This is definitely not your traditional bread recipe (check my recipe page for some of those). But raw breads are pretty easy to make, and they’re great for those of us who have moved away from yeasted breads, even of the gluten-free variety.
I have recently accepted that I am battling an overgrowth of candida.
Two years ago I suffered a miscarriage and immediately after that I got a horrible double ear infection. Let me tell you, it was a rough few months.
One of the long-term effects of that time period was an overgrowth of bad bacteria in my gut, caused by weakened immunity and the antibiotics; who did quite a number on my good bacteria.
I had to take two courses of antibiotics to get rid of the ear infections. I tried homeopathy and natural remedies, but there is a time and place for antibiotics and this was definitely one of those times.
Coincidentally, that is when my sugar and carb addiction caught up with me (yes, I have been known to use food for comfort). Candida LOVES sugar and carbs, probably more than I do!
To make a possibly long-winded story short, I now limit both my sugar intake and my intake of yeasted breads. I do indulge in both from time to time, but the bottom line is my body and mind feel better without them in my system.
If I’ve learned anything over the past couple of years, it’s that I love feeling good. I love it when my body functions at its best and that has become super important to me. I want to live a long, healthy, happy and active life.
But I’m human, so I do miss bread. I especially miss toast in the morning!
I was so happy to discover the world of raw and dehydrated breads. I have had some good ones over the last two years (raw onion bread is amazing), but my favorite way to eat bread is in the morning with a healthy smear of almond butter.
So this Apple Zucchini Bread is for those of you who like to experiment, for those of you who miss their breads, and for those of you who love raw foods.
Raw Apple Zucchini Bread
Adapted from Andrea Livingston’s Savory Onion Bread. If you don’t have a dehydrator, try putting it in your oven on the lowest temp and bake the bread that way.
3 organic apples, grated and unpeeled
1 medium-sized organic zucchini, grated and unpeeled
1 organic carrot, grated and unpeeled
¾ cup ground flax seed
¾ cup sunflower seed flour (I grind mine in my blender)
¼ cup olive oil , plus 1 tablespoon
½ tablespoon vanilla
¼ teaspoon cinnamon
pinch of sea salt
- Combine apple, zucchini, and carrot in a large bowl.
- Stir in ground flax seed, sunflower seed flour, oil, vanilla, cinnamon and sea salt. Mix until well combined.
- Using a cookie scoop, drop mixture onto dehydrator trays lined with parchment or teflex sheets. Press with a wet hand to desired thickness (see pictures for my preferred thickness).
- Dehydrate for 1 hour at 145 then turn dehydrator to 120 and dehydrate for 6-7 hours. You may wish to flip your breads after about 4 hours.
- After 6-7 hours, remove breads from teflex or parchment sheets (remove sheets entirely from dehydrator) and continue to dehydrate on mesh tray until finished (about 5 hours – timing may vary depending on thickness and how crisp you want your breads).
Yield: 15-20 pieces of bread
Want to learn more about raw foods? Check out Raw Foods Thursdays. You’ll find lots of great recipes every week!
Interested in more Candida recipes? Check out Ricki Heller’s new book – Naturally Sweet & Gluten-Free.