06 Mar Raw Breakfast Bread

Now, I don’t subscribe to any particular dietary niche save the “mostly plants” category. Because I deeply feel that all of us have unique needs, I’m reluctant to state that any one particular diet is best. There may be a diet that is best for you, and that is all that really matters.

I am often asked if I follow a “raw” diet, and, while I enjoy raw foods and like to incorporate them in my diet whenever possible, I could hardly profess to be “raw”. I enjoy my soups and curries far too much to ever strictly adhere to a raw diet. The chief benefit of raw foods is that the healthy enzymes and nutrients do not get destroyed in the heating process.

Having said that, I came across this recipe for a raw breakfast bread from cookbook author Stacy Stowers. She generously posted the recipe on social media, so I thought I would give it a try. The tricky thing about a lot of raw recipes is that they involve a lot of time. So, while not technically difficult, they do require a little planning (not my strong suit). So, this recipe does require about 20 hours (yup, 20) of dehydrating time, but the timing worked out perfectly for me to make this yesterday and then enjoy this morning. Also helpful to know, many “raw” recipes that require the use of a dehydrator can be adapted with a conventional oven set to its lowest setting, and of course, a significantly reduced cooking time.

This bread was quite tasty, and was perfect with a nice latte (hand-crafted mug courtesy of Colleen of the Humble Potter).

Stacy Stower’s Breakfast Bread

1 cup large flake oats
1 cup water
3 tablespoons raw honey
1/2 teaspoon vanilla
pinch sea salt
Fresh or frozen blueberries
Chopped pecans
Shredded coconut

In high speed blender, blend oats, water, honey, vanilla and salt.  Fold in blueberries, pecans and coconut (I used about a 1/2 cup each). Spread onto teflex-lined dehydrator sheet. Dehydrate 10 hours at 115 degrees. Flip. Remove teflex sheet. Continue to dehydrate another 10 hours.