I finally did it! I made bread. Not flat bread or tortillas, but bread bread. After experimenting, I made a recipe that is versatile with all kinds of “flour”. From buckwheat flour to sunflower flour, every loaf has turned out. I hope to continue this bread making adventure and develop endless recipes.
Once again, having on hand presoaked and dehydrated nuts and seeds makes this recipe much easier. If I’m in the bread making mood, I just grab the ingredients I need, make the flour, and add the wet ingredients. Super easy.
Bread
dry ingredients:
1 c sunflower seeds (soaked and dehydrated)
1 c oat groats (soaked and dehydrated)
1 c psyllium husks
1/2 c flax seeds
1/2 c hemp seeds
1 t saltwet ingredients:
2 c water
1/4 c olive oil
1/4 c Irish moss gel (will share how-to soon)
1 T honey
juice from 1 lemon
Grind dry ingredients into a flour. Blend wet ingredients. In a food processor, slowly pour wet ingredients into dry ingredients. Knead and mold into a loaf. Dehydrate for 6 hours (or overnight). Slice and continue dehydrating until it reaches desired consistency.
A good peanut butter and jelly sandwich always sounds good. Not so good on the body, but wow were they tasty! Making fresh almond butter and jam was a reminder of how good sandwiches are. So many times with raw food, instead of trying to replicate “normal” food, you just make new kinds of food. However, a good sandwich can be duplicated.
Strawberry Jam
1 1/2 c thawed frozen strawberries
1 c Irish moss gel
3 T honey
juice from 1/2 a lemonAlmond Butter
3 c almonds (soaked and dehydrated)
1/2 -1 t salt
For the jam, just blend everything and let set in refrigerator. As for the almond butter, it’s quite the process, literally. After pulsing the almonds (and salt) in a food processor, it’s a slow process of breaking down the flour-like almonds until the oil separates into a creamy butter. It is worth the wait! I tried to let the food processor take a break here and there, as to not overheat, but it takes even longer. Either way, it is much cheaper (and more fresh) to make at home.
Next week: Pizza. spicy cheese kale chips.
great post! they are so yummy! I like the bread soft but not soggy. Can’t wait till you make this again!
Such pretty photos and very helpful recipes. I can’t wait to ‘see’ and learn about Irish moss when you post on that :) Hannah, I am soon to do a post on your blog. I did make the ice cream and got some good pics, so plan on about a week and a half. I’ll let you know when. Give my love to your family :)
Ah, this looks super tasty! I will soo try it:) What do you feel the irish moss gel adds to the bread? (curious:) Bliss<3
These all look quite tasty! Have you considered doing a post/giving some tips on photo editing/food photography? You seem to be very skilled :-)
Lauren, I have not, but I will consider it. Thanks for the kind words : )
Can you leave out the irish moss gel on this bread?
I’m not sure…I’ve never made it without Irish moss. It’s a worth a try! The Irish moss gives anything a bouncy/spongy consistency.
I love this bread! I want to try this recipe! I also love your photography and your blog overall!
What can you substitute for the oats in this recipe (i.e. buckwheat groats)?
Yes. You can create whatever flour (or combination) you would like. I’ve even used a mix with hemp seeds or sunflower seeds. The more fat or oil content (i.e. hemp seeds) the denser the bread witll be.
WOW cannot wait to try this!!!! every recipe on here looks delectable! :0) Mmmmm
Talika: Hope you like it! It hits the spot if you’re craving the classic peanut butter and jelly sandwich :)
i really want to make this…BUT would like to know if oat groats can be replaced by buckwheat groats? (i cannot have oats)
also…what dehydrator do you use?
Zosia: Yes! Buckwheat would actually be a really good substitute. I prefer buckwheat myself, but not everyone cares for the flavor. Enjoy!
Hi ! Just wanted to say I love your recipes, admire your blog and revere the things you say about health, prayer and God. Thanks for sharing xo
Thank YOU Deanna!