Is it just me, or does anyone else feel a twinge or guilt or remorse when reaching for a simple slice of bread these days? Whether you are gluten-intolerant, diabetic, or weight-watching you can now eat bread again and feel
good virtuous at the same time!
Wherever we click it’s now easy to find all types of bread recipes using healthier ingredients. In part this is due to the ‘mainstreaming’ of ingredients once only seen at health food stores. When I began working for Canada’s health food magazine in 1986 ingredients such as chia, flax, hemp seeds, stevia and quinoa where unknown to all but the “crunchy granola” crowd. Not so anymore. It’s finally trendy to take control of our diets and talk about it out loud. So here we go!
Thermomix is a great tool for bringing together people of all culinary and dietary persuasions. The super kitchen machine that is best-loved around the world is valued for a wide range of applications ranging from raw foodism, basic family fare, to Haute Cuisine and molecular gastronomy. And as we share experiences with other Thermomix fans to expand our own horizons, we’re all learning, motivating, and having more fun than regular cooks (imho)! Case in point is this raw bread recipe ;-)
Thanks to an inspiring video by raw food chef Russell James, I’ve moved on to develop my own recipe for a perfectly flexible gluten-free bread that can be made raw — or not. Start with the raw version and for those who are not raw purists, put a few slices in the toaster! Or if there’s no dehydrator at your house, bake it at your oven’s lowest setting for a quicker, lightly baked version. Slice it thin or thick, depending how
greedy hungry you are. I love this recipe because it uses almonds, chia seeds, and psyllium husk for a higher-protein, higher-fibre result that should help lower cholesterol. If you enjoy the dense texture of a traditional vollkornbrot or pumpernikel, you’ll be in sensory heaven (even without rye). Those who prefer a dryer, lighter sandwich slice can toast it for more ‘crunch’. Either way, this is an exquisite full-flavored sensation that is as healthy as it is versatile. (My own preference is the savoury “Raw Onion Bread” version below, but it’s just as easy to turn this into a raw or toasted Cinnamon-Raisin bread for breakfast occasions.)
The photo at the top of this page shows the “Raw Onion Bread” used in a sandwich. The raw bread seen directly above this paragraph used young coconut flesh instead of onion, dates instead of raisins, and fewer seasonings. Either way, the dough is very pleasant to work with. Yields 2-3 small loaves, but don’t be fooled by the tiny size — they slice easily and each slice is very satisfying! Tastes great with raw, vegan or meaty fillings. Add protein such as cheddar, goat cheese or chicken for a quick well-balanced meal. Try it toasted with peanut butter. Or forget the peanuts and just add butter.
Raw (or low-baked) Onion Bread
Includes substitutions for Cinnamon-Raisin Bread. See notes below recipe for making an unflavoured version.
Yields 2-3 tiny loaves
(use organic if possible)
200 g. raw almonds
100 g. raisins (or dates)
60 g. flax seed
60 g. psyllium husks
25 g. Chia seeds (any colour)
200 g. onion (quartered)
2 cloves garlic
½ lemon (peeled and seeded)
25 g. sun-dried tomatoes (if your dry tomatoes are steeped in oil, use 20 g.)
1½ tsp salt
optional seasonings for onion bread: pinch garlic flakes, rosemary, oregano, sage
optional for both versions: cold-pressed flax oil for coating loaves prior to drying.
For cinnamon raisin bread: omit garlic and tomatoes. Substitute fresh young coconut flesh for the onion. Omit optional seasonings above and add: 2 tsp cinnamon, additional 50 g raisins.
- Put almonds and raisins/dates into a bowl and add water to soak for a few minutes or more. (I soak mine for all long as it takes to prepare the other ingredients and do the next two steps. By the time we add these to the Thermomix, they’ll have soaked long enough. But if you want to soak yours an hour ahead, that will work too. This recipe is quite forgiving.)
- Add flax seed, psyllium and chia to a dry Thermomix bowl. Mill for 8 seconds/speed 8. Remove from Thermomix and set aside. (No need to clean the Thermomix.)
- Put onion, garlic, lemon, sun-dried tomatoes, salt and any optional seasonings in Thermomix. Mince for 7 seconds/speed 7.
- Strain the almonds and raisins and shake off excess water. Add these to Thermomix and mince for 10 seconds/speed7. Push food down sides of bowl and repeat.
- Set timer for 1 minute of kneading (intermittent/wheat symbol). While the machine is kneading, continue adding the reserved dry seed mix through the hole.
- Turn Thermomix upside down over baking mat or work surface to release the dough. Press dough together into a large ball. (Notice how “spongy” it is? It should have a nice semi-dry, semi-wet consistency and should just hold together when pressed. It’s a surprisingly lovely dough that almost feels yeasty, but without the addition of yeast or flour, simply because of the psyllium fibre.) Continue to turn the dough while pressing into a ball. The goal is to make it stick together as much as possible. If your dough feels wet, then sprinkle with a little more psyllium. (I’ve never needed to do this, but if too much water was in the nuts, this might happen.)
- Once the dough is compressed and holds together nicely, divide into three small loaves. Press these firmly as you form to prevent “cracking”. (see note below) If using a dehydrator, dry at 115°F for 15-16 hours. If using a conventional oven, place loaves on a raised cookie rack to ventilate while baking at 100°C for 3-4 hours. (This helps ‘dry’ the bread as it bakes.)
Notes about oil: It’s not necessary, but I’ve fallen into the habit of
brushing smearing smoothing over the loaves with a drop or two of a nutritional (raw) flax oil (though any oil will do) before setting them into dehydrator or oven. This is to prevent dry cracks from forming on the crust.
Notes for less flavorful raw bread: Substitute 280 g. young coconut flesh for the onion. Eliminate the garlic, lemon, sun-dried tomatoes, herbs and spices. Instead of using ½ lemon try using a tablespoon of water or coconut water.
- see more raw recipes on this blog
- want more naturally healthy recipes? This post was featured at Naturally Family Friday
- click for a non-Thermomix video recipe for a similar bread by raw food chef Russell James
- New to raw? Here is a list of dehydrators on Amazon that can be shipped internationally