Sprouted wheat bread in a dehydrator. Raw food recipes. Raw bread made from Jerusalem artichoke and flax seeds

Raw food breads are a very interesting thing! They can easily replace toast, and there are a lot of options for preparing them, so you can find a recipe for every taste. The only thing is that to prepare the bread you need a dehydrator (a special drying facility where you can dry food at different temperatures, starting from 35 degrees). Of course, you can dry the bread in the oven at 115 degrees, but I’ve never done this, so I can’t tell you what nuances will arise during the cooking process.

Tomato raw bread

We will need:
tomatoes – 500 gr,
red peppers – 2 pcs.,
brown flax seeds – 300 g,
garlic – 1-2 cloves (optional),
dried or fresh herbs – basil, dill,
salt and pepper to taste.

I know that now you won’t find natural tomatoes and peppers during the day – it’s not the season. We bought large quantities of late tomatoes in mid-October, and they are still lying quietly on the balcony. We clean the ones that spoil and use them for cooking; the rest we eat raw. But these, of course, are the last tomatoes this year. However, I still want to share the recipe, let it remain with you for the future. Or maybe someone would like to make bread from imported tomatoes that are sold now.

Preparation:

Place tomatoes, peppers and garlic squeezed through a garlic press (can be done without garlic) into a blender and beat into porridge. Place everything in a bowl. Flax should be ground in a coffee grinder into flour and added to the tomato mass. Mix everything well, add salt and pepper and place on a silicone dehydrator sheet. You can sprinkle with different seeds, I sprinkled with sunflower seeds. We evenly level the “dough” and dry it at 40-45 degrees. After about 6-8 hours, it is better to turn the bread over.

As a rule, by this time the mass will have already dried on top and you can carefully turn it over onto a regular tray with the dried side down, carefully peeling off the wet side with a spatula. It is better at this stage to cut the bread into pieces (by pressing a simple knife or the same spatula). When they are already dried, they are a little inconvenient to break, since the finished bread breaks unevenly and crumbles. And you will also be very pleased with the smell in the apartment during drying!

Onion bread

Onion bread tastes like something like chips or crackers. In our case, soy sauce gives them this taste. You need to choose high-quality soy sauce! The cheaper it is, the more likely it is that this is a pitiful imitation of soy sauce with various additives. Be sure to look at the bottom of the bottle: there should be no white sediment there - only clean, almost black liquid.

I can’t say that I have detailed information about the benefits of soy sauce, I haven’t studied this topic thoroughly, but so far I haven’t found anything bad about this product; on the contrary, I’ve read that soy sauce is even healthy in moderation. I would be grateful if someone would share their knowledge on this matter.

We will need:
onion – 250 g (one large onion approximately),
soy sauce - ¼ cup,
cold pressed olive oil – ¼ cup,
brown flax – 200 gr.

Place the chopped onion, soy sauce and olive oil in a blender and blend. Grind flax in a coffee grinder into flour. Mix everything together. We do not add salt, as soy sauce is already salty. Place the mixture on a silicone dehydrator sheet and sprinkle with parsley and sesame seeds. Dry at 40-45 degrees and do the same manipulations as with tomato bread. The breads dry in total for about a day - a day of a crazy smell in the apartment, which is difficult to resist... Therefore, dry the breads on the balcony, if you have one.

As you can see, making raw food bread is as easy as shelling pears! The hardest part of this process is waiting to eat them!

Bon appetit!

Raw food breads: tomato and onion (RAW - raw food recipe) was last modified: May 18th, 2016 by admin

This is another easy-to-make, healthy and delicious raw food bread recipe. It's especially good with raw pineapple jam. Tamarind paste is added to the jam here. If you can’t find it, you can use dates instead, chopped in equal parts with freshly squeezed lemon juice. The texture of tamarind paste is viscous and its taste is quite sour, so it […]

This raw pumpkin bread is gluten-free, incredibly easy to make, and amazingly delicious. So much so that you can even make a dessert out of it, complementing it with cashew and almond paste and dehydrated pear slices, previously marinated in cinnamon, fresh lemon juice and coconut nectar. To make oat and buckwheat flour, you need a food processor, and to grind […]

There is something special about making your own bread. And although many people think that this is a rather complicated process, in reality everything is very simple. This recipe is based on the idea of ​​​​producing raw food bagels from inexpensive products, and not on the desire to create an exact copy of similar baked goods in a raw food version. Therefore, […]

Banana bread is a great way to use up over-ripe bananas while adding variety to just about any midday snack. To make it, simply grind the oats, flax seeds and dehydrated plantains into flour (separately or together if you have a high-powered blender). When all the whole ingredients are crushed, all that remains is to combine them with the remaining ones, form a loaf of bread from the resulting dough […]

This soft, springy raw bread has a crust and slices great! It is prepared in a dehydrator. It contains psyllium husk, which gives it a nice spongy texture and makes it so delicious. Psyllium husk has a fairly pronounced effect on the digestive system, since it is very high in fiber, so you should not eat too much of this bread […]

Juicy tomatoes, fresh onions, crisp lettuce and creamy cashews sandwiched between two slices of raw onion bread. A variety of textures and flavors in every bite. A hearty dish that is easy to prepare. Note: Cashew nuts are always heat-treated during the production process and are not technically a raw food product. More details here: https://ru.wikipedia.org/wiki/Cashew. Macadamia nuts are a complete raw food substitute for cashews. Read about them […]

This raw food bread can be used to make rolls. You should definitely make it from sweet, white onions, and not from regular yellow ones. As for the amount of onions, you need 3 large onions, this is a little more than a kilogram or 5 cups chopped. This recipe is unique in that it uses olive oil, which makes it much easier to distribute […]

Good day, dear reader! This article will be useful for both raw foodists and people who want to eat healthy so as not to gain weight.

I realized a long time ago that bread greatly interferes with getting into good shape. What to do when sometimes you desperately want something bready with the same tomatoes or tea, or just to crunch?

How can bread be soggy? How to make it stick together? - you ask. Incredible, but it's very easy!

First of all, about the composition of the bread:

• Carrot;
• Onion;
• Flax-seed;
• Dried herbs;
• Salt;
• Garlic.

Once you get the hang of it, you'll definitely want to experiment. You can, for example, add sesame flour or sunflower seeds to add flavor diversity, because it is so soothing to the psyche.

The cooking process is quite simple, watch this video and you will surely be captivated by the cooking process

This is one of the easiest recipes for making raw flax bread. The video uses a vegetable dehydrator to make bread - very convenient. You can also cook this bread in a dehydrator or on a vegan stovetop.

But if you don’t have anything like this in your kitchen yet, then you can dry the bread by placing it on a radiator or in the sun. You can also use the oven. If you are not a raw foodist, then dry for 10-15 minutes at a temperature of 160-180 degrees. And for raw foodists, it is best to set the minimum, which allows the oven to dry for several hours.

These are breads made from chickpea flour. It is known that legume flour is an excellent substitute for eggs in lean dough.

Grind the chickpeas. You will have small flakes left in the flour; this is the shell of the peas, so you need to strain it through a sieve.

To make bread you will need the following products:

• 200 g chickpea flour;
• 70 g sesame seeds (leave whole or grind in a coffee grinder);
• 250 – 300 ml. water;
• 1 clove of garlic (grind in a mortar or squeeze in a garlic press, or grate);
• 1.5 teaspoons of cumin (grind);
• 2-3 tbsp. spoons of lemon juice;
• 1 – 2 tbsp. tablespoons of cold-pressed olive or sesame oil;
• Salt;
• Seasonings to your taste – paprika, black pepper, herbs;

Let's cook. Mix flour with sesame seeds, salt, spices, water, oil and leave for 5 minutes. After the dough has settled, add the grated garlic. Mix everything thoroughly.

The dough is ready and we can place it on silicone dehydrator sheets.

Living bread recipe

This recipe is more complicated, but it is good for its variety. For example, it can be made from pumpkin by grinding it, or you can make them into buckwheat using not fried, but green buckwheat.

The composition of flour for miracle bread is as follows:

• Flax – 300 g;
• Sesame – 50 g;
• Raw sunflower seeds – 50 g;
• A pinch of coriander;
• A pinch of cilantro;

We put it all into a food processor and grind it. When all the ingredients are mixed and we have flour, we must empty the processor by pouring the mixture into another container.

Now let’s chop the vegetables, for this we will need:

• 4 celery sticks;
• 4 carrots;
• One small onion;
• 2 cloves of garlic;
• 2 tomatoes;
• Raisin;
• Salt;
• Lemon juice.

We also grind all this in a combine. You should get vegetable puree. Then add the already prepared flour and a little water.

Now, spread this mixture onto dehydrator sheets. Dry for about twelve hours.

Crispbread with tomatoes

Another fancy recipe. A large number of ingredients are also used here. This may inspire some and scare others. Don't be afraid to change or simplify anything - the good thing about bread is that it's difficult to spoil it.

So, for cooking we need:

• Carrots - 500 g
• Celery - small bunch
• Dill - small bunch
• Medium size bell pepper - 2 pcs.
• Chili pepper - 1 piece
• Large onion - 1 piece
• Small tomatoes - 4 pcs
• Lemon - 1 piece
• Garlic - 3-4 cloves
• Raisins - 100 g
• Flax seed - 300g
• Sunflower and pumpkin seeds - 100g
• Sesame - 100g
• Milk thistle seeds - 100g
• Cumin, coriander (seed) - to taste

Sprouted buckwheat bread

For cooking we will need the following products:

• 400 g - sprouted buckwheat (scroll through a meat grinder)
• 400 g - carrots (grate on a fine grater)
• 1 onion
• 2 tomatoes
• 200 g - walnuts (chop in a blender)
• a bunch of fresh herbs, herbs de Provence to taste
• 6 cloves garlic
• 50 g - flax seed (grind in a coffee grinder)
• 50 gr - sesame

And how to cook - watch the video. By the way - pay attention - the sesame here comes whole, not ground. It is believed that whole sesame is not absorbed by the body, but if you grind it, the bread will taste bitter. Personally, I like the way whole sesame crunches in my teeth, and I like its bitterness when it’s ground.

The simplest raw breads

We left the simplest sprouted wheat breads for last. They differ in that they do not contain seasonings and additives in the form of vegetables.

Let's look at how to prepare them step by step:

1. We harvest wheat. To do this, we need to fill the wheat with water. After 6 – 8 hours, rinse and cover with gauze. After 10 hours it will begin to germinate. We are waiting for the sprouts to be about 2 - 3 mm.
2. Twist through a meat grinder.
3. Dry for 2 – 3 hours.

Our breads are ready. They are ideal as the base for a sandwich, such as sun-dried tomatoes.

Conclusion

Of course, these are not all the recipes in the world for making raw bread, but you can experiment yourself to achieve the taste you want. For example, making onion or tomato bread.

Raw foodists believe that a person’s diet can consist entirely of raw foods. Ayurveda talks about 50 percent or more raw foods in the daily diet. However, there are subtleties to consuming live foods.

I hope you found the information interesting and useful. If so, then share these recipes with your friends on social networks. And so as not to miss anything, subscribe to our blog updates.

Be healthy! Experiment and be more creative, my friends! It's so inspiring!

I want to introduce you to the simplest and most common bread recipe. In fact, this is the most common raw food baking. It is prepared from sprouted wheat, flax seeds, almonds and salt. If desired, you can add a little onion, garlic, as well as pureed vegetables. That is, you can safely change the ingredients to your taste.

The resulting dough can be used to prepare all sorts of delicacies. For example, pizza, toast with fruit or vegetable filling, etc.

I would like to pay a little more attention to the two main components of this basic recipe. These are sprouted wheat and flax seeds.

wheat sprouts

It is best to use sprouted wheat when making bread. Why? Because wheat germ is a super nutritious and very healthy component. They contain so many valuable substances:

• vitamins of groups B, C and E;
• vegetable proteins (7.5 g);
• fats 1.3 g;
• carbohydrates 41.1 g;
• minerals (especially a lot of phosphorus, magnesium and potassium);
• fiber, etc.

In general, sprouted wheat is a strong biological stimulant. It perfectly cleanses the blood and normalizes metabolic processes in the body. In addition, its regular consumption improves immunity. This is such an amazing and useful product!

It is not difficult to germinate wheat. If you have a home sprouter, then there will be no problems at all.

But in principle, you can do without it by soaking the grains. True, such germination will take a little longer.

It is better to perform this procedure in the evening. Place the grains in a bowl or jar and fill with water. There should be enough water in the container to absorb the grains. Cover the top of the wheat with three layers of gauze. Leave the container in a warm place until the morning.

In the morning, be sure to rinse the grains several times. Then place gauze in a sieve and spread the wheat in a thin layer over the entire covered surface of the vessel. Cover the top of the grains with a cloth. Place the bowl with grains in a warm place and leave for a couple of hours. Remember that wheat germ must be constantly hydrated.

After a couple of hours, small white tails will begin to appear (they will be only 1-2 mm long). Select wheat with sprouts, and leave unsprouted wheat until it sprouts.

Typically, in hot weather, wheat germinates within 1 day. And when it’s frosty outside, this procedure can take 3 or more days.

Flaxseeds

It’s not for nothing that this recipe contains . They are very helpful. Flax seeds are rich in the following substances:

• “vitamins of youth” A and E, as well as vitamins of groups B and F;
• amino acids;
• antioxidants;
• omega-3 fatty acids;
• etc.

It has an excellent effect on the functioning of the intestines. Fiber helps stabilize sugar levels.

In addition, this is perhaps our best source of lignans - natural phytoestrogens hormones. These substances block the action of “bad” estrogens, which cause hormone-dependent cancers. By the way, lignans are found only in flax seeds, they are not in oil.

Please note that breads prepared according to the basic recipe from flax and wheat germ are salty.

They can be used for quick snacks or making delicious raw pizza. The easiest option: you will need a banana and dates. Mash the banana with a fork, add chopped dates and put this vitamin mass on the finished bread. And how to cook pizza, I wrote in the article “”.

It is better to cook raw food breads in a dehydrator. This will make it easier for you to monitor their readiness. And there is a high probability that you will not dry out the bread. But if you don’t have this miracle device, you can make bread without a dehydrator. For example, in the oven. In this case, you will need a special grill. Set the oven temperature to low (preferably fan-assisted) and open the door slightly.

Remember that the finished bread should be dry and crispy on the outside, and slightly chewy on the inside. Store the cooled treat in an airtight container in the refrigerator.

Have you ever made bread? If yes, what recipe? Share your recipes in the comments. And after you prepare these raw food breads, write your review about them.

And here is the recipe for raw bread made from flax and sprouted wheat:

Ingredients

2-3 servings 90 min. Weight of the finished dish: 380 gr.

He shares with us a unique master class on making delicious living bread.

This bread should be stored for no longer than 1-2 days in the refrigerator.
However, as practice shows, it is not stored at all, because it is eaten instantly, it is so good!

Another miracle has happened! Hooray!!! I learned how to make raw food bread!
I took the recipe itself from Sergei Gladkov’s brilliant book “Culinary Book of Life” - he writes that such living bread is very similar to peasant grain bread, and such varieties are loved in Lithuania and Germany. They are called respectively "rugelis" And "bauerbrod".

I haven’t tried these... For my taste, this bread is, of course, not a sliced ​​loaf. 🙂 Most similar to grain bread is “Tibet” - they used to sell it like that, if anyone remembers.

A friend who eats quite traditionally said yesterday that my raw food bread reminds her of Borodinsky.
In any case, I'm delighted!!! I think it's very tasty and very simple!
I'm sharing. 🙂

2 tbsp. rye sprouts
1 tbsp. sunflower sprouts
1 tbsp. l. cumin seeds (as many as possible)
1 tbsp. l. dry dill
1 tbsp. l. dry kelp
salt - optional and to taste

Rinse the rye sprouts and sunflower seeds thoroughly, scatter them on a dry towel and leave them on the table for 1-2 hours to dry.

It is more convenient to use a dehydrator, but in this case there is a high risk of drying out the grains.

The original recipe suggests using soft wheat sprouts (spelt). Rye sprouts, as Sergei writes, make bread less aromatic. But I don’t have spelled, so I suggest making rye living bread.

Grind dry seaweed, dry dill and cumin seeds in a coffee grinder.
You can leave half of the cumin seeds whole - you’ll get a slightly different, also cool, taste.

Place the dried grains in the bowl of a combination blender with S-shaped blades.
Add ground seaweed, dill, cumin, salt to taste and grind.

How fine to grind?

Here is a very subtle point, I’ll try to explain.
Depending on the grind, you get a different taste.
If the grind is coarser, the finished bread will be dry and crumbly. Or you can grind it very finely - then the bread will be moist.

I have made this kind of living bread several times already - I wanted to come up with some specific recommendations. But, as happens in a live kitchen, it turns out differently every time. I think what is needed here is personal experience and the feeling that “this is exactly how it is” is good and sufficient.
Do you understand what I'm talking about. 🙂

The finished mass can be compacted into a suitable form, pre-coated with cling film.

Or you can make a loaf of bread with your hands...

You don’t need to press down the bread too much, otherwise it will turn out unbaked and wet.
The task is to make it so that it holds its shape and does not crumble when cutting. This, too, can only be determined empirically. 🙂

Actually, the bread is already ready! You can cut and eat!

How can we make our bread even more appetizing?

Here are some options:

*Crush in a mortar clove of garlic, add 1 tbsp. l. water and grind thoroughly.
Grease our raw food edge with this mixture. Roll in flour.
I tried using it as flour talkan made from rye and amaranth(ground dried sprouts or dried sprout milk cake). I don't recommend oats - they're too bitter.

* Add to garlic mixture 1/2 tsp. honey, rub thoroughly.
Grease the bread, roll in flour.

* Even at the stage of grinding the sprouts in a blender, add fresh chopped greens - I added a large bunch of dill and wild garlic, the bread will turn out unusually green and unexpectedly tasty!

*You can also experiment with various additives– delicious, for example, with pumpkin seeds or with walnuts.

* The loaf can be dried in a dehydrator at a temperature of 40°C for about an hour - then a crust will form. But even without drying it turns out great. For example, if you manage to leave some bread on the table, after a while it will dry out even without a dehydrator.

What can you eat it with?

Living bread turns out to be very satisfying - 1-2 pieces and your hunger will be satisfied for a long time!

At the same time, such raw food bread is a completely complete independent dish. It’s very tasty to simply cut it into pieces and eat it as a bite with some greens... mmm!..
Bon appetit!

Friends!
If you have your own recipes for cool raw food or vegan dishes, show them to the world, share them with!

Send recipe descriptions and photographs of your masterpieces to [email protected].
And we will be happy to publish them.

Enjoy life!
Live with style!