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.
- Place the oats in the food processor, fitted with the “S” blade, processing until it reaches a fine flour consistency.
- Add the ground flax seeds, coconut flour, garlic powder, and salt. Pulse till mixed.
- 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.
- Add olives and pulse till just mixed in. You could also stir these in by hand.
- 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.
- 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. 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.
- 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).
- 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).
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.