Cinnamon Raisin English Muffins
From the very beginning of my journey into ‘raw’ I had my issues with raw breads. Someone just wasn’t getting it right. No matter what they did, those ‘loaves’ were coming out stiff and slimy or flat and tasteless as cardboard. I defied anyone to actually label these concoctions ‘bread’. Oddly, as much as anyone defended it, I could tell by the look on their faces that they were not entirely convinced I was wrong. They just didn’t want to admit it. Ultimately, I quickly identified this as an area that demands all the help it can get. And that’s why I was so pleasantly surprised at these raw cinnamon raisin english muffins. Because they are actually good! They even look like bread.
Originally this recipe demanded that the base dough mixture be split in half to make a batch of english muffins, half of which were sweet and half savory. But, putting it mildly, the savory ones could join all those other breads in my reject pile. They didn’t make my cut. They’re somewhere in the compost right now, turning into real food – for the earth, that is.
Through the trial and error of much raw experimentation, I conclude that the problem with raw bread is often flax. Flax is very good for you but it really tastes awful. There, I said it. Most recipes have included it as a binding agent. It actually contains copious amounts of mucilage gum content. This is a gel forming fiber that is water soluble and does not get digested as it moves through the gastro-intestinal tract. Because of this flax seeds need to be ground for our bodies to get any real benefit from them. And there are benefits: they are very high in Omega 3 fatty acids and contain fiber and protein to boot! But, unfortunately, that still does nothing for their taste.
Unless there’s some flavor to temper them, flax seeds can be bitter and a little glue-y. They have a weird aftertaste too, that sticks to your teeth and just won’t go away. It just makes me want to spit. Things like this give raw food a bad name. I feel guilty writing this but I strongly believe flax seed belongs in smoothies and not in anything you actually have to chew.
However… there is always the exception to the rule. Even with me and flax. Here we have flax seed in one of it’s few incarnations I can more than just stomach. Most of the time I’m trying to find a way around it, but here it works. Somehow the combination of everything in this cinnamon raisin english muffin proves to be quite delicious; the flax is suitably muffled and in limited quantity. Just as it should be. The rest is all flavor, ready to be slathered with your favorite jam or nut butter; the perfect treat to pack for a breakfast on the go!
Finally, a bread I can stand behind! And four kids here can’t be wrong. They love this stuff! But I bet you’re wondering what they thought of the savory variety? Well, I found a few bunched up napkins in the trash containing none other than … you guessed it! It made them spit too!
RAW VEGAN RECIPE: Cinnamon Raisin English Muffins
The Base
3/4 cups chia soaked in 18 ounces filtered water
1/2 cup flax seeds, whole plus 1/2 cup ground sunflower seeds, soaked in1/2 to 1 cup of water
After all of the liquid in both mixtures is absorbed, blend both together in a food processor.
Add the following ingredients to base mixture:
1 cup ground flax meal
2 Tbsp. cinnamon
Juice of 1 lemon
1/4 teaspoon nutmeg
1 teaspoon Himalyan salt
1/2 cup maple syrup
10 dates, pitted and soaked
Process all ingredients till smooth. Remove from processor.
Stir In:
2 cups of raisins
Using a Wondercup, measure out 3/4 plops onto Teflex dehydrator sheets. Makes 8 english muffins.
Dehydrate at 115 degrees Fahrenheit for approximateely 24 hours.
Note: After about three to four hours, the outer part of the english muffins will firm up a little. You MUST then split them carefully, opening them up so that the insides firm up too. When insides are firm (about halfway through dehydrating), flip onto a mesh dehydrator sheet so everything dehydrates evenly.
Eat with your favorite jam or nutbutter!
