THIS RECIPE IS for the rather excellent raw bread that Ashley Kramer enjoyed so much at Hectors Restaurant at the Heritage Hotel in downtown Auckland. It’s included as part of the new Raw Breakfast Bar that was reviewed here.
Linseed ground 30gm
Linseed whole 20gm
Almond, soaked and dehydrated, powder 250gm
Pickled cabbage or sauerkraut 125gm
Olice oil, extra virgin 1 tbsp
Sea salt, Marlborough Pinch
Parsley, chopped 1 tsp
Garlic, chopped 1 tsp
Rosemary, chopped 1 tsp
Mix together to get a dough consistency
Layout a film of cling wrap on the bench, turn out the “bread dough” on the cling wrap and roll it to form a cylinder with a flat base. Rest for 30 minutes and then slice the bread to about half a centimetre thick.
Dehydrate 2-3 hrs at 41C.
Raw Prune Preserve Ingredients
Prunes dried, otago 200 gm
Limes, juiced and zested 4 each
Orange, juiced and zested 2 each
Cinnamon powder half tsp
Soak for one hour and then blend to a preserve consistency.