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.
- 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.
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.
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.