Raw vegan bread is a super easy and satisfying way to make your raw vegan cuisine a bit more hearty. I have been craving that wonderful, sweet, moist, flavorful “bread” that I sometimes find at Whole Foods: that’s right–Dehydrated Raw Vegan Onion Flax bread! The soft kind that’s like a yummy, chewy tortilla. I decided that I’ve got to learn how to make this for myself, so here we are. I’m so excited to make it I could cry, but I’ll blame it on the onions!
Tools required:
Dehydrator
food processor
coffee grinder or Vitamix
Ingredients: (This recipe is Gluten free, soy free, nut free)
1 medium zucchini, grated
1 large carrot, grated
2 large onions, shredded in a food processor
1/4 cup olive oil
1-2 tbs coconut aminos (replaces soy sauce)
1/2 cup water
1 cup ground flaxseed (you could also choose chia seeds here)**
1 cup ground sunflower seeds**
1/2 teaspoon himalayan salt (you can also make it without salt if you prefer)
1/2 tsp cayenne powder (optional-if you like some spice in your life!)
Handful of fresh Dill
1 full lime freshly squeezed
**I recommend grinding these fresh yourself rather than buying pre-ground seeds. Once the oils are released from the grinding, they can become rancid very quickly! Use a coffee grinder, food processor, or a Vitamix.
Process:
- Mix together the veggies, olive oil, water, seasonings, and coconut aminos in a bowl.
- Grind your seeds, and stir them into the mixture.
- Taste it! Make sure you like the flavor and adjust as needed.
- Spread a 1/2 inch thick layer of the mixture evenly on teflex sheets. Score with a fork into desired piece sizes.
- Dehydrate at 145F for 1 hour.
- Turn the temperature down to 115F and continue dehydrating for 6-8 hours.
- Flip it over to the mesh screen halfway through (after 3-4 hours).
Enjoy!
I like to use this yummy beet spread on my dehydrated onion flax bread. Or, as pictures, make a sandwich with fresh avocado and tomato. Yumola!
What’s your favorite way to top your raw vegan bread?
