Honey Oat Bread (raw, GF)
Add to favorites
I am so excited about this bread recipe that I could just do cartwheels! This is the closest to bread that I have ever tasted in the raw world! Absolutely amazing and so easy to make!
I took it out of the dehydrator and while it was still warm I spread some Raw Strawberry Date Jam on top and for the first time in 4 years I had a taste of some beautiful bread! Before I knew it I had consumed two slices. The bread actually has a nice crunchy crust around the edges and is semi-soft inside. It doesn’t have the texture of Wonder bread but it is pretty darn amazing and I don’t have one complaint!
I can’t wait to keep exploring new creations with this recipe. When I put this recipe together my goal was to make it a neutral flavor, just like bread ought to be. Now sometimes breads are meant to stand on their own, packed with amazing flavors but I wanted this to give me a hint flavor but for it to be in the background. The supporting cast of the play.
Before we dive into this recipe, let me share with you why I choose some of the ingredients that I did. Moist almond pulp is by far, my favorite ingredient used in all of my raw bread recipes. It gives the breads a beautiful texture that is light and airy almost. I don’t recommend any substitute for it. Ground flax is the binder of choice which holds the bread together nice and tight. If you don’t have flax or can’t consume it you can use ground chia seeds in its place. Irish moss gives the spongy texture to the bread which makes it feel pretty darn authentic. You can use 2-4 Tbsp of psyllium husks as a substitute if you wish.
Enjoy and please let me know if you try this bread.
Ingredients: 1 small loaf
- 2 cups oat flour (use raw, gluten-free oats if possible)
- 1/2 cup ground flax seeds
- 1 Tbsp Italian seasoning
- 1 tsp Himalayan pink salt
- 1/4 cup water
- 2 cups packed, moist almond pulp
- 1/4 cup Irish moss gel/paste
- 1 Tbsp raw honey
- 1 Tbsp lemon juice
- In a large mixing bowl combine; oat flour, ground flax, seasoning and salt. With your hands mix all the dry ingredients together.
- Add the water, almond pulp, Irish moss, honey and lemon juice. Regarding the water… Start with 1/4 cup first and see if you need to add more. This will depend on how moist or dry the almond pulp is. Mix everything together with your hands, working it into a nice dough.
- Shape the loaf… you can shape the loaf by hand into a circular or rectangle loaf. Or like me, you can press the dough into a bread pan, shape the top and pop it out, leaving you a nice shaped loaf.
- Place the whole loaf on the mesh sheet that comes with the dehydrator.
- Brush honey on top of the bread and sprinkle extra oats on top.
- Dehydrate at 145 degrees (F)for 1 hour. Click (here) to read why I do this. This is to form a crunchy crust on your bread.
- Remove from the mesh sheet and place on a cutting board. Slice the bread into desired thickness. I cut mine about 1″ thick. Lay bread slices back onto the mesh sheet and continue drying for about 4-6 hours at 115 degrees (F).
- Shelf life and storage: I recommendation 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 peak of freshness, so don’t expect this bread to have a long expiration date. This bread will also freeze wonderfully.