My admiration for Russell James‘ culinary talent is no secret – the guy is incredibly gifted IMO! – but he really outdid himself with this recipe. In one of the videos that he shared in his short free Raw Food Mini-Course Russell shows how to make raw Garlic Bread like the one served at the famous Au Lac restaurant in L.A. I’m sure that anyone who has tried the bread there has been baffled at how Chef Ito manages to achieve such a spongy and so cooked like texture. I, for one, tried to figure out the ingredients but couldn’t quite put my finger on it. Well, amazingly Russell was able to crack Au Lac’s Garlic Bread Secret Code and not only that, but he generously shared the result of his finding with us all!I excitedly put his recipe to the test and, by golly, he really did it! In fact, to me his rendition feels even more balanced in terms of flavors than Au Lac’s. A true culinary tour de force! Hats off to you Russell!
Yields 2 small loaves2 cups almond pulp
1 cup young coconut meat
1 cup psyllium husks
1/2 cup flax meal
3 teaspoons lemon juice
2 cloves crushed garlic
2 teaspoons garlic powder
3 soft dates
1 teaspoon salt
1. Blend the coconut meat, garlic and dates in a high-speed blender until smooth.
2. Grind that mixture with all remaining ingredients in a food processor until thoroughly combined.
3. Form into 2 loaves 3cm high and 5cm (1 ̋ by 2 ̋) wide.
4. Dehydrate on a mesh sheet for 14 hours at 115°F.
5. Remove from the dehydrator and cut into slices.
6. Store in the refrigerator for up to 4 days.
~ I altered Russell’s recipe slightly by replacing 1/4 cup of young coconut flesh with zucchini and 1/4 cup of the psyllium husks with ground flax. I think it prevents the slight slimy texture that his tends to have.