Being a raw vegan does not mean you can’t have a good slice of bread. You can make raw bread in a food dehydrator. It can take a while to be ready but the finished product is always very rewarding. In this recipe, the dough is made from sweet yellow onions, ground seeds, olive oil, tamari, and agave nectar. It is set to dry in the food dehydrator for 24 hours. You can even make the bread thick like a typical slice of loaf bread or make it thin to make crispy crackers. Regular bread slices are perfect for sandwiches while smaller, thinner crackers are great for canapés.
• 3 pounds of sweet yellow onions, pureed
• 1 cup of ground flax seeds
• 1 cup of ground sunflower seeds
• ½ cup of cold-pressed olive oil
• 2 tbsp tamari
• ¼ cup of agave nectar
This recipe takes 10 minutes to make. The bread needs to dehydrate for a total of 24 hours. Serves 8 to 10.
Put sweet yellow onions, ground flax seeds, ground sunflower seeds, cold-pressed olive oil, tamari, and agave nectar in a large mixing bowl.
Using a wooden spoon or spatula, mix all the ingredients well.
Spread batter on 2 food dehydrator trays lined with grid sheet and teflex sheet.
Using a knife or pizza cutter, score the batter according to your preferred size of bread slices.
Place the trays in the food dehydrator and set the temperature to 145°F
Dehydrate the batter for 1 hour, then turn the temperature down to 105°F.
Dehydrate for 11 hours, then flip the bread over and peel off teflex sheet.
Continue dehydrating for 12 hours.
Ideas And Tips:
You can substitute tamari with nama shoyu or liquid aminos.
You can reduce the amount of agave nectar to lessen the sweetness.
Aside from agave nectar, you can use molasses, raw honey or maple syrup.
images – https://www.youtube.com/watch?v=UXpupKmuGoQ