This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. This is an easy recipe for variations! Pictured with hummus and tomatoes and a side of spinach caesar salad.

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and the Nama Shoyu percentage is down for taste.

This is my favorite crust that can be used for so much. I usually use it for pizza, but if taken out while still flexible, it can be used as a spicy wrap or tortilla. If you aren’t a big fan of hot foods, cut back to 1/2 jalepeno pepper and 1/4 tablespoon of cayenne pepper.

You can also thinely slice tomatoes and/or mushrooms and press them into the dough so it dehydrates at the same time. A bell pepper might be nice if you’re aiming for a more fijita-type crust.

I’ll have a picture as soon as I can grab my sister’s camera. ;)

This is a great bread, and the best part is that it is in the spirit of reuse & recycle!

If you make rejuvalac, you typically use 1 cup dry soft wheat berries, which yields about 4 cups sprouted berries. Why throw them away? Instead, mix them up with any veggies and whatever spices you want! This version fills the house with a wonderful smell of Jalapeno and cheese! Yummy!

I sprouted WAY too many buckwheat sprouts and I was looking for a way to use them up. I was also working at the Hospitality Kitchen and they needed people to take the extra bananas. Naturally, I volunteered. (Who could let bananas go to waste?!) Anyways, I wound up with tons of bananas that were perfectly ripe and won’t last that much longer. So I put the buckwheat and bananas together with a little vanilla, agave, and spice and it turned out a lot better than I expected.

This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!

These are SOO good! They are my favorite thing to eat as a midnight snack. They’re great to offer at parties and during holidays, too!

I absolutely love taco night – at least a once a week occurrence. These tortillas area easy-to-make and delicious.

For an out of this world feast, make this with walnut taco meat, pico de gallo, guacamole and macadamia sour creme. Now we just need a raw spanish rice recipe!

One smell seems to send me straight to the mediterranean, one bite and i feel like a sunshine garden burst in my mouth! i could’nt stop nibbling on these things, putting it everywhere from salads, soups to just wrapping it around a cucumber stick.

the texture takes getting used to but let it sit in your container for a while (like overnight) after dehydration, gradually it will soften and taste like wholegrain bread sliced thin. I used an oven on the lowest temperature…basically a light, with the door ajar.

it is especially nice dipped in olive oil and balsamic vinegar…yummy! soaks up real quick! and so full of fibre, sweeping your insides clean in hyper speed.

it’s been a while since cinque terre... but here’s my version of bready italy. this stuff has great texture and a gentle flavor.

Now I honestly have never had a cheezit in the last 20 years or so, but my hubby is a snack connoisseur. He loved, LOVED! these…...said it was like a nacho, spicey cheezit! ah! it warms my heart to see him eating healthy snacks.

BTW,the “batter” made a nice nori wrap filling for my lunch today, with cukes and avo and lettuce.

light and crisp

I adapted this from Ani Phyo’s Black Sesame Sunflower Bread. It’s great with smashed avocado and alfalfa sprouts sandwiches.

About 1.5 cups of raw wheat berries (soaked overnight) 1/2 cup of wet sunflower seed pulp (from making milk perhaps) 2 teaspoons of sea salt 1 squirt of agave nectar 1/4 olive oil

I was having a harcore craving bannana bread and this satisfied it nicely. It’s lightly sweet with a nice smooth bannana taste. I used golden flax seeds and the colouring was very reminicent of “real” bannana bread. My husband thinks putting in chunks of dates would make it even better.

Craving Saver! The fenugreek seeds give it the amazingly real pimento cheese texture. Eat on celery or a raw cracker or bread. My boyfriend couldn’t tell this wasn’t real cheese. He had it on sourdough. This isn’t a very good pic but he has lost about 20 lbs and you can see it in his face here..=)

there was a thread in forums on rituals, well irish soda bread with sharp cheddar cheese and tea is a sunday morning ritual here, so in my experimenting with breads that nonraw folks would eat, i tried this variation of a zuccini bread recipe i saw on the onion bread discussion. It satisifies the breakfast , sweet bread part, ima working on the sharp cheese part….;)

This bread is really yummy for sandwiches!

Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.

Delicious whipped buttery spread. It even melts! Goes good on “better than sliced bread” (pictured here).

Great Burgers… really tasty, great with your favourite Bread Recipe with Salad for a Hearty Lunch… These are Not for the Feint-Hearted!!! They are Really Filling…

On my quest to develop the perfect cracker upon which to spread raw almond butter, I figured, why not just use almonds? To optimize digestion, I try to avoid using more than one source of fat at a time in a recipe, or combining fats with sweets. So this is my attempt to enjoy almonds without any added sweetners. It has a warm autumnal taste without being heavy.

Reminiscent of “real” olive-rosemary bread but pleasantly mild. I made this because I am always looking for new ways to use pulp left over from juicing but also because I craved a very simple, mild-tasting bread/cracker raw-edible, one that I could nibble by itself or make into a bruschetta, or eat with a dip, versatile without being bland. Since I used beet pulp, mine turned out a pretty terracotta color, which I find psychologically soothing…Try with any mild veggies. The green pepper lightens up the flavor a bit (the olives and pumpkins seeds make it heavier.)

They’re cute, really.

I know there are a gazillion pizza crusts, but this one is unique IMO. It is a variation on the “Tree of Life” crust. The key to me for the flavor is the cheese in the crust. I used mac nut cheese because I had some when I went to make this! The cheese should have a definate sour flavor to get the flavor right IMO, but I love sour!

Beet,Thyme and Sesame together : my very first own cracker recipe that rocks! Hope you like it too! this bread is crisp but not crumbly and has a very nice flavour and a great slightly pink colour.

Fabulous Crackers with a European Taste to them.. those of you who love your antipasta… go for this, its awesome!!!

This mild bread reminds me of the brown bread you can buy in the local bakeries around here – slightly sweet and whole-grain flavoured. My favourite way to eat it is as a cream cheese and ‘jelly’ sandwich as pictured above.

all the flavors of the italian classic in a light crisp cracker, perfect with caponata

September 3, 2007 in Basics, Dehydrated, Lunch, Raw, Russell James by Russell James

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!

This recipe combines Dr. Cousen’s methods for proper food preservation with basic food science, to create an authentic yeast bread that is safe, as well as a perfect foil for cream cheese or lox (see my other recipes).

Apperantly my body is all about eating seasonaly even though it lives in SoCal..;) so turnips, parsnips, pumpkins and squash of every ilk are on the menu. This came about from left overs but i recreated it from scratch… its very savory and kinda green in color but soooooo good!!!

i’ve been making lots of flatbreads lately. you can create your own with staples like: a seed, 1 zucchini, flax seeds, and flavorings of your choice.

There’s something to give thanks for every day of the year. And over the past few days in Washington DC, it’s felt more like November than April anyway. This yummy flatbread tastes like something in between pumpkin pie and candied yams, with the added nutrition of flax seeds!

Stole this off of www.welikeitraw.com Cool site. The pumpkin bread is just in time for the season! YUMMY TOO!

Cheflandria’s Everyday Raw Food Recipe

I made this by accident and it came out fantastic! It’s plyable like bread. It was a recipe to actually attempt to make raviolis but turned out to be much better as bread. It’s really very simple and great for any type of sandwiches. It tastes a bit nutty sort of like wheat bread.

This is the best bread I have ever eaten and it is sooooo simple, it is ridiculous. This will curb any cooked bread cravings… trust me!! I made this yesterday, and came home for lunch today craving something cooked. I grabbed this out of the dehydrator and I just scarfed down a whole loaf of cinnamon raisin bread in less than 10 minutes. Really good warmed in the dehydrator with whipped buttery spread. I already have another batch of wheat berries soaking to sprout.

It is from Rose Lee Calabro’s book “Living in the Raw” and her wheat bread has only 2 ingredients…. other ingredients can be added for variety.

Crackers with Zing! Love these!

Hi! I got the inspiration for this recipe from the No-Wheat thins recipe on this site by smidbrod. I just couldn’t help doctoring them up so here is the new concoction.

Theses are great with just about anything. I put veggies in mine and wrap them up or just grab a few to munch on while on the run. Everyone who’s tried them love them. They are actually a variation on the curried crepes from the cook book RAW by charlie trotter and roxanne klein. The recipes from the book are to die for but extensive ingredient list.This was my take after I left the crepes in too long. Now I make them all the time as they keep well.

After a visit to a raw restaurant last week, I made it my mission to copy the wonderful texture of their crackers. Leaving half the buckwheat unblended yields crackers that can be thick and substantial, but still light and crispy. Truly the best raw cracker I have ever made, and relatively simple to make! Just make sure to dehydrate them thoroughly, these taste better the drier they are.

Herb choices can be improved upon, I think, but had to get the method out there because these are so yummy! Open to suggestions of adding a flavour zing, because with one these crackers can stand alone

Fabulous simple bread recipe I had to share from the book, “The Raw Transformation”, by Wendy Rudell.

I was delighted when this little experiment with sprouted kamut turned out to be so delicious. I made it again and this time recorded what I did so I would be able to share the recipe in case anyone else has also had a challenge with making raw breads.

A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!

This is my favourite pizza crust to make, since it doesn’t compete with the sauce and toppings and is mild.

I’ve placed it in its own recipe box, so it can be used as a base for other pizzas.

I think that this is the best thing to do with your left over almond pulp…

Inspired by the book Raw Food Real World

A not-too-sweet, not-too-heavy bread perfect for breakfast, or even with a scoop of vanilla ice cream for dessert!

taken from “raw food real world”, this recipe is not meant for the faint of labor intensive prep work, but the results are magical: a true crepe wrap, useful for every type of filling you can imagine. we used a cafe gratitude cheese recipe and made greek wraps, cauliflower rice and “refried beans” for a “burrito”, AMAZING! perfect for those who are non-believers that raw can taste like the real thing.

i juice to get the right consistancy of pulp for my breads but feel free to shred your own way! this bread stayed white! its a new fav, slightly sweet but not over powering like my onion bread sometimes is with fixins’

What to do with vegetable pulp left over from juicing? Especially when you’ve been juicing beets, ginger, garlic, celery, dandelion greens, apples and carrots? (That makes a delicious and highly detoxifying juice, by the way!) And what to do when your next door neighbor makes a hobby of growing and drying his own chili peppers? I found the answer at last. My mother, who is a very non-raw gourmet, adores this.

This recipe can be the foundation of whatever kind of pizza you’d like to make.