Sacred Challah


2 C almond flour
1 1/2 C coconut water or raisin soak water
3/4 C golden flax seeds, ground
1/2 C raisins, soaked
2 t cinnamon
1 1/2 t Celtic salt
1 t nutmeg or pumpkin spice
3 grains buckwheat, soaked
1/2 C flax seeds, ground for cutting board
1 apple, shredded
1/2 C almonds or pecans, soaked and finely chopped
1/3 C raisins, soaked


Process raisins in a food processor with the “S” blade, transfer to a large mixing bowl and mix in cinnamon, salt and nutmeg.  Slowly add the flax meal, almond flour, buckwheat grains, and water. Add additional flax meal if consistency is not doughy. Form into two loaves and dehydrate at 145 degrees for 2-3 hours and then 115 degrees for 2 hours or until desired moisture is obtained. You can also separate dough in to three equally sized balls, roll into three strands, pinching them together at the top to hold. Braid the three strands until the end and then stick the ends under the bread and pinch together. Place on a dehydrator sheet and dehydrate for 2-3 hours at 145 degrees until the bread is a little crispy on the outside.  


Glaze the outside of the bread with a few drops of olive oil before dehydrating. Or when bread is done, use a coconut cream icing. 

  • Shabbat Wine

    Makes 1 bottle; 750 ml
    • 2 cup white grapes, or 1/2 cup hunza raisins (soaked in water)
    • 2 drops rose essence or 1/2 tap rose water
    • Directions
      • If using raisins, soak in 2 cups of water for 2-3 hours
      • Blend grapes, or raisins in a blender
      • Pour in into a nut mylk bags and press liquid out
      • Pour liquid into an empty wine bottle
      • Add rose essence or rose water
      • Fill with water to about 2-3″ below the top
      • Enjoy!