raw vegan onion bread
Recipe

Raw Vegan Onion Bread Recipe

raw vegan onion bread

There’s something about bread that makes it quite an addictive staple. Is it the texture, the flavor, the GLUTEN? Breads are a bit of a challenge on a raw vegan diet, but they’re not impossible. There’s a variety of approaches you can take in creating a raw bread. I’ve ventured down the raw bread rabbit hole many times with tasty and diverse results. Here’s one of my latest recipes:

  • 1 C Sprouted Buckwheat
  • 1 C Sprouted Almonds
  • 2 C zucchini – chopped
  • 1 C tomato – chopped
  • 1 C onion – chopped
  • 1 to 1 1/2 C water
  • 1/2 C ground flax seeds or chia
  • 1/4 C psyllium powder or 1/2 C psyllium husk
  • 2 TB olive oil
  • 1 TB agave
  • 2 cloves of garlic
  • 1 – 2 tsp lemon juice
  • 1 tsp salt

When making breads, cookies and crackers I like to separate dry ingredients from the wet. I process/grind/prep the dry first and then move to the wet. The logic behind this is to keep the dry ingredients from sticking to a wet blender or food processor.

Directions:

  • Grind buckwheat, flax, psyllium, salt and almonds into a flour. Flax will need to be ground in a blender or coffee grinder.
  • Place flour in bowl or food processor.
  • Blend or process wet ingredients.
  • Combine wet and dry ingredients and mix thoroughly. Should have a dough like texture.
  • Separate into grapefruit sized balls. Form into loaves on drying sheets and place on dehydrating trays. (Assuming your using an Excalibur or similar dehydrator) – Dry for 6 hours then slice loaves 2/3 the way through every inch and continue drying for another 6 hours.
  • Or use bread slice mould from www.easychipproducts.com – my preferred method – check out my past post and video
  • Dry at 155 F for 3 hours on drying sheets and then flip onto screens and dry for another 6 to 8 hours.

When and how you plan to use your bread will determine how dry you’ll want to make it. Bread slices can be dried to a cracker consistency which may not be desirable. Ideally you want an even dryness with a slight bit of flexibility. Allow bread to cool and then seal in a ziplock or airtight container and store in the fridge.

Pizza

raw pizza crust
Pizza Crust

Yes, this recipe above can be used to make 2 pizza crusts. Just follow the recipe and split the dough in half and smooth is out onto drying sheets as shown above. Pre-dry the crust at least 4 hours before topping it. I usually dry it 2 hours and then flip is off of the drying sheet and dry it another 2 hours before adding the toppings. Once you add toppings, continue drying the pizza for at least an hour.

raw pizza cheeze
Layer of Cashew Cheeze and Marinated Mushrooms
raw pizza
Layer of Fresh Tomato
raw vegan pizza
Ready for dehydrator
raw vegan pizza
Fresh out of the dehydrator

The above pizza was dried for about 3 hours before serving. The moister the end product, the shorter its shelf life. Store any leftovers in the refrigerator. You can continue drying the pizza if you want a shelf stable travel snack… pizza jerky.