Adventures in Raw Vegan Breads
A few days ago I pulled out the ol' dehydrator and got creative in my kitchie. Raw breads, crackers, and wraps were on the agenda. Mostly recipes that were new to me - yummy looking ones that I bookmarked over time from various blogs. I made the tried and true Onion Veggie Bread recipe too just in case the others didn't turn out. I've tried recipes that were just plain inedible and had to be thrown out. I mean hey, after all that work you want to enjoy the fruits of your labor. I'm happy to say that I have two new favourite breads. One cracker recipe was a flop so I won't bother mentioning it, and I made BBQ chips/wraps (another post) which were almost as great as the breads.
Perks: This bread has a super duper tomato flavor, is pliable making it perfect for a sandwich, and nut-free. I didn't have any basil so left that out but the oregano came through as a subtle background taste. I suggest playing around to see what thickness you like (as with any bread or cracker). I like mine on the thinner side, but thick enough to hold nicely together when stuffed with fillings. Also, I want a MOIST, pliable bread. NOT a hard thin "bread" that's really a cracker if you know what I mean. Some bread recipes are actually crunchy crackers. That being said, I'm sure you could continue dehydrating this recipe and get delicious tomato crackers. Think I'll do that next time.
Pepper Sunflower Seed Bread
2 cups sunflower seeds grind into flour
1/2 teaspoon salt
2 tsp cardamom
1/8 tsp cayenne
1/4 cup flax meal
1/4 cup tahini
1 orange bell pepper
1/2 cup water
**2-3 tablespoons nutritional yeast
Place all ingredients except water into a food processor and puree till combined.
Slowly add in water until everything looks combined. Bread batter will be a little thick and sticky.
Spread the bread batter onto a dehydrator sheet and shape any way you like.
Place into a dehydrator at 110F. Let dehydrator overnight or till you reach your desired texture for your bread.
*Don't have a dehydrator? The girls have an option for that!
**Heathy's addition for a cheese bread and omit the cardamom.
Sunflower pepper bread with dilly avocado spread... perfect addition to a salad, or as a snack. The spread is simply: avocado, fresh dill, apple cider vinegar, garlic, water, olive oil, and himalayan salt.
Toast a minimum of 1 cup raw sunflower seeds in the oven at 350F for until fragrant and slightly golden.
Process toasted seeds in a food processor until completely broken down.
Add 2-3 tablespoons olive oil, and himalayan salt to taste (the salt really brings out the flavor). Blend again until smooth.
Enjoy on veggies, fruit, raw crackers/breads!
What raw bread and cracker recipes do you love?!
Shared at Allergy Free Wednesdays