Recipe of the Week: Pajon Bread

In spite of all that's going on lately, I've somehow managed to have a savory D day this week as our reserves of breads and crackers were getting dangerously low. It's no wonder... that's pretty much all we've been eating other than chocolate candy in the last little while! lol I got bold and tried a few new bread recipes, and the amazing thing is that they all turned out fabulous! I'll do my best to report in greater details in the coming days, but in the meantime, here's my favorite of the bunch: Cheflandria's Pajon Bread. It's pliable, super tasty and visually beautiful. I can tell I'll be making this one a LOT!

Pajon Bread
Posted by Flandria on Raw Freedom Community

I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!

1/2 cup almond flour, dry or dehydrated pulp
1/2 cup flax seeds, grounded
2 tsp salt
1/4 cup sesame oil
1 tsp white pepper
2 tsp nama shoyu
1 stalks of green onions, chopped
1 bulb of shallot, sliced thin
1/4 - 1/2 cup water

Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consitency is like a soft bread batter, add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the teflex sheets about 1/8 inch thick.

Spread with a butter knife in a teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2×2 inch squares. Serve right out of the dehydrator with salad. Enjoy!

Carmella's Notes:
~ I used organic tamari instead of Nama Shoyu and sweet onion instead of shallot.

~ It was a little too salty for me so I made a mental note to cut down on the salt next time.

~ The batter took a lot longer to dehydrate, but that's probably because I used too much water. No matter... This bread was sooooooo delish!!!

~ The above recipe doesn't yield very much so you might want to double or even triple it.

Here's Flandria's rendition. As you can see, her pieces are a bit thicker than mine...

Oh, and make sure to pop by Gone Raw for more of her yummy recipe creations.

Enjoy!