Wednesday, July 6th, 2011

Recipe & Review: Lightly Onion Bread & Farmhouse Culture Sauerkraut

by Kristen Suzanne in sauerkraut

Today I’m sharing a review for some amazing raw organic sauerkraut I had the pleasure of tasting as well as a new recipe of mine… Lightly Onion Bread.

Farmhouse Culture’s Sauerkraut

I was asked to review Farmhouse Culture’s sauerkraut and more than happy to do so. I’m a huge kraut lover. I like making my own, but now that I’m a new mom, it’s not as easy to find the time. Now that I know this brand is available, I may never make it again, because these are so good – haha. Here is part of the email I received when I was asked if I’d try them…

Kathryn Lukas, the owner of Farmhouse Culture, is trained as a chef.  The krauts — while having the obvious nutritional benefits of raw fermented foods — really stand out for their terrific flavor. The krauts are now available in Southern California in Whole Foods and other specialty stores and offer a refreshing zing to sausages, salads and other dishes. An underutilized, yet flavorful addition to many foods, Kathryn’s krauts are different from industrially produced sauerkraut in their nutritional value and flavoring. The krauts come in flavors like Classic Caraway, Smoked Jalapeno, Horseradish Leek, Apple Fennel and Garlic Dill Pickle.
The krauts are raw, vegetarian, contain pro-biotic bacteria and can last for months refrigerated in their reusable glass jars.
The krauts are practical: sauerkraut is a convenient, long-lasting natural food to have on hand.
- It’s a “super nutrition” food: Sauerkraut is a true raw superfood, high in Vitamin C and full of beneficial pro-biotic bacteria. Naturally fermented raw vegetables are rich in lactic acid, an essential aid to good digestion. Research suggests that raw sauerkraut may also have anti-carcinogenic benefits.
- Farmhouse Culture krauts are local, seasonal and sustainable: they are committed to using only ingredients that are sustainably and seasonally grown by regional farmers within 100 miles of Santa Cruz.
The verdict? Mega delicious. My whole family is in love and they told me that when I order some that they want me to order for them, too. I tried the Horseradish Leek, Smoked Jalapeno, and Caraway. Loved them all! I want to try the others, too. Check out the flavors here. If you can’t find it at your Whole Foods, then you can order it online here. Although I could eat sauerkraut by the fork, my real two favorite ways to enjoy it are as follows:
  1. Krautwich! I take two pieces of hearty organic whole grain bread and lightly toast it. Slather organic hummus on one piece. Top that with lettuce and top that with a hefty serving of sauerkraut. Add the second piece of bread for an addictive sandwich that you’ll want more than one of!
  2. Kraut Mound on Raw Bread – using the Lightly Onion Bread below, I scoop a mound of kraut on top of a slice and enjoy!
Speaking of Lightly Onion Bread… here’s a new recipe of mine. Perfect for eating plain, as sandwich bread, topped with hummus, dip, and/or sauerkraut.

 

Lightly Onion Bread

Recipe by Kristen Suzanne of KristensRaw.com

Yield 9 to 16 pieces (1 Excalibur tray’s worth)

  • 1 cup Brazil nuts
  • 1/2 cup sunflower seeds
  • 1/2 cup oats
  • water for soaking
  • 1 yellow onion, chopped (about 3 cups)
  • 1 banana, peeled and chopped
  • 1 cup chopped zucchini
  • 3/4 cup flax meal
  • 1/2 cup filtered water
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon fresh lemon juice
Put the Brazil nuts and sunflower seeds in a bowl. Add enough water to cover them by about an inch. Let them soak like this for 6 to 8 hours. Place the oats in a bowl and do the same thing… cover with enough water by about an inch. Let them soak like that for 6 to 8 hours.
Drain the water off the Brazil nuts and seeds. Rinse them and place in a food processor, fitted with the “S” blade. Drain the water off the oats, give them a rinse, and place in the food processor with the nuts. Add the remaining ingredients. Process until smooth. Allow to sit and thicken for 1 hour.

This is after flipping it and removing the Paraflexx sheet.

Transfer to a dehydrator tray, lined with a nonstick Paraflexx sheet (or parchment paper). Spread out the bread dough until it just about reaches the edge of the tray. (Using an offset spatula makes this really easy.) Dehydrate at 130-140 degrees F for one hour. Reduce the temperature to 105-110 degrees F and dehydrate for 12 hours. Flip the bread onto a tray without Paraflexx. Then, remove the current Paraflexx being used. Continue dehydrating until you reach desired dryness (approximately 10-12 hours). Cut into bread slices. I usually cut it into 9 slices.

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