Tag Archives: bread

Biscuits & Sun-dried Tomatoes

Posted on by Hannah

Buckwheat Bread
2 c buckwheat groats (soaked and dehydrated)
1 c golden flax seed (or chia seed)
1 c psyllium husks
1 t Celtic Sea salt
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey

Grind all dry ingredients into flour. Blend all wet ingredients. In a large food processor, process wet ingredients into dry ingredients until dough. Use buckwheat flour to dust counter and rolling pin, and roll out dough to 1/3″ thinckness. Cut and dehydrate between 105-110 F for 6 hours.

I am such a huge fan of buckwheat! It has a strong flavor, so not everyone is as enthusiastic about it, but the little plant is so full of nutrition that I haven’t found something quite as satisfying. After sprouting, dehydrating, and making flour, buckwheat can be used to make anything where you would use regular flour. These biscuits are perfect for any bread substitute.

For this post I topped the biscuits with a slice of avocado and a pinch of Celtic Sea salt or a simple sun-dried tomato spread of sun-dried tomatoes, olive oil, and Celtic Sea salt. Enjoy!





a picnic with rosemary & thyme biscuits

Posted on by Hannah

So I’m back! It felt so good to be behind a camera again and set up the food I served for a small picnic with friends this past week. We ate raw herb bread with cheeses, kalamata olives, medjool dates, and raw honey. It was delicious and such a treat to share with other people who aren’t familiar with my seemingly strange food creations.

Just two weeks ago I moved up to Wisconsin for the summer and am WWOOFing on an organic vegetable farm. It feels so good to have my hands in the dirt and be a part of growing fresh produce. The farm has the potential to throw a feast at any given moment with food picked just minutes before serving. It’s a pretty delicious place to live.

I could say so much about this place and the people, so you’ll probably see the farm through Immer Wachsen over the summer. My recipe ideas list grows everyday with all the potential things I can make here, so stay tuned for what God has planned for this blog!

Rosemary & Thyme Biscuits
dry ingredients:
2 c buckwheat groat flour (soaked and dehydrated)
1 c golden flax seeds
1 c psyllium husks
1 t Celtic Sea salt

wet ingredients:
2 c water
1/4 c olive oil
1/4 c Irish moss gel
1 T honey

herb brush:
2 T olive oil
1 T rosemary
1 T thyme
1/4 t Celtic Sea salt

Grind flax seeds and process together with other dry ingredients. Add wet ingredients. Roll dough using a dusting of buckwheat flour and cut out biscuits. Brush with rosemary and thyme oil. Dehydrate for about 24 hours on 105°F.

hearty autumn breads with chèvre

Posted on by Hannah

So I guess with this post I officially accept fall. I adore the season, but there comes a certain mourning every year as the earth basically begins to shutdown. Not to be a downer, but it makes me think of death. However, as a Christian, this is not such a hard topic to think of. God is teaching me to consider what is eternal, and that worrying about the rest is a waste of the precious little time I am alive. “For what is your life? It is even a vapor that appears for a little time and then vanishes away.” (James 4:14b).

For these bread recipes, they may take a little getting used to. I promise some simple (no dehydrator) recipes are coming up! However, if you are bold and really want some raw zucchini bread you are in the right place.

Carrot Bread
dry ingredients:
1 c buckwheat groats (soaked and dehydrated)
1 c sunflower seeds (soaked and dehydrated)
1 c golden flax seeds
2 t cinnamon
1 t salt
1/2 t cloves
(or 1 T Frank’s Finest Autumn Dessert Blend)

wet ingredients:
2 c carrots (cubed)
1/2 c water
1/2 c honey
1/2 c walnuts (optional) (soaked and dehydrated)
1/4 c olive oil
1/4 c Irish moss gel

Grind all dry ingredients to a flour. If you have a high speed blender this takes seconds. Add flour to food processor. Blend wet ingredients thoroughly. It may take a few blend cycles to get all those carrots. Slowly pour wet ingredients into dry ingredients until combined and doughy. Using buckwheat flour, cover the bottom of a large mixing bowl, place dough in bowl, dust more buckwheat flour over the dough, and knead and shape into a loaf. Place the “loaf” onto a dehydrator sheet and dehydrate overnight at 105〫F. After about 8-10 hours slice loaf. Then separate loaf slices and continue dehydrating a few hours or until no longer doughy :)

The zucchini bread is exactly the same except do not blend the zucchini but combine by hand.

Zucchini Bread
dry ingredients:
1 c buckwheat groats (soaked and dehydrated)
1 c sunflower seeds (soaked and dehydrated)
1 c golden flax seeds
2 t cinnamon
1 t Celtic Sea salt
1/2 t nutmeg

wet ingredients:
2 c shredded zucchini
1/2 c water
1/2 c honey*
1/4 c olive oil
1/4 c Irish moss gel

All you vegans do.not.freak.out. After more than three years of being beegan (vegan + bee products) I started incorporating some raw dairy into my diet for varying reasons. The bread happens to be quite tasty with chèvre, which is a soft raw goat cheese.

*I used molasses in the zucchini bread pictured, but I highly recommend using honey instead or a combination. I’ve made both and the honey sweetened loaf wins :)

Next week: cabbage apple salad.

almond butter & strawberry jam sandwich

Posted on by Hannah

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.

raspberry breakfast bites

Posted on by Hannah


Oat groats would make my list for essential raw food ingredients. To have on hand presoaked and dehydrated nuts, seeds, and groats helps cut back on the time it takes to prepare raw food recipes. Twice this week I made blueberry cobbler in about 5 minutes, because I had presoaked and dehydrated oat groats ready for use. I’ll share the cobbler recipe soon : ) Oat groats are a great source of fiber, protein, B vitamins, folic acid, calcium, and iron. (Raw Food Real World 268)


For this recipe I wanted to demonstrate how versatile raw food can be. I took the porridge recipe, added a couple extra ingredients, and dehydrated it. These did not last long around my family! Instead of using soaked oat groats, you can go ahead and make an oat flour with dehydrated oat groats. Just make the oat flour and add water to the recipe. A coffee grinder or high speed blender work great to make flour.

Raspberry Breakfast Bites
Porridge
1 c coursely chopped Brazil nuts
1 banana

Combine ingredients in a food processor. Dollop onto parchment paper. Top with raspberries. Dehydrate overnight on 105〫F.

Next week: mint chocolate chip creamsicles