Let there be bread. Raw bread, that is!
I am so happy with how this turned out! It is so satisfying and soft… like bread! Except that it is even more filling and nutritionally dense, thanks to all of the lovely ingredients and the fact that dehydrating it doesn’t spoil it’s nutritional integrity!
Hooray for nutritional integrity! Now on with the recipe!
This is an adaptation from Chef Brooke at The Green Boheme.
Savory Raw Bread:
- 2 cups shredded zucchini
- 2 cups shredded carrot
- 2 cups diced fuji apples
- 1 cup diced yellow onion
- 1 1/2 cups walnuts (soaked, drained, rinsed)
- 2 1/4 cups sunflower seeds (soaked, drained, rinsed)
- 1 cup nutmilk pulp (I used a mixture of cashew and hemp)
- 3/4 cup extra virgin olive oil
- 1 teaspoon himalayan sea salt
- 2 cups golden flax seeds
This is a basic recipe, and a lot of things can be given the ol‘ switcheroo. Once you get the hang of it, have fun playing with the ingredients in the recipe!
Now for the raw bread procedure!
Come armed with your: chef’s knife, food processor (both the shredding attachment and the regular attachment), biggest bestest bowl ever, blender, dehydrator, three teflexx lined dehydrator trays, rolling pin or something circular, rubber spatula, and pizza cutter.
First things first: get to shredding and dicing all of the ingredients that need it.
The quickest way to make loads of shredded veggies is with the shredding blade of your food processor. It took me a while to realize what that shiny circular thing was, but now I am saved from the torture of hand grating forever more.
Next thing you are going to do is process the shredded zucchini, shredded carrots, diced apple, diced onion, walnuts, and sunflower seeds into a uniform-ish size. Think rice sized. I recommend doing this one at a time with each ingredient.
Put all of the newly processed ingredients into a big ol’ bowl.
Add the nutmilk pulp, extra virgin olive oil, and himalayan sea salt to the bowl of ingredients. Mix very well. Put those yoga muscles to good use!
Now you are going to make flax meal! Do this in the blender, and blend until it is “meal-y”, like in the photo above.
Add the flax meal to the magic bowl of ingredients, mixing thoroughly. Now move fast, because flax becomes very sticky and therefore is harder to mold with time.
Spread the dough onto your tray.
Now place another tefflex sheet on top of the dough, and grab something circular. It’s time to roll it out! Get the dough as even and flat as you possibly can.
Use your rubber spatula to smooth the surface and push the dough away from the edges of the dehydrator tray.
This is a looksy for you at how thick your bread should (or could!) be, as well as a good distance to be away from the edge of the tray.
Now grab that pizza cutter, and very gently (as not to kill your teflexx sheet) use it to cut your bread into whatever shape and size that you want.
Ta-da! Now repeat with the other two trays, and you are ready for dehydration!
Dehydrate at 105 degrees fahrenheit for about 8-12 hours. Prepare for flippage.
To flip the bread: grab an extra teflexx lined tray, place it on top of your bread, and then carefully flip it over to transfer the bread onto the new tray. Repeat with the other two trays. Return to dehydrator for another 4-6 hours. Fin.
Keep in mind that the longer you dehydrate the bread, the more pizza dough/cracker like it will be. Last time I forgot to set an alarm and it came out a cracker instead of a bread. It was still delicious… but I wanted BREAD dammit!
And bread I have. Loads of it!
Now I just have to make sure that I start making more as soon as my supply starts looking a little low… that way I will always have some on hand for when I am hungry and in a hurry, or in the mood for something a bit more substantial than a salad or a smoothie (since this is the majority of what I eat lately!). Activate boyscoutification!
P.S. Happy World Vegetarian Day!
I celebrated by getting to munch on my newly mastered raw bread, and also by making some delicious vegan fare for my client-family. I made them a huge Kale and Cremini Mushroom Lasagna and a big beautiful Green Salad with a Ginger Sesame Dressing. Yay!
How did you celebrate today?