One Bite Vegan May 2019

How to make raw, flourless, bread
• Place the loaf pan on the dehydrator and
dehydrate at 60°C for 2 hours. Then gently
remove bread from the loaf pan, flip over, and
place it on the dehydrator trays. Decrease heat
to 50°C and continue to dehydrate for about 5
hours.
• Carefully slice the bread and place slices on
the dehydrator tray and continue to dehydrate
for another 5 hours or until dry. Don’t forget to
flip over the slices halfway through the drying
process.
• Please bear in mind that the drying time
depends on the size and thickness of the dough
as well as on its moisture content. So, continue
to dehydrate until the slices are dry.
• Believe me, as I learnt it the hard way, slicing
the bread speeds up the process. I wanted to
serve the loaf, intact, to my friends, so I didn’t
slice it. However, after fifteen hours I gave up.
What was I thinking? My bread was too big and
thick. Yes, I took the pictures before slicing it up.
• You can have a slice immediately, right out of
the dehydrator. Yes, it would be warm.
Believe it or not, I’ve never stored this bread.
Usually, I treat myself with a few slices and
freeze the rest. It certainly freezes well and
makes wonderful toast.
• 1 Tsp. table salt
• 2 Tbsp. raw coconut nectar
• 2 Tbsp. tahini
• 700ml water
Instructions:
• Line two medium size loaf pans with parchment
paper.
• Combine all the dry ingredients in a bowl, and
then add the water, tahini and coconut nectar
previously whisked together, and stir well.
Yes, just stir all the ingredients, no kneading is
required. Isn’t that great?! You might need to
add more water but add a little at the time.
• Make sure all ingredients are well combined,
and everything is soaked.
• Pour the mixture into the loaf pan, spreading
it evenly and pressing it down. Smooth out the
top with a spatula. The psyllium husk, chia, flax
seeds will absorb the water and create a dough
that should be thick.
• Leave the dough to set on the counter for a
couple of hours so that the seeds and psyllium
absorb better the wet mixture. But, I recommend,
particularly if you want to make it raw, as I did,
to let it rest overnight.
• How do you know the dough is ready? Well,
it should hold together. Try to remove the loaf
from the pan; it should hold its shape.
• If you want to bake it, preheat oven to 180°C,
and leave the loaf pan in the oven for 20 minutes.
Carefully remove bread from loaf pan by lifting
the parchment paper from the sides and place
it directly on the baking rack and let it bake for
another 40 minutes. I know it’s hard to resist,
but you must let it cool before slicing.
About the author...
Margarida is originally from Portugal and the lady behind Daisy
and Thyme. A political and legal advisor, she has made London her
home and decided to create this very personal blog to document her
journey of self-discovery and help share what she has learned with
others. Margarida uses her blog to express her love of travel, crafts
and plant-based food while showing a little bit of realness as she
shares both her ups and downs. Adopting a plant-based lifestyle has
instilled in her a new passion for cooking.
When she isn’t experimenting in the kitchen you might find her cuddled up with her adopted cat
Blossom. She is an early bird, total coffee addict and obsessed with all things Japan.
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