Raw Racine Rosemary Bread

Yieald: 1 loaf


- 1 cup raw oat flour
- 1/4 cup ground flax seed

- 1/2 cup sunflower seeds flour
- Tbsp ground Ceylon cinnamon
- 1 tsp Himalayan pink salt
 - 2 cups packed, moist almond pulp
-  2 Tbsp Psyllium ask
-  2 Tbsp raw agave nectar 
-  2 Tbsp lemon juice
- 1-2 cups raisins 

- 3 Tbsp rosemary 


1. In a food processor, fitted with the “S” blade, combine the oat flour, flax, sunflower seeds flour, cinnamon, and salt, Rosemary, Psyllium ask. Pulse till mixed.

2. In a bowl add almond pulp, agave, Racine and lemon juice. Mix by hand until everything is well incorporated.

3. Add all the dried ingredients and mix by hand.

Depending on how moist your almond pulp is, you may need to add water, so the dough sticks together nicely. Add 1 Tbsp at a time until the right consistency is reached.

4. Remove the batter and shape into the desired size. Score the top with a knife. I later

use this score marks as a guide in slicing my pieces.

5. Place the bread loaf on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.


6. After 1 hour, remove from the dehydrator and cut the bread slices to the desired thickness. I did mine at about 1′′.

​Decrease the temperature to 115 degrees (F) and continue to dehydrate for 4+ hours.


Shelf life and storage: Store the bread in an air-tight container, in the fridge, for 3-5 days. In 

If well protected it should keep for up to 3 months in a freezer.