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Raw Honey Oat Cinnamon Bread

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Raw-Honey-Oat-Bread-(1st-version)-2This recipe was inspired by my Raw Honey Oat Bread that I created many years ago.  I increased the measurements, omitted the Italian seasoning, replacing it with cinnamon and changed up the flours I used.  The end result was perfecto’.

You do not have to knead this bread but trust me, you NEED this bread! hehe  Raw honey  is like liquid-gold to me.  It is this all-natural sweetener that gives this bread a slightly sweet flavor.    Did you know that honey supports Bifidobacteria which is  present in our gastrointestinal tract?   This  is essential for efficient digestion and good health.   Honey contains pre/pro biotics that help the growth and activity of Bifidobacteria because it is an alkaline-forming food, and is similar to ingredients found in fruits.   It doesn’t ferment in the stomach and it can be used to counteract indigestion.

But here is something even more interesting that I read about honey… They make honey infused bandages called Medihoney.  It has been known to close some chronic wounds that have defied modern drugs, but also  acts as a protective barrier against secondary infections.   I have slathered honey on my bread before, but never on my scraped knee, I am going to remember this for my next unplanned trip. :)   And trust me, I am known for tripping on flat ground.  Bob loves to tease me by grabbing my elbow as we walk down the street… “ Be careful angel, the ground is flat.” lol

Anyway, back to this heavenly bread… there is something unique and wonderful when it comes to the smell of bread and even though this bread isn’t baked in a conventional oven… the “baking” that takes place in the dehydrator emits the most incredible aroma. Aaah EAU DE bread!  Bob asked/told me to put the dehydrator in our bedroom so we could smell it all night. hehe  I came “-“ (this) close in doing so.   If you have family members who are still new and unsure of raw foods this recipe will win them over even if you have to toast it!  It won’t be raw after toasting but it will have been made with much healthier ingredients than store-bought and also made with your love.  Can’t beat that.  I served this with Raw Raspberry Basil Date Jam.

raw-honey-oat-cinnmon-bread99Ingredients: yields 1 large loaf

Preparation:

  1. In a large mixing bowl combine; oat flour, almond flour, ground flax, psyllium husks, cinnamon and salt.  With your hands mix all the dry ingredients together.
  2. Add the almond pulp, water, honey and lemon juice.  Regarding the water… Start with 1 1/2 cups first and see if you need to add more.  This will depend on how moist or dry the almond pulp is.  I had to use 2 cups this time around.  Mix everything together with your hands, working it into a nice dough.
  3. 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 looking loaf.
  4. Place the whole loaf on the mesh sheet that comes with the dehydrator.
  5. Brush honey on top of the bread and sprinkle extra oats on top.
  6. Dehydrate at 145 degrees for 1 hour.  This is to form a crunchy crust on your bread.
  7. 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 hrs at 115 degrees (F).
  8. 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 peek of freshness, so don’t expect this bread to have a long expiration date.  This bread will also freeze wonderfully.

 

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23 thoughts on “Raw Honey Oat Cinnamon Bread

  1. Raw Law Girl says:

    Amazing!

  2. Elaine says:

    I can’t wait to try this bread. I wonder…how much almond milk…or…how many cups of original, unsoaked, almonds would it take to come up with this 4 cups of moist almond pulp? Thank you, Amie Sue, for this wonderful website!

  3. Leah says:

    Hi Aime
    I love receiving your daily recipes. I would love to make this bread. Can you make a suggestion on what to substitute for the 4 cups of almond pulp? I don’t make a lot of almond milk because I don’t drink it often so don’t have lots of pulp on hand. Is there some other ingredient that would work in it’s place?
    Thanks,
    Leah

    • amie-sue says:

      Thank you Leah, so glad that you are enjoying them. As far as replacing nut pulp. Personally, for the breads, I highly recommend the nut pulp because it gives the bread the best texture. You can use ground nuts, seeds, buckwheat flour or maybe oat flour… BUT it will be considerably different from what I have achieved with the ingredient indicated. The best I can say is to experiment and see what works best for you. Have a wonderful weekend, amie sue

      • Leah says:

        Thanks for your thoughts on that one. I think I will try it with sprouted buckwheat and see how it turns out.

        • amie-sue says:

          Your welcome, keep me posted if you would. We all learn from one another. Good luck and many blessings, amie sue

  4. Sara says:

    What temperature is food still considered “raw”?

    I was surprised the temperature gets turned up so high. I realize that “raw” is open to interpretation, but some raw vegans I know won’t cook/dehydrate ANYTHING, no matter the temp, some stay under 115 degrees, and some don’t consider dehydrated food cooked at all and they don’t have a “rule” against it.

    Just wondering what your thoughts are and why.

  5. Kathy says:

    You are a girl after my own heart! I must admit this recipe made me salivate:) WOW! I look forward to trying to recreate this beautiful bread very soon, thank you for being such an inspiration.

  6. lucas says:

    whats the function of the psyllium husk? i ask because i live in argentina and i don’t know where to buy it. maybe if i know what’s his function i can found some replacement. can’t wait to try this recipe (:

    • amie-sue says:

      Good evening Lucas, the function of the psyllium is for binding but mainly for the spongy texture that it helps to add to the bread. If you can’t find it, you can omit it and just replace the measurement with more flax. Your bread will still turn out, just a little different texture. :) Have a great evening and keep me posted if you give the recipe a try. amie sue

  7. victoria says:

    Hello! This bread looks heavenly! Is it gluten-free? Are all your recipes gluten-free?

    Thank you :)

  8. Mary says:

    What low glycemic sweetener would you recommend if not using honey? I’ve bought some to try out, but don’t know what would go best to give that yummy hint of sweetness you are aiming for.

  9. Mary says:

    I have yacon liquid, coconut nectar, lucuma powder, mesquite powder, vegetable glycerin and stevia (powder and liquid). That said, I jumped in and did it. I used half and half coconut nectar and yacon. I’m used to using stevia in almost everything, but with a visitor who really doesn’t care for the taste, I’ve been experimenting with “heightening” the other sweeteners, as you suggest, with just a touch of stevia. That seems to be working and he can’t detect that distinct stevia taste, which I think I just got used to.

    • Mary says:

      While on the topic of low glycemic sweeteners, which would you suggest for using in the hardening chocolate for the ice cream drum sticks?

      Amie-Sue, as always, thank you so much your kindness and generosity.

      • amie-sue says:

        Well you already have the lucuma, so stick with that and to replace the 1 tsp of agave, I would use the coconut nectar since the yacon is sooo thick. :) Hope this helps. Blessings, amie sue

    • amie-sue says:

      Good evening Mary,

      For this recipe I would aim for the coconut nectar or yacon. There isn’t much in the over-all recipe, you just want a hint so it balances everything out. You are doing great in bringing together different sweeteners to create different levels of sweetness and flavor. So proud of you. :) I find that if I use stevia in a small amount with other sweeteners it takes it up a level without increasing the sugars. Bob can’t handle anything that I put straight stevia in, but when combined with others, he doesn’t even notice it. I just started using NOW stevia glycerite and it doesn’t have an after taste to me. It is a bit thicker like honey and you only need a little bit (well, just like any stevia hehe).

      Let me know how the bread turns out. Have a blessed evening, amie sue

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