Oooh Baby I Like (Challah) Raw

Gabriel Cousens’ Sacred Challah

Mmmm…Ol’ Dirty knew where it was at.  Check out this fine little recipe from Gabriel Cousens, MD – the big daddy of all things raw and disease-bustin’.

This is the challah served at the weekly Shabbat (Sabbath) ceremony each week at the Tree of Life Rejuvenation Center.

To see one of Dr. Cousens’ success stories talk about his amazing transformation in health, click here!


•    2 C almond flour

-To make almond flour, blend 2 1/2 C soaked almonds with 2 cups of water in a blender. Strain the mixture through a fine mesh bag. Use the liquid as almond mylk. Dehydrate the almond pulp on a Teflex sheet at 90 degress for 8-10 hours, or until completely dry.

•    1.5 C Coconut water

•    3/4 C golden flax seeds, ground

•    1 1/2 t Celtic salt
•    3 grains buckwheat, soaked
•    3 C Ground Flax seed (golden is preferable, but brown will work)
•    1 C lemon juice (use less for a more mild “sourdough” flavor)
•    ½ C – 1 C Coconut Oil (start with less and add more if needed)


•    Process the grain with a little bit of water (a couple TBSP) in a cuisenart food processor until sticky and dough-like and until the grain is sufficiently ground
•    Grind 3 C of flax in the vitamix until no whole seeds are visible.
•    In a large bowl, combine the processed grain, 1 C of the ground flax (the other 2 cups are used as flour to roll the braids for the challah), coconut water, lemon juice, coconut oil, and salt.
•    Mix all ingredients together by kneading the dough with your hands until the texture feels like bread dough.  You may need to add some water if it is too thick, or add some coconut flakes if it is too runny.  Be conservative with the oil and only add enough until the dough does not stick to your hands when kneading it.

To roll the challah:
•    Create 12 equal sized balls from the dough.  Each one of these balls will be one loaf.
•    Take one of the 12 balls and divide it into 3 equal smaller balls.  These 3 smaller balls will be your strands to braid with.
•    Sprinkle a TBSP or so of ground flax on a smooth surface like flour.
•    Cover all 3 of the small balls with the flax flour.
•    Roll one of the balls into a strand about 8 inches in length.  Repeat with the 2 remaining balls.  All strands should be of equal length.
•    Place the 3 strands parallel to one another on the surface and pinch the ends together on one side.
•    Braid the challah.
•    Repeat 11 times.

Dehydrate at 115F for 4-8 hours depending on humidity and altitude.

-Image source:

Raw Serves 12 Dehydrator
Vegan Phase 2

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