Raw bread without flax recipes. Crispbread for raw foodists and healthy food supporters

The recipe for this dish can include a variety of ingredients. Raw food breads are prepared from flax seeds, chickpeas, green buckwheat, sesame seeds, pumpkin and sunflower seeds, nuts, and various vegetables. The recipe allows the use of sprouted seeds, both raw and dried.

Products for flax bread:

flaxseed – 200 g (1 cup);
sunflower seed – 100 g (1/2 cup);
2 stalks of fresh celery;
2 small fresh carrots;
1 medium tomato;
1 small onion;
salt, suneli hops, dried herbs to taste.

Dough preparation time: 10-15 minutes.

Baking time: 5-10 hours.

Total cooking time: 5-10 hours.

Number of loaves: 12 pieces.

This recipe can be considered as a basic one. In raw food breads, instead of flaxseed flour, you can add buckwheat, chickpeas, and vegetables - Jerusalem artichoke, bell pepper, pumpkin, zucchini.

Making bread without flour

Baking recipe:

Grind the seeds in a coffee grinder or food processor until they become flour.

Advice. Before use, sift the flour through a sieve.

Wash the selected vegetables, peel them and also grind them into a puree.

Advice. To bake raw food breads, you can use the cake left after squeezing the juice from vegetables.

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?

Flax bread

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 not at all complicated, watch this video and you will certainly be captivated by the cooking process

This is one of the easiest recipes for making raw flax bread. The video for making bread uses a vegetable dehydrator - 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 put 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 things up or simplify things—the good thing about bread is that it’s hard to mess up.

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 - please note - 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 bread 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:

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.
Twist through a meat grinder.
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 the information was interesting and useful for you. If so, then share these recipes with your friends on social networks. And so as not to miss anything, subscribe to our blog updates.

Ingredients:

800 grams of vegetable cake (I took the cake from an auger juicer): carrots, pumpkin, broccoli. There was very little in this cake: from cucumbers and just a little bit of lemon cake. But I think it’s better without them, so that there is no extra bitterness.

100 grams of flaxseed flour (it’s best to make it yourself by grinding flax seeds in a coffee grinder, since ground flax oxidizes very quickly)

100 grams of peeled raw sunflower seeds

1 tsp sea salt or Himalayan salt (it is better to use less or no salt at all)

Juice of one lemon

Coriander 1 tsp.

Purified water - approximately 300 ml

Preparation.

Pour flaxseed flour with water two hours before cooking.

Grind sunflower seeds and coriander into flour (in a coffee grinder or food processor or in a powerful blender).

In a bowl with flaxseed flour, put the freshly squeezed juice of one lemon, salt (or you can without it, or make two parts of the dough, one with salt and the other without, and then try whichever is best for your taste. I like it better without salt), mix everything well.

Add flaxseed flour to the vegetable cake. Mix well.

And there we add flour from the seeds with coriander to the cake (by the way, you can do without seeds and without spices - if you are after cleansing the body, or you can add a little dried kelp). Mix well and the bread dough is ready.

Place on sheets or on a baking sheet (you can immediately cut the layers into rectangles, or you can cut them after 4-5 hours, when you need to turn the loaves over to the other side)

And put it in a dehydrator or in the oven at a temperature of 38 degrees C.

I laid it out in a very thin layer, so it only took about 10 hours to cook in the dehydrator. First, about 5 hours on one side, then I turned the slices over into squares, and then they dried on the other side. By the way, when they are not fully cooked and not cut in advance, you can leave the dough in large flat cakes and not dry them out. Then you get a kind of “lavashiki” in which you can wrap a filling, vegetable, for example, with avocado. You get rolls. It’s very original and your friends and family most likely won’t understand what it’s made of and how it’s made (unless, of course, your friends are raw foodists). These salt breads tasted a little like dried fish. Because there was a slight specific bitterness and salty taste.

Bon appetit!)

Second version of bread:

Ingredients:

carrot and beet cake (there was also a little cake from pepper and broccoli) 1 kg

flaxseed flour 100 grams

structured water 350 ml

juice of one lemon

I cooked everything the same way, but without salt, without spices and without seeds. And I added a little oat bran to one part of the dough (bran is very good for those who eat food cooked on fire and the intestines need cleansing, but for raw foodists or after cleansing the intestines, bran can, on the contrary, scratch the walls of the cleansed intestines).

I also mixed everything well and laid it out in a thin layer on sheets and immediately cut it with the back of a knife so as not to scratch the silicone sheets.

After about 10-12 hours, the bread was ready.

But since I applied them in a very thin layer, most likely they turned out not as bread, but as chips. Without salt, I liked them better and no longer resembled the taste of dried fish. The taste of these miracle bread-chips is difficult to describe. He's quite strange. But very interesting and worth trying to cook them. If you cook them at a temperature of no more than 40 degrees C, the bread will turn out alive! Filled with vital energy and with preserved vitamins and microelements. And there is a lot of scientific information about the benefits of vegetable or fruit cake, and if you search on the Internet, you can find substantiated research. But not everyone, unfortunately, knows about this. But how great it is when you know and can use this same cake in such an interesting way, in the form of bread or chips.

Bon appetit!))

Third version of bread. The most delicious!!!

My experiments with bread are yielding results!))) This time, I prepared the most delicious version of bread.

Here is the recipe: flax seed - about 200 grams, soak in clean drinking water for 8-12 hours. In a 1:1 ratio.

After the flax seed is ready (it has absorbed water and has become like a viscous mass), there is no need to rinse it under any circumstances, and there is no need to drain the water either. This sticky mass will help bind the dough together. Now you can start preparing the dough:

Take beet pulp (a little carrot) - 800 grams, flax seed - 2/3 of the soaked sticky mass, some ground raw sunflower seeds, freshly ground yellow mustard seeds (1 tsp), ground coriander (1 tsp), lemon juice of half a lemon, rye bran - 4 tbsp. (you can have more, you can have less, to taste), ground wakame (4 tbsp, you can also have less, to taste), asafoetida - 1 tbsp. Mix everything well and place on dehydrator sheets. It takes me about 12 hours to cook at a temperature of 38 degrees C. Not everything dries evenly. Some are faster, some take 2-3 hours longer. I spread the dough in a very thin layer on silicone sheets (but I still can’t distribute the thickness evenly and that’s normal), cut it immediately with the back of a knife, and after 5-8 hours of transferring it, I sneeze on another side.

2. I added the rest of the flaxseed pulp to the apple pulp to make other loaves of bread. The proportion turned out to be 2 parts of cake, 1 part of flaxseed. I also added ground seeds and lemon juice. Mixed everything well and laid everything out on sheets. These breads turned out very tasty too!)

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 the tomatoes, peppers and garlic squeezed through a garlic press (can be done without garlic) into a blender and beat into a 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

Yesterday I appreciated the raw food bread - delicious! Seryozha has had a dehydrator for a long time, but we haven’t used it for many years, and then we decided to make some bread. How delicious they turned out! We made it according to different recipes - everything was delicious. Moreover, the taste is insanely bright, I can’t imagine where else to add salt. And in general, if we had not prepared these breads ourselves, but someone had treated us to them, then I would have thought that there was 100% salt and some kind of flavor enhancers. In fact, the super-bright flavor comes from dehydrogenation.
Now I will share the recipes with you. First we did Pizza breads, the recipe for which was told to us by one of my readers, for which I thank her very much. And I didn’t deceive you - in fact, it’s so similar to pizza in taste and aroma!!!
- linen
- sunflower seeds
- onion
- carrot
—
Awesome!!!
Ideally, flax should be ground in a coffee grinder and then add a little water to form a thick paste. Then add finely chopped onions, tomatoes, carrots and seeds. But we don't have a coffee grinder, so we blended the soaked flax and added all the other ingredients.
(flax and seeds are approximately equal, carrots and tomatoes too, but make sure that it is not too liquid, you can use the onion to your heart’s content, you can’t actually feel it dried | for about a glass of flax - a glass of seeds, 2 carrots, 4 tomatoes and a large onion. But This is just a guess, but you need to try and optimize during the cooking process).

Crispbread ‘Borodinskie’
Analogy of Borodino bread. It looks so similar!
- linen
- carrot
- celery (stems)
- garlic
- onion
- hot peppers
- lemon
- cumin
- coriander

Buckwheat bread
– green buckwheat (simply soaked or slightly sprouted) – 200 g
– flax – 100 g
- coriander

Cabbage and carrot bread
- linen
- carrot
- White cabbage
- celery
- garlic

These are pizza breads))))) Mmmmm!

This is how raw food breads are prepared. We spread them in a thin layer on the mesh backing of the dehydrator and immediately cut them, because... if you do this later, there will be only crumbs... Dry at a temperature of 38 degrees. We set it to dry at 21-22, and they are ready the next morning or by lunchtime, depending on the thickness of the loaves. In general, the topic! Somehow you don’t feel any fat in them, well at least to me. Hidden fats are here. You eat and don't feel them.