Raw Vegan Bread

One of the things I noticed about being a raw vegan is the urge to eat things that you can assemble like wraps, tacos, and sandwiches. I did pretty well creating my own wraps and taco versions while staying raw however I couldn't quite figure out how to get that classic sandwich feel without traditional bread. I finally took the time to sit down and figure out how to make a bread recipe that would satisfy my perfect sandwich craving. This bread is seriously so good you'll want to make it with everything!

This recipe is from our 7 Days Raw Ebook 

Ingredients:

6 CUPS CARROT PULP

1/4 TSP GARLIC POWDER (OR 1-2

CLOVES RAW GARLIC)

1 TBSP COCONUT AMINOS

2 1/4 CUPS WATER

3 TBSP CHIA SEEDS

1 TBSP FLAX SEEDS

Directions:

-ADD CHIA AND FLAX TO LARGE BOWL WITH 3/4 CUP WATER. STIR WELL AND LET

SIT FOR AT LEAST 15 MIN TO CREATE GEL LIKE CONSISTENCY.

-IF YOU DO NOT ALREADY HAVE PRE-MADE CARROT PULP YOU WILL NEED TO JUICE

ABOUT 2.5 LBS OF CARROTS FOR THIS RECIPE AND USE THE PULP.

-ADD CARROT PULP, GARLIC, COCONUT AMINOS AND 1.5 CUPS WATER TO A HIGH SPEED BLENDER.

-BLEND WITH TAMPER FOR ABOUT 2 MINUTES UNTIL THE PULP IS COMPLETELY BROKEN DOWN AND FORMS A DRY BATTER.

-MIX CARROT BATTER INTO BOWL WITH SOAKED CHIA AND FLAX. STIR WELL

WITH SPOON (OR HANDS!) TO ENSURE EVEN MIXTURE.

-USING A SPOON OR SPATULA, SPREAD BATTER ONTO TEFLON DEHYDRATOR SHEET

INTO APPROXIMATELY A 11 IN X 11 IN SHAPE, WITH A HEIGHT OF ABOUT 1/2 INCH.

LEAVING EDGES SLIGHTLY THICKER. USING YOUR HANDS HELPS TOO!

-SCORE INTO 4 PIECES AND DEHYDRATE AT 110 FOR 10 HOURS.

-GENTLY FLIP OVER EACH SLICE ONTO A REGULAR MESH DEHYDRATOR SHEET.

DEHYDRATE FOR ABOUT 5-6 ADDITIONAL HOURS. BREAD SHOULD BE VERY DRY YET STURDY AND HELD TOGETHER. NOT CRUNCHY. YOU’RE NOT MAKING CRACKERS!

1 comment

Ioana

Hello :D what if I don’t have a dehydrator? How much time should I keep the bread in the oven? And another question, could I split the amount of carrots in just adding half of them and the rest to be replaced with beetroot?

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