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, chopped1 cup sundried tomatoes, soaked in warm water for 30 minutes3/4 cup flax meal1 tbsp tamari or nama shoyu, or sea salt1 tsp dried oregano2 tsps dried basil1 clove garlicblack pepper to taste1/4 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, shredded1 large carrot, shredded2 large onions, shredded in a food processor1/4 cup olive oil1-2 tbs nama shoyu (or tamari)1/2 cup water1 cup ground flaxseed1 cup ground sunflower seeds1/2 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?!