Warm raisin bread right out of the dehydrator, is there much better than that? I remember back to when I first started eating a plant-based diet. I went 100% raw over night. Each day that had passed I read and read and read, gathering as much information as I could about it. I started with just eating all fresh produce and some nuts. It wasn’t until I was at least 4-6 months into it that I got my first dehydrator. I remember telling my husband that I really missed one aspect of cooking and that was the comforting aromas that would swirl around the house when I cooked. Without a dehydrator a person really doesn’t get to experience that sensation, well that is if you totally stop cooking. BUT after I got the dehydrator and taught myself how to make crackers / breads and to also use it as a warming tool, my house was soon again filled with wonderful smells of comforting foods. This recipe for the raisin bread had my nose dancing all day.
- 2 cups almond pulp
- 1 cup oat flour **see preparation
- 1/2 cup Irish moss
- 1/4 cup yacon syrup
- 1/4 cup date paste
- 1/4 cup flax meal**
- 2 Tbsp agave
- 3 Tbsp coconut flour
- 1 Tbsp lemon juice
- 1 Tbsp cinnamon
- 1 tsp salt
- 1-2 cups raisins (I like lots!)
- 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.
- Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, cinnamon, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, yacon syrup, cinnamon, lemon juice, and agave. 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.
- Pulse in raisins or mix 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.