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Onion Cheese Bread

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vegan gluten-free Onion Cheese Bread sandwich style

 raw / vegan / gluten-free

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 four 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 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 four-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 spread it flat.  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.”

I couldn’t wait to create a sandwich with this bread. I created a coleslaw filling for it. I mixed some of my Onion Dill & Horseradish Cream Sauce with shredded cabbage and carrots and piled it high between two pieces of bread. Oh, and I added some arugula.  I then served it up with my Cumin Kale Salad and my Springtime “Rice” Salad. It hit the spot perfectly. I hope you enjoy this recipe. Many blessings, amie sue

vegan gluten-free Onion Cheese Bread packaged in a plastic bagIngredients:

Yields 1 loaf


  1. 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.
  2. 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.
  3. 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 Tbsp at a time.  You want the batter to stick together when you pinch it.

Shaping the bread loaf style:

  1. 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.
  2. Set the dehydrator to 145 degrees (F) and place the bread on the mesh sheet that comes with your dehydrator. Dry at this temperature for 1 hour to create the crust.   Set a timer, so you don’t forget!
  3. 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.
  4. Reduce the heat to 115 degrees (F) and continue drying for 6-10 hours. Keep an eye on them and remove them when you find the perfect level of moistness for you.

Shaping the bread flat:

  1. Spread the bread dough flat on a non-stick sheet that comes with the dehydrator, roughly 1/4″ thick, and score it into sandwich bread sizes. That is what I did this time.
  2. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+ hours.
    • The dry time will vary depending on how moist you want the bread, what the climate is in the area that you live, and how full the machine is.
    • Keep an eye on it, so it doesn’t dry out.
    • Partway through the dry time, flip the bread over onto the mesh sheet that comes with the machine. This will help the air to better circulate around the bread.
  3. Shelf life and storage:  My 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 peak of freshness, so don’t expect this bread to have an extended expiration date.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • 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 essential to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
Just pulled it out of the dehydrator. Ready to build that sandwich with my vegan gluten-free Onion Cheese Bread

Just pulled it out of the dehydrator. Ready to build that sandwich!

a stack of vegan gluten-free Onion Cheese Bread

lunch ideas with my raw vegan gluten-free Onion Cheese Bread

over head shot of lunch ideas with my raw vegan gluten-free Onion Cheese Bread

83 thoughts on “Onion Cheese Bread

  1. This looks amazing! I’m pulling my dehydrator out right now.

    • amie-sue says:

      That was quick! I love it. hehe Doesn’t it smell wonderful? Today I designed some more kale chips… they are called, Queso Blanco Mexican Kale Chips. I had to leave the house for a few hours while they were in the dehydrator and I came home to a house that smells divine! I hope that you like it! many blessings on this glorious day! amie sue

  2. Maya says:

    Just to confirm… the almonds have to be soaked, and then dehydrated. not just soaked, right? Thank you!

    • amie-sue says:

      Maya, you can use both but soaked and dehydrated will give you more of a “flour” texture. I fixed the recipe. But again, a person could go either direction with it.

      • rawfoodiegirl says:

        Hi. This will be the 2nd time I made this bread. Very yummy! I didn’t dehydrate the almonds last time though. How long do you soak and then how long do you dehydrate the almonds and what temp on the dehydrator? I have an Excalibur dehydrator if that helps lol… thanks

        • amie-sue says:

          Good morning Rawfoodiegirl,

          I love this bread too! :) Just follow the link that is provided right after the almond in the recipe. It will take you to a post I did on soaking and drying the almond. :) Don’t you just love the Excalibur!! I love mine. :) Blessings, amie sue

  3. Maya says:

    Thank you! My almonds are dehydrating & can’t wait to start making this tomorrow! Looks goood

    • amie-sue says:

      Awesome Maya! You are busy in the kitchen. hehe Enjoy and have fun.

      • Maya says:

        This bread came out awesome! eating it now with my pine nuts butter… so good. thank you so much for sharing it. I love bread and glad i finally have a raw version !

        • amie-sue says:

          You are so welcome Maya, I am thrilled that you are enjoying it! The other day I caught my husband toasting it. haha I had to laugh at him but hey, at least I was able to control what ingredients went into his body. :P Have a wonderful week! amie sue

  4. Davy says:

    So you use the whole husks of the pys. husks? They never seem to get ground enough unless I use the powder, or maybe try my coffee grinder before hand? Looks great.

    • amie-sue says:

      Good morning Davy,
      I use the powder form. You could try grinding it though in a coffee or spice grinder before hand though. Just make sure the grinder isn’t stained with other flavors, if you know what I mean. :) I used my Bullet to grind cloves years ago and I have had to keep that container strictly for cloves now as it has “stained” it with that flavor. Have a wonderful day! amie sue

  5. Jemimah says:

    Hi Amie-Sue:

    I’ve just discovered your website and I found it really refreshing. I’m also 75% raw and have the occasional cooked rice pasta.

    I found with the raw diet they use a lot of nuts in their recipes. In the beginning I went 100% for 6 months and put on weight! LOL. I then introduced detoxing and cleansing into my lifestyle and it corrected everything.

    I’ve started experimenting with buckwheat groats for making bread and crackers. Buckwheat groats is actually a berry. I sprout it, dehydrate and just recently made bread. I sprouted the groats, drained them (didn’t dehydrate) added ground flax, coconut butter, a bit of salt and one date in a food processor. I then dehydrated for 145F for couple of hours (oops) and followed by dehydrated 105F overnight. I was really surprised at the texture. It turned out great. I’ll have to write down the portions.

    Let me know what you think of buckwheat groats. You can also make a wonderful cereal from dehydrated groats.

    Keep up the good work. You are an inspiration!!!

    Cheers, Jemimah

    • amie-sue says:

      Hello Jerimah,
      I do understand that a lot of raw food, specially gourmet recipes, use a lot of nuts. Like everything else we have to practice moderation. But that being said, finding alternatives is wonderful! I do use buckwheat often. In fact I just created a recipe for cereal using it. And I have 2 more batches sprouting on my counter right now. :) Thank you for sharing. amie sue

  6. Davy says:

    Yum. Can’t wait to try. I was wondering, does this digest well? Pysellium? I have never tried making any breads with pysl (can never spell that darn word) Also I believe I heard another raw chef make a similiar bread and he mentioned its the pysl, that gives it a spongey texture, was wondering if you ever tried making something sweet with it as an ingredient? Like a sponge cake? Or will it be a disaster!

    • amie-sue says:

      Phyllium is product taken by oodles of people. I use it every once in a while in a recipe to help with texture but other items can be used if you don’t digest it well. Personally, I don’t have an issue with it because I don’t use large doses of it, nor do I eat it in every dish I make. I go through many spells of making green, power-house smoothies for myself and often I use it to help get my system moving and it is a great thickener. There really isn’t much of a taste to it so you can use it in sweet or savory recipes. Like I said, I use it in smoothies which tend to be more sweet than not. They key with using it though is to not use to much of it because it can go from spongy to slimy real quick. The closest texture I have ever gotten to a sponge cake is when I used large amounts of nut pulps, like the Poppy-seed Cake recipe.

  7. Rebecca says:

    Hi there!! I’m so excited – my bread is dehydrating as we speak!! What is the best way to store this after I make it? And how will I know it’s gone bad? Will it mold like normal bread?

    • amie-sue says:

      Hello Rebecca, I can’t wait to hear if you like it or not! Storing it – depends on how fast you consume it. But, I usually stored mine in an airtight container and kept it in the fridge. To be honest, I don’t know what the max time is for how it will last, it never lasts longer than 3 days before it is all eaten up! Because there is still moisture in it, it will get a fermented smell and taste to it if it starts to go bad. To me that smell is like a yeasty smell. That would most likely happen before any visible mold would show up on it. Keep me posted! Blessings, amie sue

    • amie-sue says:

      That is wonderful Lauren! Thank you for sharing. :) I too love bread and it is something I stopped eating about 5 yrs ago. The smell of fresh baked bread still to this day stops me in my tracks, but now I am happy with just inhaling the aroma. This bread recipe and the others I have posted really fill that gap and I love that there is no guilt in eating it. Many blessings! amie sue

  8. Scott Poland says:

    I have a question in the recipe it says to cut into slices and then dehydrate for 16 hours. but the pictures look like it was dehydrated as a whole loaf and then cut. Can you do it as a whole loaf. The probloem i have with all my bread recipes is the are hard i want something with a textuire more like regualr bread. Thanks Scott

    • amie-sue says:

      Hello Scott,

      In the directions it reads:

      Set the dehydrator on 145 degrees 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! Read here about drying times set at 145 degrees.

      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 105 and continue drying for about 16 hours.

      I don’t recommend keeping the bread as a whole during the complete drying process. It would take a LONG time to get enough dryness in the center and the outside would get way hard. It’s possible that the inside would even start to ferment. If you do as the instructions state, you can monitor the laid out slices and take them out of the dehydrator at any stage you want. So far, all raw bread recipes are a bit denser then regular bread, nothing will get you to that Wonder Bread texture… but this recipe is excellent and the best that I have had that takes me as close to regular bread as possible.

      I hope that was helpful! amie sue

  9. ben says:

    Hi Amie-Sue. I’m going to make this bread this weekend. Does your recipe yield one loaf? Sorry to bug you with these specification-questions, but I make enough food to last a week. Thanks.

    • amie-sue says:

      Hi Ben, you never bug me. :) Yes, it yield one loaf. I am getting much better about documenting how much a recipe yields and it is all because of you. You keep me on my toes. haha I think so often I just get so excited over making the food that I space that detail. Enjoy and have a great weekend!

  10. ben says:

    Thanks, Amie-Sue. I’ll be making this Sunday. And I know it’ll be great, like the rest of your inventions!

  11. Igloo says:

    I’m not sure what is meant by 2 cups of onions quartered? Does this mean that I just cut the onion in quarters and see if it makes 2 cups? It might seem like a silly question, but I just want to make sure before making this recipe. Thanks!

    • amie-sue says:

      Chop up the onions Igloo and measure the chopped onion to two cups worth. It’s not silly question by any means. amie sue

      • Helen says:

        I was wondering the same thing. If I just chop my onions into quarters as you describe in the instructions then I’m quite sure they won’t fit in my measuring cups so thank you for clarifying. I’m a lot happier if I can chop them up smaller!!

        • amie-sue says:

          Hello Helen,

          What same thing are you wondering? :) I don’t go back to read all the comments to see what you are referring so please be sure to state exactly what you are asking (for future reference) I am able to get the drift of what you are asking though. Add 2 cups diced onions. I modified the recipe so it will easier to follow. Blessings, amie sue

          • Helen says:

            I wrote as a ‘reply’ to your comment to Igloo, within the same nested set of boxes that we are currently sitting in. Maybe the display on the screen is not the same your end and the comments just come through independently to your computer.
            Many thanks for clarifying anyway.
            I had assumed that if I butted into your conversation with someone else that you would be able to tell what I was referring to. I’ll make things clearer next time and I’m sorry for butting in anyway. How rude of me!!
            You are a great help. We don’t use cup measures here and I find them difficult to interpret.

            • amie-sue says:

              It’s all good Helen. I don’t see the run on conversation on my back page. In the future, I will go back to the original comments and read through them. You are not rude. :) Don’t think that way. Have a blessed day. amie sue

  12. Naomi says:

    Hi Amie Sue, I want to try this one too! Sounds amazing. I love the idea if getting some sponginess into the dough. You mentioned in a reply above that psyllium does not agree with some. I usually fit in that category with thickeners and dough additives. Do you have an idea of how to test a small quantity of psyllium for tolerance? I’d rather not waste a beautiful recipe like this only to find out in the end… Would you have a suggestion for anything in its place? Would ground chia work?
    Thank you!

    • amie-sue says:

      Hello Naomi,

      If you want to do a small test on psyllium, add 1 tsp to a smoothie! I use to use it daily in my smoothies, it won’t make the smoothie taste weird or goopy. That would be the easiest way in my book. Ground chai should work fine as a replacement too. Good luck!! amie sue :)

  13. Naomi says:

    Thank you Amie Sue, I’ll try that. Is there a brand that you prefer?

    • amie-sue says:

      I have used Konsyl Psyllium. http://astore.amazon.com/nouraw-20/detail/B001HSMOEE Back on 11/25/11 I contacted the company who makes it and they told me that their product is raw. I don’t use this psyllium on a regular basis but this one was good.

      Choking: Taking this product without adequate fluid may cause it to swell and block your throat or esophagus and may cause choking. Do not take this product if you have difficulty in swallowing. If you experience chest pain, vomiting or difficulty in swallowing or breathing after taking this product, seek immediate medical attention.

  14. Abby says:

    This is the first bread I am going to try. Will be soaking my nuts tonight…I have all the other ingredients…yeah!

  15. Abby says:

    Well, I followed the recipe and found I needed to add more water, but a loaf was formed and I was quite proud of how it looked…then glanced over and realized that I forgot to add the nutritional yeast…so, it will be just onion bread:) It’s in the dehydrator now…hope it turns out fine…my first raw bread!

    • amie-sue says:

      Hi Abby… ooh don’t you hate it when that happens, hehe It will still be good! Keep me posted. Have a wonderful evening, amie sue

  16. Abby says:

    Hi Amie-Sue…it this bread supposed to be slightly chewy in the center? According to your instructions I should dehydrate it for another 1.5 hours, but the outside is already very dry and I don’t want it to be brittle…help

    • amie-sue says:

      Hi Abby… If the over texture is right for you… stop the process. The length of time to dehydrate is always an approx. guideline for people to use. The water content of your ingredients, the machine, the house temp, the altitude…. can all create different results. I would allow it to cool and see how it tastes and feels. amie sue

  17. Abby says:

    Okay…thanks…I like it at this point, but will check texture again when it cools. It tastes very good and has a little chewiness in the center. Let me take that back…it tastes AMAZING! My first raw bread, yay!!!!

    The only problem is that this loaf will not last long

  18. Nancy says:

    Could you suggest or provide a couple of spreads you might use with this bread to replace my true favorite butter? thanks so much working on raw, goal 75% Nancy

  19. Marianna says:

    What i that you are putting on your raw toasts/ bagels/ breads? It looks like butter. I have been vegan for 3 years. Just thought i’d ask.

    • amie-sue says:

      Good morning Marianna… I believe it was a butter product when I took this photo. My husband uses butter now and then. I usually eat my raw breads plain or with nut cheeses and depending on the flavor, softened coconut butter. YUM!

  20. Liz says:

    I just finished making this recipe! It tastes as delicious as it looks! And it wasn’t as hard as I had originally thought it would be. Thank you Amie-Sue!

    • amie-sue says:

      I am so glad that you gave it a try Liz… and thrilled that you enjoyed it! Have a wonderful evening, amie sue

  21. Cat says:

    It’s good but quite dry. I’m assuming thats common with all raw breads?!? I did not have to dehydrate it as long as you either…perhaps I should add more water in next time…

    • amie-sue says:

      Hello Cat,

      I can’t say that my breads come out “dry”. They are usually moist and more on the dense side. Each batch can vary a bit depending on the ingredients used. If it seems to dry after mixing it, adding water might be a good thing. And then just watching the dry time. The ranges I give for dry time is an estimate because it will always differ in different climates, the machine you use and if the machine is full or not.

      Have a great weekend, amie sue

      • lisa says:

        Good morning Amie Sue~

        Can you offer the name of some great sources to order real, high quality raw almonds? For a while, Essential Living Foods offered a sale for them …. they were from Italy and just amazing. I’ve tried Trader Joe’s, knowing they are still steamed and not really raw, and the almond mylk I make with it is not even up to ELF almonds. Thanks!!

  22. aliyah says:

    Hi amie sue its aliyah again Im planning on going to health food store for psyllium and probiotics but i discovered i have some chia seeds and after reading other post you said you could substitute chia seeds. Are the measurements the same.

  23. Billie says:

    hello, do you think i would be able to make this without the nutritional yeast? should i substitute something else? not for flavour but to just keep the texture. a bit more almonds maybe?

    • amie-sue says:

      Good evening Billie,

      Yes you can omit the nutritional yeast, it is there for flavor and nutritional reasons.. I would replace it with maybe 1/2 cup of almond flour. See how the texture turns out. If to wet, add a bit more but do it slowly. Have a great evening, amie sue

  24. Lauren says:

    How long do u dehydrate almonds and do I need to be flipping them throughout?? Also what temp? So excited to make this:))

    • amie-sue says:

      Hello Lauren,

      I never flip my nuts or seeds when dehydrating them. Be sure to just put them on mesh sheet that comes with the dehydrator. :) I usually dry them for about 16 hrs. give or take. It depends on your machine, how full it is and what your climate inside and outside the house is. If you have high humidity, it can take longer. Dry at 115 degrees (F). If you click on the link that I provided in the ingredient list, it will take you to a post that I did about all this. Have fun and keep me posted how it turns out. amie sue

      • Lauren says:

        Thanks Amie. We live in the desert. No humidity! Almonds are dehydrating. Thanks for responding so quickly. Will let you know how the bread turns out!

        • amie-sue says:

          Please do Lauren… I am excited to hear all about it. Have a great day! amie sue

          • Lauren says:

            Hi Amie:
            I am not sure why, but checked bread after 7 hours as it was pretty hard. The taste is fabulous. But any idea why it got hard?? After the first hour at 145, I tasted it before slicing and was yummy. Then sliced and put back in and it’s pretty hard. I will definitely eat it but was wondering if u might know why!

            • amie-sue says:

              Hello Lauren,

              Well, for obvious reasons, it appears that it was in the dehydrator too long. Your machine might be running hotter than indicated, or climate issues can mess up dry times. Dry times are suggestions because there are so many variables. Did you use the ingredients that I did? I am glad it tastes great but sorry that it got to hard for you. amie sue

              • Lauren says:

                Hi Amie!
                Used all your ingredients…it’s REALLY good…I had some of the bread last night with dinner and loved it! I will just know for the future to check the breads regularly to make sure I dehydrate properly!

  25. aliyah says:

    HI amie sue hope you had a nice holiday just took the bread out of dehydrater it smelled heavenly the whole time it was dehydrating this is my first attempt at raw bread and it wont be the last it came out great it taste as good as it smelled this is going into my keeper file.

    • amie-sue says:

      Oooooh wonderful Aliyah! I am so happy to hear that you enjoy the bread. :) My hope is that I always give others the confidence to create tasty recipes that will help to fill the gaps in their daily menus. I really appreciate that you shared this with me! Have a wonderful week and keep in touch. amie sue

  26. Maria says:

    Dear Amie Sue,
    can I leave out the nutritional yeast? My son is Celiac, and in the brand that is sold here, where I live, is gluten.
    thank you for your answer,
    with love

    • amie-sue says:

      Good afternoon Maria,

      You betcha. I added it for the cheesy flavor and nutrients. But it isn’t very nutrient giving if allergic to it! I am sorry to hear that you son is Celiac. I know the challenges around that. I hope that you give the recipe a try. I have quite a few raw bread recipes, all are gluten-free that might fit the flavors that he likes. If not let me know and maybe I can create a recipe for his favorite flavor. :) Have a great day, amie sue

  27. Diana says:

    (Amie Sue, I’ll try to write much more briefly this time even though this is such an important post for me to write! I’ll try!!! )

    First off, a huge thank you from the bottom of my heart. I am writing this trying to hold off tears! About 3 weeks ago I really sat up and too notice because the ingredients in this recipe caught my eye. Everything was dried and in 24 years, since 1990 that I’ve been trying to go raw, this I’d never tried! Never thought to! I then too the days it needed to make this bread and was completely blown away! The first trial only got 3 hours, total, drying time, the 1-hour high-temp crust time and 2 hours low heat time before I had to go out with family and I took 2 slices along. (I later put the bread to dry again once I got back. I’ve never left the dehydrator working, unattended!) No gagging!! No awful fermenty smell!! (My issue is digestion/colon so very sensitive to dehydrated foods that don’t get dried to a crisp like crackers.) Every other bread I’ve ever tried to make over the years ended up in the garbage because it would make me sick! But this Onion-Cheese one didn’t! But I didn’t write about my success that weekend. I had to reproduce the results before I could!! Yes, second week I made it, the exact same thing — success!! In fact, I didn’t refrigerate either time and left out b/c refrigeration adds moisture and I suspect I’d have had issues with the bread after removing from fridge.

    But I did have reservations about next bread I tried. Yes, it has dried sunflower and dried oats but I wondered about the wet almond pulp. Yup, not as bad as when all ingredients wet, but I might not be able to eat all of this bread. I’ll know at lunch when I tried to eat 2 slices with banana and almond butter .

    So for anyone else with colon/digestion problems that has the sensitivity to that very special spoilt smell that all wet-ingredient breads and pastries produce, making a bread with _all_ pre-dried ingredients might work as well for you!

    Sorry, Amie Sue, I suspect this is a long post again, but this is so very, very important and others might find the solution in your approach as I did. I will be experimenting with only dry ingredients now and will leave the almond pulp for things like the croutons which get dehydrated till dry and which turn out scrumptiously and beautifully well!

    Thank you, thank you!!!

    Diana, Canada.

    • amie-sue says:

      Good evening Diana…

      Never worry about writing briefly… share away, I love it! I really appreciate that you took the time to share this Diana, it really means a lot to me and others who follow and read what you wrote.

      I am so touched and teary eyed myself now, rejoicing in the fact that you have found a bread recipe that works with your body. I understand digestive issues and we all respond so differently to foods / ingredients. If you try other recipes here and find that they work for you, please keep me / us posted. I want to celebrate with you with each and every one of them!

      Be sure to keep your water intake high when eating dehydrated foods. Do to digestive issues, have you ever heard of the Water Cure? I am about 4 weeks into doing it and it has made a good difference in my digestion and body. It’s a journey but so far it has been a plus in my life. Anyway, have a blessed evening Diana and thank you again. :) hugs, amie sue

  28. Jasmine says:

    This bread looks amazing. I am definitely going to try. I was wondering if you know if is possible to replace the psyllium husks with more flax seeds?

    • amie-sue says:

      Yes you can Jasmine. The psyllium adds a nice texture but can made without. Just replace with the same measurement. Have a great evening, amie sue

  29. Alicia says:

    I bought organic sprouted almonds from the store. Do I need to soak and dehydrate those?

    • amie-sue says:

      If they are truly sprouted, which means they have already been through this process, you shouldn’t need to Alicia :)

  30. Meredith says:

    Hello! I was wondering can this or any of your raw breads be frozen since they do not last? And if you have frozen raw bread, how does it affect the taste and texture? Thank you!!!!

    • amie-sue says:

      Hello Meredith,

      Sorry that I didn’t back to you sooner in the day. Yes, they freeze wonderfully. I freeze them all the time actually. Have a great weekend, amie sue

      • Meredith says:

        Thank you so much for your reply! Please don’t apologize, you answered my question very promptly! I love your recipes!

  31. chris says:

    I am allergic to flax and China but I love the recipe what can I use to replace the flax in the recipe

    • amie-sue says:

      Good morning Chris, I am sorry to hear about your allergic reaction to chia and flax. That is a difficult replacement due to the texture and binding action that it gives to the bread. The psyllium will also do that so I would test out the following; replace the 1/2 cup of flax with more almonds. Leave everything else as is… the psyllium alone due to the quantity just might be enough to create a good loaf. Please let me know if you give it a try. Many blessings, amie sue

  32. Quatasia says:

    I don’t have almond or almond pulp, can I use walnut, cashews or Brazil nuts Instead?

    • amie-sue says:

      Good day Quatasia,

      You could use any of those nuts… each one will alter the end-flavor of what I created but other than that, it should be ok. :) Keep me posted if you give it a try. blessings, amie sue

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