Onion Cheese Bread (raw, vegan, gluten-free)
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To say that I enjoy these raw breads, is an understatement. I LOVE them! I was always one of those who could live on bread alone. It didn’t matter what form, shape, or flavor it came in… I ate it, I loved it.
But over 4 years ago, I stopped eating gluten. I went cold-turkey overnight and let me tell you, it wasn’t easy. Throughout this process I even stayed clear of processed breads that are labeled gluten-free. Why? Well, in my own discoveries, just because something is gluten-free, it doesn’t mean that it is any healthier for you. Plus, by eating substitutes as I was trying to wean myself away from gluten, I felt it only kept my cravings for the real deal.
Bread products were an addiction for me. Now, I am a recovering Bread-O-Holic! With this 4 year buffer I now find that I can behave myself if left alone in the same room with a loaf of fresh-baked bread! I never lost the battle but we both have walked out a bit
buttered er battered!
This bread recipe is dense and has a full-bodied flavor. You can slice it as thin or as thick as you desire. You can shape it into a loaf, or a round or a stick. Knead it, beat it, spank it and rub a little love into it! “Roll it, pat it, mark it with a B, Put it in the dehydrator just for me.”
Ingredients: yields 1 loaf
- Place the almonds into the food processor and chop until they reach a very small nugget size. Be careful that you don’t over process. You don’t want the almonds to release too much oil. Remove from food processor and place in a separate bowl.
- No need to wash the food processor bowl – add the onion, garlic, sun-dried tomatoes, water and salt. Process until everything is well combined and broken down.
- Add in the almonds, flax meal, psyllium husks and nutritional yeast. Process until everything is well combined. If the mixture is too dry add water no more than 2 Tbsps at a time. You want the batter to stick together when you pinch it.
- Remove the dough and form a bread loaf with your hands. Using a sharp knife cut shallow indentations, creating score marks to the size of bread slices that you want in the end.
- Brush the top with some olive oil and then sprinkle on dried onion flakes, if desired.
- Set the dehydrator on 145 degrees (F) and place the bread on the mesh sheet that comes with your dehydrator, dry at this temperature for 1 hour. This is to create the crust. Set a timer so you don’t forget!
- Remove the bread from the dehydrator and slice the bread into the desired thicknesses. Lay them flat on the mesh sheet that comes with your dehydrator.
- Reduce the heat to 115 degrees (F) and continue drying for about 16 hours.
- 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.
- How does psyllium work in a recipe? Learn more (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.
At this stage, I had just formed the loaf size, scored the top,
brushed it with olive oil and dusted with dried onion flakes.