Description
The Best Ever Raw Vegan Bread is a gluten-free, raw food alternative to baked bread, filled with nutrient dense and enzyme rich ingredients!
Ingredients
Scale
Wet Mixture
- 1 cup buckwheat, soaked (or sprouted)
- 1 cup peeled zucchini, chopped
- ½ cup walnuts, activated
- 1 tablespoon garlic powder
- 2 tablespoons coconut aminos
- 1 teaspoon apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Water, if necessary to blend
Thickening Mixture
- ¼ cup flaxseeds
- ⅛ cup psyllium husk
- ⅓ cup water
Dry Ingredients
- ¾ sunflower seeds, activated then ground
- 1 tablespoon coconut flour
- 2 tablespoons dried herbs
Instructions
- Combine thickening mixture and let sit for 5-10 minutes until thick.
- Add wet mixture ingredients into a high-speed blender and blend on high until smooth, then set to the side.
- Prepare the dry ingredients; grind sunflower seeds and combine with coconut flour and dried herbs. Set this to the side.
- Add the thickening mixture to the blended wet mixture and blend again on high until thoroughly combined. Allow for this to sit for another few minutes, the entire contents will become thicker and gelatenous.
- Pour dry ingredients into a large bowl then combine with the wet mixture, using your hands. Fold until both are mixed together, be light with the combining to keep the contents aerated.
- Prepare a mini loaf pan by covering it in plastic wrap or a sheet of parchment paper that is cut to size, this will make removing the loaf easier.
- Fill the covered mini pan with your “dough” and shape into a loaf. Cover the top with extra dried herbs.
- Place pan into the dehydrator at 115ºF for 4-6 hours, until the bread develops it’s shape. (If kept too long in pan and dehydrating, mold can develop.)
- Place loaf onto a sheet with parchment paper or plastic wrap removed and continue to dehydrate for another 8-10 hours.
- Remove the loaf and using a sharp knife, create individual slices; the center should be spongy and soft.
- Place back into the dehydrator at 95ºF until desired texture and dryness results. (We like ours both soft and sometimes drier depending on what we will use it for. The dryer the center, the longer and easier it is to store.)
Notes
- Nutritional yeast may be added to this recipe for extra flavor, if desired.
- To activate nuts/seeds, soak them in water overnight, then rinse and drain before use.
- Dehydrate activated sunflower seeds to ground them up dry into a flour.
- Ground sunflower seeds can be substituted for almond meal or oat flour.
- You can dehydrate your bread until your desired texture results. If you would like the center to be softer and spongier like traditional bread, dehydrate it for less time. If you would like for it to be dry all the way through, dehydrate it for longer until all the moisture is removed.