Almond and Linseeds Raw Bread

Thermomix® time: 1 min 25 sec
This recipe was prepared at the Dairy-free Gluten-free Veggie Cooking Class

Ingredients Almond and Linseeds Raw Bread

  • 200 g fresh spinach
  • 200 g raw almonds
  • 100 g raisins or dates
  • 60 g flax seed
  • 60 g psyllium husks
  • 20 g chia seeds, any colour
  • 200 g onion, quartered
  • 2 garlic cloves
  • ½ lemon, peeled and seeded
  • 25 g sun-dried tomatoes, if steeped in oil use 20 g
  • 1½ tsp salt
  • Optional seasoning 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 onion. Omit optional seasonings above and add 2tsp cinnamon, additional 50 g raisins.
Notes about oil: 1) It’s not necessary but I’ve fallen into the habit of brushing smearing smoothing over the loaves with a drop of two of a nutritional raw flax.         2) To prevent dry cracks from forming on the crust, oil before setting them into dehydrator or oven (any oil will do).

Preparation

  1. 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.)
  2. Add flax seed, psylliumand chia to a dry Thermomix mixing bowl. Mill 8 sec/ speed 8.  Remove and set aside. (No need to clean the Thermomix.)
  3. Place onion, garlic, lemon, sun-dried tomatoes, saltand any optional seasonings in mixing bowl and mince 7 sec/ speed 7.
  4. Strain the almonds and raisins and shake off excess water.
  5. Place strained almonds and raisins into the mixing bowl and mince 10 sec/ speed7. Scrape down with spatula and repeat the process.
  6. Set 1 min/ dough mode and, while the Thermomix is kneading, add the reserved dry seed mix through the lid hole.
  7. Turn mixing bowl 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.)
  8. 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 above). 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.)