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.

Yes you can have your bread and eat it too!

Nut free, gluten free, raw vegan, soy free...

The first item of goodness is Gena's Raw Tomato Bread

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.

Raw Tomato Bread (raw vegan, gluten, and soy free)
Makes 8 large pieces
5 plum tomatoes, chopped
1 cup sundried tomatoes, soaked in warm water for 30 minutes
3/4 cup flax meal
1 tbsp tamari or nama shoyu, or sea salt
1 tsp dried oregano
2 tsps dried basil
1 clove garlic
black pepper to taste
1/4 cup sunflower seeds
1) Blend all ingredients but the sunflower seeds together in a high speed blender till thick. Add sunflower seeds and blend till mixture is thick and uniform, but the seeds lend a tiny bit of texture. 
2) Turn mixture out onto a teflex dehydrator sheet and use a spatula or inverted knife to spread it out evenly on the sheet. 
3) Dehydrate at 115F for 15 hours. Flip the bread and score it into 8 pieces on the wet side, and dehydrate for another 4-6 hours, till totally dry. 
Michelle and Lori's Pepper Sunflower Seed Bread was next on the list. I loved the look of their thick bread sticks, and like the fact that it's also a nut free bread. Their recipe called for cardamom but I omitted it, and added a few tablespoons of nutritional yeast into the mix for a cheesy bread. I'm hooked on it! I made a thinner bread than theirs and it's not pliable but rather a moist firm bread that is great topped with spreads or as a side item to a salad.

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.

Onion Veggie Bread
This is a fabulous version of the popular onion bread that every raw foodie has tried. Since I don't like onion much, this suits me perfectly! Found on Gone Raw. Sometimes I just use 1 onion and sub extra zucchini. I like to add a little salt as I find it a bit bland with only one tablespoon of tamari. Play around to see what you like.

1 medium zucchini, shredded
1 large carrot, shredded
2 large onions, shredded in a food processor
1/4 cup olive oil
1-2 tbs nama shoyu (or tamari)
1/2 cup water
1 cup ground flaxseed
1 cup ground sunflower seeds
1/2 teaspoon himalayan salt (added by me)
Mix together the veggies, olive oil, water, and shoyu in a bowl.
Add the seeds and mix to combine.
Spread a thick layer of the mixture evenly on teflex sheets. Score into desired sizes.
Dehydrate at 145F for 1 hour and then turn the temperature down to 115F and continue dehydrating for 6-8 hours, flipping over to the mesh screen halfway through.

What do these breads all have in common??! Sunflower seeds! I've been getting kinda seedy around here lately. You saw the chili sunflower and pumpkin seeds on my soup. I made roasted sunflower seed butter the other day too. I could have blended forever I'm sure, to get a completely smooth butter but I'm fine with it have a bit of texture. It's super easy...

DIY Sunflower Seed Butter

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

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  1. Anonymous
    January 17, 2012 at 18:13

    The reason I'm not a fan of these kinds of "breads" are that they are so heavy on flax OR nuts...I think gentle gluten-free grains are a lot friendlier to the internal gut...I eat nuts and seeds and flaxseed as it is, and I find that if I exclude groups , then I go heavy on other groups (like if I excluded grains, then I'd be massive on my nuts and seeds intake...and again, that leads to imbalance and influx of gut problems...I think its possible that its best to balance things all around to not risk troubles...for me!)

  2. January 17, 2012 at 18:26

    Almost looks good enough to try...almost. I just cant bring myself to do raw breads. Don't know why?!?!<br /><br />Brooke<br />

  3. Alison
    January 17, 2012 at 18:32

    These look so good! I love that they aren't overly filled with nuts or oils. I know we need some of those (and i love my good fats!) but I feel like a lot of recipes of this bread/cracker type are way to heavy in that department....The tomato bread looks especially heavenly and I do miss sandwiches... I really just need to get a dehydrator. I keep saying I'm going to wait (I'm a broke college student and moving in may) but I might just have to break down and order a used one off of e-bay or something...and tips on doing that? I just don't the money eating raw with a part time job to spend hundreds of dollars on an appliance! Also, kinda silly question, but flax meal, will I be able to find this at whole foods or do I need to ground my own flax seeds? Currently the only appliance I really have is a food processor so I'm not sure I could do that.... Hey at least blended foods and salads means I'm keeping it raw and healthy ;)

  4. January 17, 2012 at 18:50

    These looks delicious. I need to dust off the ole dehydrator and get going! :)

  5. January 17, 2012 at 19:28

    Looks like they all turned out perfect. I haven't been craving bread at all, but when I do, I know where to find some yummy recipes ;-)

  6. January 18, 2012 at 01:45

    Anonymous person - i hear you. I find these breads actually quite light. I can handle them much better than any grain based ones. Sounds like you found what works for you :) My bf can do gluten free grains just fine and loves ezekiel products. <br /><br />Brooke - its so easy! You should give it a go. <br /><br />Alison - a dehydrator isn't necessary - you can also use your oven on low if you really want. You can buy flax meal or make your own. YOu can get a coffee grinder for cheap and use that.

  7. January 18, 2012 at 03:33

    oh yum! everything looks great, so happy you enjoyed our pepper bread!! it is one of our favs to make. and we must make the tomato bread next, sounds wonderful. <br /><br />and sunflower seed butter is something we want to try. <br />xoxo<br />pure2raw twins

  8. January 19, 2012 at 00:55

    Love!!! Thank you for liking the recipe, and for sharing it so beautifully. I, too, like a moist bread. And incidentally, I have a bread recipe up right now that's totally nut free and tremendously moist!

  9. January 24, 2012 at 16:40

    Heather, I have a round dehydrator that comes with a thin plastic tray (for making fruit leather), and I would like to make square breads/crackers and can't afford a square dehydrator right now - if I was going to make these can I put them in my oven on low? And if so how long do I leave them in for? Thanks so much, the recipes look amazing and I can't wait to try them!

  10. January 31, 2012 at 13:21

    Some of these sound good enough to try! Most raw breads are so ick but maybe now that I realize I'm gluten intolerant it'll be better.

  11. February 15, 2012 at 16:44

    Does anyone know of a good substitute for flax? It tastes so bitter and disgusting to me.<br />I appreciate any help!

  12. Anonymous
    May 12, 2012 at 11:01

    Try chia seeds instead of flax. It should give you a similar texture as it has similar soluble fiber and becomes gelatinous when soaked like flax does.

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