Raw Almondy Oat Bread
Hi Guys, Today I’m here with another recipe, today we’re making Raw Oat Bread.
Depending on your belief of oats it could be considered gluten-free, and depending on which ingredients you use, it can easily be vegan. One thing I can tell you is that its raw, budget friendly, and super tasty! This is also really simple, and compared to normal bread it’s extremely quick!
4 soaked cups of oat groats (2 dry cups)
1 soaked cup of almonds (1/2 dry cup)
1/4 teaspoon coarse sea salt
1/2 tablespoon honey (or another liquid sweetener)
1/2 tablespoon sesame seed (optional, you could also use sunflower seeds, pumpkin seeds, any other seed or nut you want)
1 tablespoon psyllium husk (you could also use irish moss, flax seeds, or any other thickener)
1/4-1/2 cup water or nut/seed milk * (as needed)
coconut oil (optional for spreading stage)
Take your oat groats, almonds, sea salt, sweetener, sesame (or other seed/nut), and psyllium hus, into your food processor. Process for about 1 minute, or until it starts to mush up. If your mixture needs more moisture, add in your nut milk(or water) while the food processor is running. I ended up using about 1/4 cup of almond milk, however this will vary for everyone.
Keep processing until it turns into almond pudding, and will hold onto a spoon for several seconds one tipped over (see video).
Spread out on your dehydrator’s nonstick sheets, I went with about 1/4 inch thick, but if you want really thick bread, I would go with 1/2 inch. You can use a spoon but I find using your hands with some coconut oil or olive oil on it really works best. Try to make the “dough” as even as possible to assist with drying.Â I got 2 full trays out of my mixture.
Dehydrate @ 105 degrees for 12-18 hours. After about 2-3 hours you’ll want to flip your bread sheet over to dry evenly. My bread was done after 14 hours (when I woke up the next day). It was about half the original thickness, and still semi soft but you can tell its dry.Â I would still probably store them in the fridge if you’re wanting to save them longer than a few days.
Cut them with a semi sharp knife into equal “sandwich” sized pieces. I ended up with 12 pieces, but accidently broke two of them. I can’t wait to make a nice raw sandwich tomorrow!
Prep time: 5 minsÂ Â Â Dry time: 12-18 hoursÂ Â Â Serves: 6-12 pieces (varied on size)
If you wanted to, you could add cinnamon, extra sweetener, raisins, maybe some nutmeg and make this into a great cinnamon raisin bread. I will eventually demo this aswell.
Heres what my finished “bread” looked like :
For those wondering about nutritional breakdowns, heres what I calculated:
Recipe yields 12 servings, 1 serving:
145 calories, 6g protein, 5.2g fat, 20g carbs
(also contains about 5% your daily vitamins, and 20% daily minerals)
(if concerned about vitamins/minerals leave a comment and I’ll post them all)