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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

June 5, 2017

Sprouted Lentil "Rye" Crisps

I truly adore these light, crisp crackers with a nut or seed pate or humus. Growing up Jewish in "Joisey," I was raised on, and loved a really good Jewish Rye. The ground fennel seeds in this recipe work their magic, providing a tone so very reminiscent of this bread....and gluten or processed junk to worry about.

Lentils and buckwheat are easy to sprout in a Mason jar, using sprouting lids. Click HERE for directions on sprouting buckwheat. Lentils take a bit longer, but don't need to be dehydrated.

May 1, 2017

And That's a Wrap!!! - A Coconut Wrap(per)!!!

If you have a dehydrator and have access to young Thai coconuts...these are a breeze. If not, there are certainly other ways to make wraps, but I was focusing on quick and easy with the tools I have. Delicious and super light! Continue to dehydrate, and instead of a flexible wrap, you have a light, crunchy snack! Switch up seasoning and create something sweet, savory and/or spicy! The variations are limitless! I chose a Chipotle Wrap below...

January 14, 2014

Banana Nut Flatbread - January 2014 Newsletter

I've made quite a few flatbreads over the years, but to date, this is my all time favorite. It's so tasty, that you don't need to put anything on it. However, add some nut butter or raw cheese and sliced apples, for a really special treat! These are great for any road trip, and I plan on taking them with me to the Living Raw Expo in LA! I hope you enjoy this recipe. Please sign up for our barely monthly Newsletter so you don't miss any upcoming recipes.

January 12, 2013

Kamut - How to Sprout

Kamut is an ancient grain believed to have originated in Egypt. Compared to common wheat, Kamut is richer in protein and contains minerals such as magnesium, zinc, Vitamins B and E, and unsaturated fatty acids.  Kamut flour has a sweet, but mild taste and can be substituted for wheat in any recipe. Kamut kernels may be sprouted and used in raw bread or cracker recipes. It can also be used as a malted grain or juiced like wheat grass. Some who are allergic to wheat (gluten) are able to tolerate Kamut. If you have difficulty digesting Kamut, try substituting with sprouted buckwheat.

September 4, 2012

Sunflower Seeds and Shoots...and Putting it All Together...

When you start exploring the world of Living Food, it can seem a little intimidating. It's been over 2 years now, and as I sit here with a happy tummy and a glow of accomplishment, I have to tell you some of my thoughts... and also share my meal with you. It took me about 30 minutes to put this gorgeous meal together. Yes, some things were prepared in advance, and when you learn how and when to do this, it makes the joy of preparing a successful raw living meal, immeasurable. All of the steps that I've learned up until now are coming together, like musical notes for each instrument in a symphony. The gratification I'm feeling is immense. How can I put these feelings into words and accurately convey to you, just how fulfilling and worthwhile this can be?  The commitment to invest a bit of  your time and energy, and learn about living food is required. I like to play... and I love to experiment, in fact, to me they are one and the same. I never imagined I'd be where I am now...chopping greens out of my garden, photographing them, and then writing about it. Have a few moments to spare? I'd love to show you what I prepared for dinner tonight...

July 29, 2012

Horseradish 'n Dill Crackers/Bread

As part of my recent exploration into "my roots," I prepared fresh Horseradish. It was deeply earthy and delicious. From that recipe, I made a Horseradish Hummus/Dipwhich was lighter in texture, but also fabulous. I needed some crunchy crackers... So what else? Horseradish  'n Dill Crackers, of course! The horseradish flavor turned out rather mild  while the dill seems to permeate the crackers. I love dill, so it works for me, and I can spread either horseradish or the hummus on them. If you're not a fan of dill, replace it with another herb. Walnut crackers are great! Walnuts give a richness, extra crunch, and a splendid nutty tone. This recipe may also be prepared as a bread.

June 12, 2012

Dill and Caraway Wraps (with Spirulina)

Looking for something a little different, with an extra kick of super nutrition? Try one of these special GREEN wraps!!! I'm going to re-work this one a bit. It's pretty intense..You can stuff it with a Sunflower Seed Pate, Walnut Pate, salad, hummus, whatever your pleasure. I made these rather thin and they dehydrated within 5 hours.

January 1, 2012

"Rye" Wraps

Last week I made an Onion Wrap and it was delicious. This time, I wanted to experiment with the recipe. Getting just the right thickness is a little tricky,  but they really are pretty easy to throw together.

These are very similar to the Onion Wrap, however, I added 1 cup of veggie pulp from juicing (carrots, celery, kale, dandelion, apple, cucumber, etc). I also cut down on the onion a bit, and added a couple of teaspoons of caraway seeds to the batter, which gives this recipe a lovely "rye" bread taste that W and I both adore.. 

December 20, 2011

Sprouted Bread

No, it's not raw. Yes, it's baked. I am not 100 percent raw even though the majority of my posts are about raw, because that is where my passion rests...and it's raw recipes that pop into my mind taunting me to play in the kitchen and give it a whirl. But this lovely bread caught my attention in a wonderful post by Golubka. The ingredient that I use in EVERY single recipe consistently, is L O V E, and that is what I felt when I looked at these photos on this site.  My family is coming for the holiday and I thought a homemade baked bread would be nice. I've never made bread in my life...and I knew I did not want it to contain gluten or this recipe and the photos convinced me to give it a try!

December 2, 2011

Onion Wrap

One of the very first foods I gave up when I started eating raw living food, was bread. I learned how the gluten acts like "GLUE" in the gut, sticking to it, fermenting, clogging, and wreaking havoc on my body. Here's a lovely way to enjoy a good wrap without the negative side effects.

November 19, 2011

Cranberry Nut Muffins

These scrumptious muffins are awesome this time of  year. They can be frozen and popped in the dehydrator to warm as needed. The mixture can also be made into a lovely cranberry nut bread and served with a drizzle of raw honey.

June 4, 2011

Bagels in the Raw

I'm so totally pleased with the way these turned out and I am re-posting this, but wondering if I could make this recipe with something other than Kamut. Sprouted Kamut really really really gives raw bread the most wonderful "chew appeal." . These are the cutest mini bagels I've ever seen, and the taste and texture are both fantastic!!!

May 25, 2011

Italian Herb Bread

I've told you just how much W and I loved my "Rye" Bread project. Well, as much as I love that bread, it doesn't go with everything. We had Wild Mushroom Burgers one night,  and they definitely did not go well with "Rye" Bread.

Modifying my Rawfully Tempting Basic Bread Dough recipe, I created this very tasty Italian Herb Bread.

February 17, 2011

Rawfully Tempting Basic Bread Dough

I really love the taste and texture of sprouted Kamut breads, although, I can't eat a ton of it.

Some gluten sensitive people can handle Kamut and some cannot. If you've never tried it, go easy. I make my bread in small, 2" squares and that is all I need.  This is a basic bread dough recipe, and I encourage you to experiment with adding ingredients to give it more flavor.

November 12, 2010

Crazy, Nutsy, Banana Bread

A really moist and delicious banana - nut bread. My honey and professional taster, W, gave this a thumbs-up!

September 20, 2010

Chocolate Nut Bread - (Ice Cream Sandwiches)

My two favorite ingredients: Coconut and chocolate. This recipe has a date and nut bread consistency, and it is very moist and chewy.  Use round cookie cutters to create sandwich rounds. Fill with Crazy Coconut Ice Cream (or your favorite flavor), and freeze as Ice Cream Sandwiches.The photo does not do this recipe justice, but this bread is fabulous! 

July 1, 2010

Sprouted Kamut - Sausage and Pepper Bread

Sprouted kamut bread is really filling and chewy, and the most reminiscent of any non-raw(SAD) food I've ever prepared. And... W LOVES his sandwiches.

May 20, 2010

Sprouted Kamut Olive Bread

Dark, rich and earthy, this sprouted Kamut bread is super quick and easy to make, and dehydrates quickly compared to most breads.

It's a very basic recipe and while it's tasty as is, next time, I'll try adding specific herbs, or maybe add a hint of sun dried tomatoes to it? It freezes well.

April 16, 2010

Cheese Burger?

It's so much fun converting leftovers into something new and yummy. I spread some almond cheese sauce from our nacho feast last night onto a non-stick sheet and dehydrated a few hours. I wanted it to be like sliced American cheese, but I think it needed a little more time in the dehydrator. It came out more like a thick cheese spread, and was delicious.

Topping Zippy Red Lentil Burgers with this creamy cheddar cheeze, guacamole, re-fried beans, red onions and tomato, served open-faced on a piece of Almond Bread  I pulled out of the freezer. What a great meal. I craved something warm tonight and the burgers went great with all of the raw fixins!

January 21, 2010

Raw Almond Herb Bread

Inspired by Russell James' Mediterranean Almond Bread, I loved the original, but wanted something a little different and created this lighter, not so "herby" version. Super rich and satisfying.

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