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  #1  
Old 02-13-2008, 06:25 PM
flandria flandria is offline
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"Pajon" Bread

I love this “pajon” bread. “Pajon” is a Korean Onion/Green Onions pancakes served as an appetizer. It’s delicious and finally got to eat a raw version of it. It is so good with a big salad with a sweet oriental dressing. A great compliment. If you try this, let me know what you think!

Ingredients

1/2 cup almond flour, dry or dehydrated pulp
1/2 cup flax seeds, grounded
2 tsp salt
1/4 cup sesame oil
1 tsp white pepper
2 tsp nama shoyu
1 stalks of green onions, chopped
1 bulb of shallot, sliced thin
1/4 - 1/2 cup water

Preparation

Mix everything in a bowl except water, green onions and shallots. Mix well. Add 1/4 cup of water and mix. Make sure the consitency is like a soft bread batter, add more water one tablespoon at a time if needed until consistency is achieved. Soft bread batter where you can still spread the batter into the teflex sheets about 1/8 inch thick.

Spread with a butter knife in a teflex sheet. Dehydrate for about 4-6 hours. It should still be soft in the middle and pliable to cut into 2×2 inch squares. Serve right out of the dehydrator with salad. Enjoy!
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  #2  
Old 02-13-2008, 07:17 PM
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wyjoz wyjoz is offline
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Ah: you did say you were working on this ! Yum. Thank You ! I used to make scalion pancakes before!

now we can have this with Carmis Thai Soup and and and

Pineapple Pie !!!!!!!!!!! This is just getting better and better by the minute!

Joz
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  #3  
Old 02-13-2008, 07:45 PM
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Carmella Carmella is offline
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Flandria, do you ever sleep?

Wow, this looks delicious. Yep, served with my thai soup or the Szechuan carrot soup we had for dinner. Mmmmmmm
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  #4  
Old 02-13-2008, 07:52 PM
flandria flandria is offline
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Sleep...

LOL! That's really funny, you are the second person that ask me that question.

Eating all my raw food tests is just making me so energetic, it's crazy!

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  #5  
Old 02-20-2008, 12:55 PM
Rawforlifeforever Rawforlifeforever is offline
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I love trying new recipes. This bread looks very good. Printed a copy and will be trying it today, hopefully, as I am out of any kinds of crackers.
thank you for creating this recipe
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  #6  
Old 02-20-2008, 03:48 PM
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RawLeah RawLeah is offline
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I just made this! The batter is really tasty. I put sprinkled some additional sea salt on top and added some black sesame seeds for "drama".

Can't wait until they are done.... are they done yet???
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  #7  
Old 02-21-2008, 02:15 PM
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Carmella Carmella is offline
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Leah,

What's the verdict? Any additional tips?

I'm making this on my next savory D day, hopefully on the weekend.
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  #8  
Old 02-21-2008, 02:45 PM
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RawLeah RawLeah is offline
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Pretty good

I think I would add more onion pieces like the photo... for "drama".

But they taste really good. This recipe doesn't make very much... didn't even fill one tray so you might want to make extra.
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  #9  
Old 05-15-2008, 10:06 AM
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malilies malilies is offline
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This was amazing. I made it last night and just had it for lunch with a Mexican salad (from Rawsome!). I did not have any shallots but it still came out great.
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  #10  
Old 05-15-2008, 10:39 AM
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Carmella Carmella is offline
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malilies,

So funny, I made it too! I have yet to taste it though but can't wait!

A quick question... Did yours take only 4-6 hours or longer? Mine was way too wet at that point so I left it more for like 15!
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  #11  
Old 05-16-2008, 07:06 AM
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malilies malilies is offline
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I left mine in for 6 hrs and it was perfect. I have a question about storing it (as well as other bread, pizza, ...) does it need to go in the fridge or can it just sit out (in a Tupperware)?
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  #12  
Old 05-16-2008, 10:20 AM
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Carmella Carmella is offline
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Hum... guess I must have put too much liquid then. No matter... This bread is sooooooo delish!!! Wow! I can tell I'll be making this one a LOT! Only mod I did was to cut down on the salt quite a bit.

I would definitely recommend to store breads (or any dehydrated goodies) in the fridge in an airtight container. What I normally do is keep a week's worth or so in the fridge in a ziplock bag. The rest I store in a double layer of ziplocks in the freezer (to avoid frostbite). Works like a charm!
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Last edited by Carmella : 05-16-2008 at 10:28 AM.
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  #13  
Old 06-01-2008, 10:33 PM
Ashley Ashley is offline
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This bread was simply amazing. Not only easy, but one of the best tasting! This will surely be a staple in my kitchen. Thanks! -Ashley
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Last edited by Ashley : 06-01-2008 at 11:03 PM.
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  #14  
Old 06-02-2008, 04:14 AM
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Pansy Pansy is offline
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Hi Ashley and Welcome!

You have a very nice blog!

Best to you and hubby!

Pansy
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  #15  
Old 06-02-2008, 09:02 AM
Ashley Ashley is offline
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Thank you Pansy, I love blogging! I've had other blogs, but never a "raw blog". This will be very exciting!
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