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http://www.foodreference.com/html/zucchini-brd-drd-58.html

ZUCCHINI BREAD (Dried)

Recipe from Complete Book of Raw Food
Zucchini Bread
Recipe by Rose Lee Calabro
Special Equipment: Coffee grinder or blender, food processor, dehydrator
Yields: 3 loaves

INGREDIENTS
• 2 cups golden flax seeds, ground
• 1 cup pecans, soaked 6 to 8 hours
• 1 1/2 cups raisins, soaked 4 to 6 hours
• 1 cup zucchini
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 teaspoon Celtic sea salt

DIRECTIONS
Grind the flax seeds in a coffee grinder or blender. (Do not over-grind them— the thicker the mixture, the better the bread).

Process the pecans to a meal in a food processor fitted with the “S” blade.

In a blender, process the raisins and zucchini until smooth. Add some of the raisin soak water to blend. Combine the ground flax seeds, pecans, raisins, and zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, cardamom, and sea salt. Mix well.

Form into 3 loaves approximately 4- x 8- x 1 -inch and dehydrate at 105°F for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.

http://www.foodreference.com/html/zucchini-wholewheat-108.html

WHOLE WHEAT ZUCCHINI BREAD

King Arthur Flour Whole Grain Baking
by King Arthur Flour
This classic is made all the better because the moisture from the grated zucchini softens the bran in the who!e wheat, resulting in an eminently appetizing quick bread. We’ve used a bit of lemon zest and a smidgen of nutmeg to show off the zucchini, and when made with white whole wheat flour, the bread is a beautiful light golden color.
Yield: One 9 x 5-inch loaf, 16 servings
Baking Temperature: 350°F
Baking Time: 1 hour to 1 1/4 hours

Ingredients
• 2 cups (8 ounces) whole wheat flour, traditional or white whole wheat
• 1 cup (4 1/4 ounces) unbleached bread flour
• 3/4 cup (5 1/4 ounces) sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 3/4 cup (6 ounces) milk
• 1/4 cup (1 3/4 ounces) vegetable oil
• 1 1/2 cups (12 3/8 ounces) shredded zucchini
• 1/2 cup (3 ounces) raisins
• 1/2 cup (2 ounces) chopped walnuts
• 1 tablespoon grated lemon zest

Directions
Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.

Whisk together the flours, sugar, baking powder, salt and nutmeg in a large bowl. Whisk the eggs, milk and oil in a small bowl or large mixing cup. Stir into the dry ingredients until everything is evenly moistened; stir in the zucchini, raisins, walnuts and lemon zest.

Pour the batter into the prepared pan. Bake for 1 hour. Check the top; if it’s wet looking and wobbles when you touch it, tent the bread loosely with foil and bake until a cake tester inserted in the center comes out clean, 10 to 15 minutes more.

Remove the bread from the oven and cool in the pan for 15 minutes before taking it out of the pan and putting it on a rack to finish cooling completely.

Nutrition Information Per Serving (1 Slice, 95g): 15g whole grains, 199 cal, 7g fat, 5g protein, 23g complex carbohydrates, 9g sugar, 3g dietary fiber, 14mg cholesterol, 213mg sodium, 174mg potassium, 16RE vitamin A, 3mg vitamin C, 1mg iron, 95mg calcium, 184mg phosphorus.

http://renegadehealth.com/blog/raw-food-recipe-for-onion-bread/

Raw Food Recipe for Onion Bread… Move Over Bloomin’ Onion - The Renegade Health Show Episode #287
Related Tags: dehydated onion bread, onion bread, Raw Food Recipes, shea lynn baird

I can’t stop talking about Shea’s potluck, there were so many awesome raw food recipes!

Today, we’ll show you how to make one that rivals the taste of the Outback Bloomin’ Onion. It’s for onion bread and I think you’ll really like it!

Take a look…

Your question of the day: What is your favorite thing to dehydrate?

Click here, scroll down to the bottom of the page and leave your comment now!

BTW: You can get access to my full length talk at Cafe Gratitude on Shea’s site! Click here to get it!

Here’s the recipe…

3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste

Mix all together. Spread out evenly over Teflex sheet, will make two trays. :-)

Thanks to Cafe Gratitude!

Live Awesome!
Kev

[There is a video, guess it explains why or how it is cooked or does it not get cooked...??? LOL says “ raw food”.
granny]

From the comments:

Great show Everyone ~ I love Wednesdays!

My hands down favorite thing to dehydrate are ‘Garden Burgers’. We keep these on hand all the time. I make a quadruple batch and put some in the fridge and the rest in the freezer.

I dehydrate these until crunchy. Oh so good! I hope you don’t mind, but I’ll go ahead and post the recipe here. I use kalamata olives (not raw, that I buy at Costco).

My notes are in [...]

[We started out making this as a burger, still moist and bendy. But now we leave it in the D until it’s crispy & crunchy. We love these. They’re an absolute staple. I’ve always got them on hand. I make a quadruple batch at a time, 56 burgers. I put some in the fridge and freeze the rest. I’ve added the grams since I find it a lot easier to make these using grams.

Now - while you can get raw black olives, I just buy Kalamatas at Costco, not raw.]

Happy Garden Burger - maraw
makes about 9 patties, 1/4 cup each

50g - 1 rib celery, chopped
150g - 1 whole yellow squash, chopped (or zucchini)
50g - 2 T. red bell pepper,
90g - 1/2 C carrots
125g - 1 whole tomato, quartered
50g - 10 raw black olives, pitted
1 C sunflower seeds, ground
1/4 C flax seeds, ground
1/4 C sesame seeds
2 T dehydrated onion flakes
1 tsp. dried savory or parsley
1 tsp. oregano
1/2 tsp. sea salt (I use 1 tsp. Celtic sea salt)

Process everything in a food processor (not all at once though) until desired texture is reached. I dehydrated it at 115 degrees for about 6 hours. It was still a little soft and more “patty-like” at that point. If you would prefer it more dry, then go longer. It makes a really nice pate too. I had a hard time not eating it all when I made it.

[I start them out on the Paraflex sheet (can use parchment paper). I check them after 4 hours or so and see if I can peel them off the sheet, so they’re just on the tray. They D faster that way.

*TIP - when using a non-stick sheet, the easiest way to flip your food is this. Take another tray (minus the non-stick sheet) and place it upside down over the tray pictured above. Now, holding on to both trays - flip the whole shebang over. Lift off the tray and now you’re looking at the bottom of the non-stick paper. Carefully peel off the paper and there is your food already sitting on the other tray. Hope I explained that well enough. If not - let me know and I’ll take photos of the process.]

Can add fresh cilantro to batter. Have it with tomato and avocado!

http://www.rawfoodtalk.com/showthread.php?t=31650

[Deb’s notes: I measure mixture using a 1/4 cup measuring cup. 9 patties per dehydrator tray (I use an egg ring as the form - that way they’re all the same and dehydrate the same). I do not process this all at once, but rather in smaller batches. The original recipe called for 1 T agave nectar which I omit. I like to make these as flat as possible, and dehydrate until crunchy.]

I made an awesome Apple Cinnamon Raw Bread that came out of the dehydrator in time for lunch today–and we almost ate it all!! 2 cups whole flax seeds, soaked for 2 hours in filtered water (about 4 cups), 1 apple, 1 pinch Celtic sea salt, 1/4 C honey, 2 tsp. cinnamon. I do my raw breads in large cracker size instead of a sheet, just because it makes it easier to turn over. I dehydrate on parchment paper, too. It took about 24 hours at 106 degrees. And it was amazing. Slightly sweet with little chunks of apple, and chewy and so cinnamony- delicious. I love raw breads!! And this one was a winner.

I don’t have a dehyrator, maybe one day I’ll get one, but I have this recipe for crunchy caramalized onions, that looks very yummy.
Crunch Caramalized Onions:
-2cups sliced onions (chop into rings if you want)
-1/4 cup liquid sweetner
-3 Tblsp Tamari or Nama Shoyu
Toss everything together, place on sheet and then dehydrator overnight.

I think these would be delicious by themselves, or as an added sweet crunch to salad.

so glad 2 hear u found your cat alive & well. could u pleeeeze answer me about where to get that film that gerson put over her window to protect her from the frequency waves asap. also do u know of any other materials that stop the waves from affecting u? i would like to know if there is anything that can be worn to stop the waves from getting to u, so that u can walk around outside but not be affected by the waves? my friend is very sensitive so could u pleeeze answer asap. could u pleeeeze send me an email?

http://www.navitasnaturals.com/recipes/cashew/tiramisu.html
my favorite bread is english muffins
The English Muffin
Average:
5
Average: 5 (1 vote)
Servings:
Depends on you, dudn’t it?
They’re cute, really.
Ingredients:
2 cup Sunflower Seeds, Soaked for 4 hours
1 cup Zuchinni, Diced
pinch Sea Salt
2 clove garlic
4 teaspoon ACV, (this is to taste, really) APPLE CIDER VINEGAR
cup Rolled oats
Preparation:
Blend all ingredients EXCEPT for the oats. Blend the ingredients to a smooth consistency. A little chunky is also fine. You may want to add water as you blend or even oil. It’s all up to you.
Put the dough in a separate bowl and fold in the oats.
The oats will create the “nooks and crannies” that English muffins are known for.
When you create the muffin, remember to pinch the edges up. English muffins have those neat edges, you know?
I dehydrated them overnight on a mesh rack at 115 degrees. I would do it at a lower temp for longer but they needed to be done for a brunch.
They were a hit with olive oil and salt
haven’t tried this recipe but looks interesting
Scottish Bread,
Petit Pain (Raw Bread)

We’re moving into the Autumn here in Scotland now and I have been making bread over the last few days experimenting with different recipes. Here is one for you to try.

1 cup sprouted and dehydrated spelt
1/2 cup flax seed
1/2 cup sesame seed
1 tsp asofetida or other spice
1 tsp carraway seeds
dash sea salt
1 tablespoon olive or sesame oil
coconut oil as butter on warm bread

Grind up the spelt and seeds in a grinder until a course flour. Transfer to a bowl and add salt and spices. Use your fingertips to rub in the oil. Add a little water at a time until you have dough.

Transfer to your worktop and use ground buckwheat flour or flax to prevent the board getting sticky. Divide the bread mixture into about 8 even pieces. Take one piece and roll into a long ’snake’. Cut into 3 and make a plait. Or, you can simply slice your bread bun into thin slices.
Dry in the dehydrator @ 120F for 6-12 hours…

Delicious warm out of the dryer with coconut oil!

CAJUN HERB MIX
JILL WALLACE OF BITTERSWEET HERB FARM DEVELOPED THIS SPICY SEASONING FOR MEAT, POULTRY,
AND FISH
YIELD ; 2/3 CUP
5 TABLESPOONS PAPRIKA
2 TABLESPOONS GRANULATED GARLIC
2 TABLESPOONS ONION FLAKES
1 ½ TEASPOONS DRIED OREGANO
1 ½ TEASPOONS BASIL
1 TABLESPOON CAYENNE POWDER
1 ½ TEASPOONS GROUND WHITE PEPPER
MIX ALL INGREDIENTS TOGETHER. FOR A MILDER BLEND, DECREASE THE AMOUND OF CAYENNE BY ½ .

just wanted to put this in to add some spice to your meals and you can find the spices raw or use fresh spices
#

I don’t think Tamari has gluten in it. I believe only Soy Sauce and Nama Shoyu do.
I also am gluten sensitive and but I can tolerate Tamari. Brian, you could try a little nutritional yeast on the kale chips.

I have a slightly different recipe for:

Onion Bread

1/2 large sweet onion
1 c. Flax Seed, ground
1 c. Sunflower Seeds, ground
1/4 c. olive oil
1/4 c. tamari
1/4 c. water

I use my mandoline slicer for the sweet onions. Then cut them into quarter’s. Then I sandwich the batter between parchment paper and the Teflex sheet on top of the dehydrator tray and mesh sheet. I use my old pie rolling pin to roll out perfectly smooth sheets of batter 1/4 inch or so, then when I remove the Teflex after the initial dry in the dehydrator (approx 12 hrs.) I use my old cookie cutter or a widemouth jar to cut the bread shapes. Dehydrate again to desired dryness. Makes 1 tray full.
I make multiple batches at a time.
They never get completely dehydrated at my house because everyone gobbles them up before then.
The whole house smells glorious!
The bread makes wonderful sandwiches or pizza bottoms or just for snacking. Probably crunchy chips, too, if we ever let it dehydrate completely. :/
You can experiment using sun-dried tomatoes, red peppers and different spices for variations.
#

Thanks for the great recipe guys. My favorite at the moment is Lemon Cookies!
1 cup of shredded coconut
1 cup of soaked cashews
Zest of a lemon
1/2 cup of lemon juice
1/4 cup of honey
They are super yum! Just like any dehydrated recipe - it’s hard not to eat the mix before it’s dried out!

Here’s a recipe that I particularly like

Onion Bread

1 1/2 lbs. sweet onions, (one large & one medium) peeled &
1/2 lbs. carrots (6-7medium sized) washed & cut into 1 inch chuncks
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz. Nama Shoyu or Braggs Liquid Aminos which amounts to 6 Tablespoons

Put onions in food processor with ’s’ blade and process until small pieces, (but not mush). Put onions into mixing bowl with the other ingredients and mix thoroughly. The flax will absorb liquid. Smooth onto teflex sheets about 1/4 inch thick and place in dehydrator for 5 hours, turning over for 3-4 hours or until dry and. Either break into pieces or cut with a pizza cutter, and store in an air tight container if they last that long. The carrots add more fiber beta carotine among other nutrients and add a bit of natural sweetness so you don’t have to use agave or any other type of added sweetner. Enjoy!
#

Tomato Herb Bread & Pizza Dough
Makes 2 pizza crusts. Spread thiner for crackers

2 cups almonds soaked and rinsed
2 cups sunflower seeds soaked and rinsed
3/4 cup flax seed meal
1 apple (chopped)
2 fresh tomatoes coarse chopped
1/2 cup olive oil or 1/2 cup chopped avocado
2 tsps. Orsa Real salt
1 cup soaked sundried tomatoes
2 cloves garlic
1 cup parsley
1/4 cup dry Italian herb seasoning
1 chopped onion
1 chopped red pepper
1/3 cup nutritional yeast
2 Tbs. lemon juice
In a food processor or high speed blender, grind the almonds and sunflower seeds until fine. Set aside in a large mixing bowl. In a blender, add the rest of the ingredients and blend till thick. Add this mixture into the nut/seed flour. Stir everything with a wooden spoon or by hand. The dough should be pliable and elastic. Line two dehydrator trays with teflex sheets or parchment and spread a thin layer of the dough with a spatula. Make it about 1/4 inch in thick. Dehydrate for 3-4 hrs. and remove from the teflex sheet and place on the mesh sheets. Dehydrate for 8 hrs. or until firm. This bread tastes totally awesome! There’s quite a bit more to making the sauce and cheese and various other toppings, but thats another story.

To your health
Charles Premoe

I have been making sprout cookies and drying them…then keep in the freezer until I get hungry for something “sweet”.

Sprout Cookies - sprouts have a natural sweetness.
Sprouts can be mixed in any mixture…this is mine -
Lentils, Mung Beans, Wheat, Rye, Sunflower, Quinoa and Amaranth
About 5 cups of sprouts total grind in food processor.
Add:
soaked, then redried almonds, pecans or walnuts 1/2 cup each, grind in coffee grinder or just add to grains and legumes for a nuttier crunch.
Sea salt to taste.
3/4 cup raisins or other dried fruit…I used dried pineapple in one.
1/4 Cup sweetner of choice, I used Agave.
roll in chopped nuts or coconut, depending on your tastes. smash flat.
I added some candy flavorings to really make a hit with the kids as they are strong, only a few drops does the trick.
I dry them in the dehydrator a few hours at low temperature, until they are dry but still soft like a cookie. Then store in the refrigerator or freezer in an air tight container. It is so nice to have something on hand to snack on.
I miss lemon pie so will be trying the lemon bars.
Just a beginner, Pat
#

[Looks to me as though eating a raw food diet is expensive.
granny]