Raisin Bread
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Warm raisin bread right out of the dehydrator, is there much better than that? I remember back when I first started eating a plant-based diet. I went 100% raw overnight.
Each day that had passed, I read and read and read, gathering as much information as I could about it. I started by 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 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 doesn’t get to experience that sensation, well, that is if you stop cooking. BUT after I got the dehydrator and taught myself how to make crackers/breads and also to 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.
I want to quickly touch base on a few ingredients that I commonly use in raw bread and cake recipes.
Almond Pulp
Every batch of pulp will differ in moisture based on how much of the milk you can squeeze from the nut bag. Therefore, you may need to adjust the amount of liquids being used in recipes calling for nut pulp. If it has a really dry feeling, more moisture can be added. Or if the pulp is wet, less moisture would probably be necessary.
It is also best to make sure that the pulp is unflavored, and that is a step that has to be taken when first making almond milk. There is a link below that you can click on to learn more about this process if you are unfamiliar with it. BUT should your pulp already have small hints of sweetness to it, not to worry… I doubt it would be enough to affect the outcome of this recipe. I don’t recommend any substitutions for the almond pulp. It is the key ingredient that helped me to create a light and airy batter.
Irish Moss Gel or Kelp Paste
It is a must that I touch base on this ingredient because it pops up every so often. The main question, “Do I have to use it, or what can I use instead?” Anything is possible when it comes to subbing ingredients. But I spend a lot of time developing recipes that have great flavor, texture, and appearance. Since many people have a hard time finding Irish moss (unless mail-ordered), I came up with the idea of creating a paste from raw kelp noodles. I can now happily report that both worked perfectly. The purpose behind these pastes/gels is to give some added nutrition but as equally important… the bread-like texture. If you are dead-set against using these ingredients, my next go-to would be a few tablespoons of psyllium husks. Have fun experimenting, but I highly recommend making the recipe that I designed first.
Ingredients:
Preparation:
- In a food processor, fitted with the “S” blade, combine the oat flour, flax, coconut flour, cinnamon, and salt. Pulse till mixed.
- Add almond pulp, Irish moss or kelp paste, yacon syrup, date paste, maple syrup, and lemon juice. 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. Add 1 Tbsp at a time until the right consistency is reached.
- Instead of yacon syrup, you can use; raw coconut nectar, or raw honey.
- Pulse the raisins in or mix in by hand.
- Remove the batter and shape it into the desired size. Score the top with a knife. I later use these score marks as a guide in slicing my pieces.
- Place the bread loaf on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees for 1 hour to create a crust on the outside.
- After 1 hour, remove from the dehydrator and cut the bread slices to the desired thickness. I did mine at about 1″ thick.
- Return to the mesh sheet laying the pieces flat.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for 4+ 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.
- The dry time can be affected by the thickness of the bread, the humidity in the climate in which you live, and the make of the dehydrator.
- Shelf life and storage: Store the 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.
- This bread also freezes very well. Wrap each piece in plastic wrap, then place in a freezer Zip-lock bag. If well protected, it should keep for up to 3 months.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- To learn more about Yacon syrup by clicking (here).
- Learn about the beautiful characteristics of Raw Coconut Nectar (here).
- Dates are a fantastic ingredient for raw food recipes, click (here) to read why.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt, and does it matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind your own flaxseeds for ultimate freshness and nutrition. Click (here).
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.
Topped with my Raw Strawberry Date Jam
© AmieSue.com
Tags: Dairy Free, Dehydrated, Gluten Free, Soy Free, Vegan
Hi Amie Sue
I have a general question regarding the almond pulp you use in your recipes. Let’s pretend we are short on time or a bit spontaneous to copy one of your creations but there is no almond pulp at hand can it be substituted by grinding almonds and use those or would that make it too oily or too dry?
Thanks
Hi Pia, You can use ground up almonds but it may change the texture a bit. The pulp is much more “airy” and less dense making it nice for certain texture. BUT by all means, if you don’t have any on hand…then use ground almond meal. I don’t know if you make nut milks but anytime you do just throw the left over pulp into a zip-lock baggie and freeze it until you build up a supply. We don’t go through enough nut milk for me to readily have it on hand either. As far as making the recipe to oily or dry….it shouldn’t make your recipe to oily by any means unless you over process the almonds, taking it more towards an almond butter. Just pulse it in your food process until you get a mealy type appearance. To dry? IF the recipe begins to look a tad drier then just add a little water or nut milk to it but make sure you add it in very small increments. You can always add but can’t subtract. I hope this is helpful. If you ever question a particular recipe that you want to do some substituting in, please don’t hesitate to ask and I will help you the best I can. :) Many blessings Pia!
What is the purpose of the Irish Moss in this recipe? I’m not familiar with it and don’t have any on hand. Is there a substitute if I can’t find it at the health food store?
Hi Jammie, The Irish moss adds to the texture of the “bread”. I have to order it on-line myself, it can be hard to find in health food stores, but not impossible. You will have to just check were you live locally. If you don’t have any just omit it, just increase the almond pulp. It won’t effect the flavor. Irish moss doesn’t really lend a flavor but it does lend great nutrients. I hope this help. :)
Thanks, I will have to try out this recipe. It looks so yummy! I also plan to try several of the dessert recipes…everything looks sooo good!
It was heavenly. I haven’t had bread for 4 yrs and this was just like I died and gone to heaven. hehe Let me know how it turns out for you! amie sue
OMGsh! A raw bread that looks and feels like baked?! This is a definite “Must Try” for me. I miss bread and too often succumb to it’s call which sets off my allergies. Thank you so much for sharing your recipes!! I have just drooled over every recipe I looked over! (And pinned several granola recipes on Pinterest.)
Thank you Molly. This recipe is by far the closest I have gotten in making a “bread”. I love it! I hope you enjoy it! amie sue
Hi Amie-Sue,
When you take out the bread from dehydrator after 1 hour at 145 degrees in order to slice it, how deep do you slice the bread?… All the way to the bottom?… Do you separate the slices and dry them separated when you insert the bread back to the dehydrator?
Thank you.
Yes Diana…if you look at #7 under preparation you will see that I address that. So to recap that, I cut them into 1″ slices and then returned the slices to the mesh sheets that come with the dehydrator. This bread is soooo good! I hope you make and if so, I would love to hear how it turns out for you. amie sue
Oh, thanks!
I will try it as soon as I make the almond milk to get some almond pulp.
I’ve already bought the Irish Moss and hopefully I’ll figure out how to use it.
I’ll keep you posted.
Irish moss is really easy to use…it seems intimidating at first but trust me…it’sa fun product to work with plus it is good for you! Follow my link on how to make the gel…. Have a happy day!
Oh, thanks!
I will try it as soon as I make the almond milk to get some almond pulp.
I already bought the Irish Moss and hopefully I’ll figure out how to use it.
I’ll keep you posted.
I just finished making this with coconut flour instead of almond and I must say…SIMPLY AMAZING! This is the 1st time I ever tasted any raw baked goods that tasted better than the cooked version! I am SO impressed…if you add carrots this could be an awesome carrot cake..amazing taste, texture and smell! You are the queen! You need to have your own un-cooking channel on TV!!
Way to go Dee!!!! Isn’t it just amazing?!! The funny thing was when I made it, I was almost…aaaallllmost unwilling to share but I did, haha, we had a house guest staying with us and I wanted him to try it because he often wrinkled his nose at “my raw foods” …. so I left the kitchen for a few minutes and I came back to find our friend and my husband eating the bread…TOASTED ….LOL They loved it. All I could do was laugh at the irony of it.
Off to bed I go, hugs!
Well I’m so glad you chose to share this one..lol! I just had 2 slices for breakfast, warmed for 10 minutes in the dehydrator with vegan butter and a spinach, strawberry smoothie…YUMMY! I rolled my eyes with my mouth full and mumbled “this lady is a freaking genius!” true story..I know I’m gushing but this is by far the best raw food I’ve eaten since I’ve been raw for 8 months! All hail to the Queen!
I need a crown today! lol You are so funny Dee…. good to know good thoughts are being made of me, rather than cursing my name. hehe Your breakfast sounds amazing!!
Amie Sue,
These breads look the most like the texture of real bread on any of the websites I have seen. I havent tried it yet. I have been craving Bananna Nut Bread. Any chance of you coming up with a recipe? Or maybe you have made this type of bread before. I was thinking of making one of your sweeter breads and just adding banannas. Any tips or ideas?
Hello Niki,
A banana nut bread is surely in order. That is one of my all time favorites, pure comfort foods for me. I will work one! All raw breads are dense, really no way in getting around that but these recipes are by far the best that I have had. I hope you give it a try and if you do, let me know. :)
Amie-Sue,
I will give it a try and will let you know how it comes out. I am excited about your version. I know it will be awesomely yummy! Cant wait!
Please do Niki… I wrote a version of banana nut bread and will get it in the dehydrator tonight. Look forward to hearing from you!
Amie-Sue
I didnt have time to make my bread. You are going to beat me to the punch. Which is fine with me. That means I wont have to be the guinea pig. You will. Tee Hee. How did it come out? So excited!!!!!
You know what also would be good with it is some kind of sweet cream cheese spread.
lol Niki, I didn’t either! Oy… we are two peas in a pod. I ended up being away from the house ALL day and by the time I got home it was dark out and all I could think about was resting. hehe BUT, I am making it today because I want it done for my husband who is flying home tomorrow. :) I have a recipe in mind too for a spread for, are you reading my mind missy?? hehe Blessings and let’s keep in touch. amie sue
Hi Amie-Sue, can other nut pulps be used? I’m a little short on almond pulp and almonds and I really want to make this Thanks.
Sure you can Michele-Ann…. just keep in mind that each different nut will add a different flavor but it will be subtle :) Have a wonderful evening, amie sue
I have finished making the bread! It’s amazing! I didn’t need that much liquid. I started off with 1/2 cup and it was enough to make the bread moist. I added a couple of squirts of agave instead of the stevia drops. I would make this bread again! Thanks for sharing so many recipes!
OOPS! It was the carrot raisin bread not this one. But I will try this one too.
Perfect’o! I find raw breads almost better than the cooked versions… ingredient wise but also flavor. :) Thank you for sharing and commenting, it means a lot. Have a blessed day Marlene, amie sue
Morning Amir-Sue
Thanks again for all the beautiful work you have put into this wonderful website !!I was all set to make this bread today but and not sure if I can sub something for the yacon syrup? Could I add more agave possibly?
Good morning Natalie, You can use agave, raw coconut nectar, even maple syrup (though its not raw) I hope you enjoy the bread. Please keep me posted. Have a glorious day. amie sue