e.g. coconut, almond?


    • amie-sue says:

      Good evening Sara..well more like morning. I am up so past my bedtime. hehe But I saw your email so I thought I would make it my last before closing things down for the night.

      I am so happy that you are enjoying my site. I hope that you continue to do so. I am sorry though, to hear that you are working through health issues. I know how that goes. I hope you heal quickly and live in complete health soon.

      For this recipe, it should be just fine to use a nut flour or even buckwheat flour in place of the oats. I don’t recommend using that much coconut flour though, it is very drying and likes to suck up to much moisture.

      Ok, bedtime for me. Many blessings Sara and do keep in touch. amie sue :)

  4. Angela says:

    I wonder if there’s any ingredient that would create the fluffiness of Irish moss? I have severe reactions to carageenan (derived from Irish moss) and studies are coming out about how inflammatory it is. Irish moss comes up frequently in raw recipes and I usually don’t bother with making those recipes. But this bread looks incredible, and though it can be omitted, I’d still be interested in finding a fluffy counterpart to Irish moss!

    Thank you Amie Sue, for sharing your beautiful recipes. I have found so many things here I’m excited to recreate. Blessings to you!

  5. elen says:

    Amie, I live in LA, where do you suggest I find raw oats? Does it say Raw on the package? Thanks for your help.

    • amie-sue says:

      Good evening Elen,

      I am not to sure what is all available to you in LA… I have been there a few times but for short stents. In all my travels, I have to say that I always have to order my raw oats on-line. There has been a few rare occasions were I stumble upon a health food store that carries really good raw foods. Oats in just about every typical grocery store won’t be raw .

      I have a section on my site where I share information on Raw Ingredients. You will see it in the menu on the left side of the site. Here is a link to Raw Oats and a few place I recommend. http://nouveauraw.com/special-raw-ingredients/truly-raw-oats-vs-standard-oats/.

      I hope this helps! amie sue

      • Justin says:

        Hey Amie! Can you turn these delicious looking garlic bread to burger buns or “no tuna sandwich buns? I would have to opt out on garlic and substitute it with onion powder since I don’t eat garlic though. Would this work?

        • amie-sue says:

          You betcha! That is the beauty with raw recipes… a bread recipe can be shaped like a loaf for sandwiches, shaped into buns, rolled into sticks for bread sticks, spread flat and scored into small cubes and make croutons… etc! Look through all my bread recipes and you notice some of these shapes. :) Have fun! amie sue (keep me posted :)

          • Justin says:

            I am excited to try! Yes! I am going to make tuna sandwich buns with this maybe in about two weeks or so, since I just finished the fast, then I’ll let you know how it goes! Hope it’s as amazing as you said it is for you and hubby. I know it will! I know it will! haha. Just speaking it into existence. Don’t mind me.
            Thank you so much queen.

            • amie-sue says:

              Good idea to wait till you slowly come off the fast… smart way to reenter back into feeding. :) The recipes will always be here for when you are ready! Blessings and look forward to hearing from you again. amie sue

  6. Justin says:

    Also I’m 85% raw and %15 cooked food guy. I don’t have access to a dehydrator at the moment though. What would be the cooktime or prep for oven baking? Thank you for your guidance queen!

    • amie-sue says:

      Hello Justin, nice to hear from you. :) Hmm, well you ask a very good question and one that I don’t know the exact answer too. I typically never bake my raw creations. So with that being said, you will just have to experiment. Be sure to document your times and temps for future recipes though.

      If you want to TRY to keep it as much raw as possible… turn the temp on the lowest setting, crack the door and have a small fan blow across the opening. This will lower the temp, almost making it like a dehydrator. Invest in a temp gauge so you can check the heat in there.

      If you just want to bake it but still enjoy the fact that you are eating better ingredients than many breads, then bake at 350 degrees. Time will all depend so you will have to watch it. CLOSELY hehe.

      your guidance queen, amie sue :)

      • Justin says:

        Wow! Thank you so much Amie for this detailed response! I respect your honesty and humility as well.
        You are truly amazing and a alchemist from another planet. I do I just finished a 40 day water fast with some days taking juice and I want to eat more raw in my life. But because of some foods I need that are high in alkalinity need to be cooked, I won’t fully transition to raw permanently. I do want to try these with the method you suggested though. If Im feeling excitement for the concoction I just created by your guidance, I may just decide to bake the damn thing. :)

        • amie-sue says:

          Gosh your welcome Justin. :) Glad that it helped.

          Wow, a 40 day fast! I can only imagine how “enlightened” you must feel. I have done several fasts… 21 days being the longest and I always loved how I felt while on them.

          I honor and respect the fact that you are eating and feeding your body in ways that give you optimal health. So many people get caught up in eating labels, feeling that they must be all or nothing… and that just isn’t the case. We are all far to unique for that way of thinking…. I better stop. lol This is “soapbox” topic for me. hehe

          Do keep me posted… your dabbling in the kitchen will inspire others, as well as me. :) Blessings, amie sue

          • Justin says:

            :) Yes it helped very much! And Yes 40 days The journey was a very spiritual experience, an enlightening awakening, and mother nature cleaned me up on her operating table for the first time in my life. It was one of the most important things I’ve done in my life. As you know since you did 21 days. Good for you!

            Yes im here for your soapbox rant haha. I say this all the time. Labels are just labels. It is all about optimal health and alkalizing the body to the best of one’s ability.
            Thanks again.

            peace and love

            • amie-sue says:

              I can totally imagine. I am so happy for you and your journey. :) Don’t leave behind what you experienced… be sure to take it with you everyday moving forward. :) Blessings! amie sue

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