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Olive Garlic Bread

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Olive Garlic Bread11
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.   This bread 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.

 

Ingredients:

  • 2 cups packed, moist almond pulp
  • 1 cup oat flour **see preparation
  • 1/2 cup Irish moss
  • 1/4 cup date paste
  • 1/4 cup flax meal**
  • 3 Tbsp coconut flour
  • 1 Tbsp lemon juice
  • 2 Tbsp garlic powder
  • 1 cup Botija black olives, diced (these are raw, I found them at Whole Foods)
  • 1 Tbsp of olive juice from the jar
  • 1 tsp salt

Preparation:

  1. 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.
  2. Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), 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.

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10 thoughts on “Olive Garlic Bread

  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:

      Catherine,
      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?

    kindly,
    Sara

    • 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

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