From Russel James The "Raw Chef"
My Mediterranean Almond Bread
caused quite a stir when I posted it, getting me some very kind
comments on various discussion boards. It’s so fantastic to know that
something I’ve created has helped someone find a piece of the puzzle
that they so needed to help them live a healthier life, in this case, an
alternative to bread. That tactile feeling of holding something when
eating (get your head out of the gutter!) is very important to me, as it
is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a
nut-free version of my bread I had quite a few emails asking me for the
recipe. So here it is, and I have to say I’m very pleased with it and
have been enjoying mushroom sandwiches for weeks now, they’re so great –
once you have the bread made it’s so quick and easy to build a sarnie!
Enjoy!
Raw buckwheat bread
Makes 18 ‘slices’
1/2 cup olive oil
1 1/2 cups sun dried tomatoes
3 cups sprouted buckwheat
1 cup flax meal
3 1/2 cups peeled courgette (zucchini), roughly chopped
2 cups apple, cored and roughly chopped
3 tabblespoons lemon juice
2 avocados
1 large onion
1/2 cup minced parsley
- Process the olive oil, sun dried toms, sprouted buckwheat,
courgette, apple, lemon juice, avocados, onion and herbs until
thoroughly mixed.
- Transfer to a large bowl and mix with the flax meal by hand. The
reason you do this separately (not in the processor) is that you are
likely to have too much mixture for the size if the processor at this
point, and when you add the flax meal it will become quite heavy and
sticky and overwork your machine.
- When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
- Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
- Use a spatula to spread the mixture evenly to all 4 sides and
corners of the Paraflexx sheet. If mixture is too sticky you can wet the
spatula to make things easier. With a knife score the whole thing into 9
squares.
- Dehydrate for 2 hours and then remove the Paraflexx sheets by
placing another dehydrator tray and mesh on top and invert so that your
original sheet of bread is upside down. That will allow you to peel the
Paralexx sheet off and continue to dehydrate the underside of the bread.
- Dehydrate for approx 8 hours more (do this overnight so you’re not
tempted to eat it before it’s ready) or until bread feels light in your
hand. If the pieces don’t fully come apart where you scored, use a knife
to cut them.
Cashew Mayo
1 cup cashews
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons chopped onion
1/4 cup water
1/2 teaspoon agave
- Blend all ingredients in a high speed blender until smooth.
For the mushrooms pictured…
- Cut portabello mushrooms into thick 1cm wide strips. Marinade them
for a couple of hours or overnight in equal parts of tamari and olive
oil.
- Arrange them on a dehydrator sheet and dehydrate overnight.
this 'bread'works.it does not taste like bread but the sandwiching makes it a very valid meal and actually it tastes more than ok
ReplyDeleteThis was the first dehydrator adventure I ever went on and boy oh boy did it turn out. No it doesn't taste like "bread" but it's very tasty and filling indeed!
ReplyDelete