This Raw Vegan Bread Recipe, crafted from sprouted seeds and nuts, blends flavors and textures into a nutritious alternative. Sun-dried tomatoes and fresh herbs infuse them with aromatic layers, while flaxseeds are crunchy. Dehydrated at low temperatures, it preserves its enzymes, offering a wholesome choice for those seeking healthful options. Perfect for sandwiches or as a standalone snack.
WHY IT WORKS?
- Utilizes nutritious seeds and nuts, ensuring a dense energy source and health benefits.
- Incorporates fresh herbs and sun-dried tomatoes, adding flavor with every bite.
- The dehydration process preserves vital enzymes, making it a superior choice for digestive health.
- Completely plant-based and gluten-free, catering to various dietary needs and preferences.
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Finding a bread option that aligns with your raw vegan lifestyle can feel like a never-ending quest. With its baking and potential gluten content, traditional bread often needs to meet the dietary requirements many seek for a clean, plant-based lifestyle.
Enter the raw vegan bread recipe—a game changer for those pursuing wholesome, uncompromised eating habits. This innovative approach to bread-making doesn’t just sidestep the usual baking process; it introduces a nutrient-packed, flavorful alternative that’s easy to prepare.
With ingredients like sprouted seeds, nuts, and sun-dried tomatoes, this recipe promises a delightful and nutritious addition to any meal, proving that you don’t have to sacrifice taste for health.
What Is Raw Vegan Bread?
Raw vegan bread is a type of bread that aligns with both raw and vegan dietary principles. It does not contain animal products or is cooked at traditional baking temperatures.
Instead, it’s usually made from sprouted grains, seeds, nuts, and other plant-based ingredients such as fruits, vegetables, and herbs for flavor. The mixture is often shaped into loaves or flatbreads and then dehydrated at low temperatures. This process preserves the nutrients and enzymes typically lost in conventional baking.
Raw vegan bread offers a nutritious and enzyme-rich alternative to traditional bread, making it a popular choice for those following a raw vegan lifestyle. It’s versatile, can be enjoyed with various toppings, and is sought after for its health benefits and compatibility with a raw food diet.
Quick Fact: Raw vegan bread, made through dehydration, retains vital enzymes and nutrients. It offers a healthful alternative that supports digestion and aligns with a plant-based, gluten-free lifestyle.
Recipe Directions
For Fermented Flax
- Blend all ingredients for the fermented flax in a blender until smooth.
- Transfer the mixture to a jar, close it, and let it ferment at a warm room temperature for 10-15 hours.
- After fermentation, store the flax mixture in the refrigerator and use within 4 days.
For Bread
- In a high-speed blender, combine the first set of ingredients. Blend on high until smooth.
- Add psyllium husk and fermented flax to the high speed blender. Pulse just to incorporate.
- In a separate bowl, mix the last 4 ingredients with your hands.
- Combine the blender contents with the oat flour in the mixing bowl. Use your hands to mix thoroughly.
- Let the mixture rest for 2 minutes. This will allow the psyllium and coconut flour to absorb moisture, firming the mix.
- Form the dough into a log shape and place it on a nonstick sheet for dehydration. Dehydrate at 115°F for 8-10 hours.
- After the initial dehydration, remove the bread from the nonstick sheet and dehydrate again for 8-10 hours to dry the exterior.
- Slice the bread and place the slices back in the dehydrator for 2 hours to dry the inside.
- Press the dough into a lined baking tin to form a loaf. Smooth the edges with a little water.
- Follow the same dehydration steps: Dry at 115°F for 8-10 hours, remove from the tin, and dry again for 8-10 hours.
- After slicing, dehydrate one last time for about an hour or until the inside reaches your preferred dryness level.
Variations, Add-Ons, And Toppings
Variations
- Flavor Infusions: Incorporate different herbs and spices into the dough to change the flavor profile. For example, adding rosemary, thyme, or basil can give the bread a Mediterranean twist, while cinnamon and nutmeg can create a sweeter, breakfast-appropriate version.
- Seed and Nut Varieties: Experiment with different pumpkin seeds and nuts for texture and nutritional content. Sunflower, pumpkin, almonds, and walnuts can be used in the bread or as a crunchy topping.
- Fruit and Veggie Bits: Finely chopped olives, sundried tomatoes, shredded carrots, and zucchini can add moisture, flavor, and nutritional value to your raw bread.
Add-Ons
- Spreadable Toppings: Avocado, almond butter, or raw vegan cream cheese can be spread on slices of raw vegan real bread for a rich, satisfying addition.
- Fresh Vegetables: Top your bread with sliced tomatoes, cucumbers, or leafy greens for a fresh, nutritious sandwich.
- Superfood Sprinkles: Enhance the nutritional value by sprinkling chia seeds, flaxseeds, or hemp seeds on top before the final dehydration phase for added texture and health benefits.
Toppings
- Sweet Options: For a sweeter version, top with sliced bananas, a drizzle of raw agave nectar, and a sprinkle of cinnamon.
- Savory Delights: Create a savory treat with a spread of raw pesto, topped with sliced bell peppers and a sprinkle of nutritional yeast for a cheesy flavor.
- Raw Salsa or Guacamole: Perfect for a snack or light meal, top your bread with homemade raw salsa or guacamole for a burst of flavor.
Vegetable Substitutions
- Zucchini: Substitute with cucumber for a similar moisture content and texture.
- Carrots: Swap with sweet potatoes or beets for a different color and nutrient profile.
- Spinach: Kale or Swiss chard can be used as hearty greens alternatives.
- Sundried Tomatoes: Fresh tomatoes or roasted red peppers offer a different flavor but maintain a tangy touch.
- Onions: Leeks, shallots, or green onions can be used for varying degrees of sharpness.
- Avocado: Try using soaked cashews or tahini as a base for the creamy spread texture.
- Bell Peppers: Try different colors for visual variety or zucchini for a neutral taste.
- Cucumber: Jicama or celery can provide a similar crunch and hydration.
- Mushrooms: Consider marinated eggplant or zucchini slices for a different umami flavor.
- Garlic: Asafoetida powder or garlic chives can mimic the flavor in more sensitive digestive systems.
Quick Tip: For optimal texture in raw vegan bread, evenly spread the dough before dehydrating to ensure consistent drying and crunchiness.
Best Side Dishes
- Raw Vegan Soups Gazpacho or avocado cucumber soup for a refreshing and hydrating option.
- Zucchini Noodles Tossed in a homemade pesto or marinara sauce for a light and flavorful dish.
- Raw Salads Kale Caesar salad or a vibrant beet and carrot salad with a lemon vinaigrette.
- Stuffed Avocados Filled with spicy walnut meat for a creamy and satisfying side.
- Marinated Vegetable Platters Broccoli, cauliflower, and mushrooms marinated in a tangy sauce.
- Fermented Foods Sauerkraut or kimchi to aid digestion and add a flavor kick.
- Raw Vegan Cheeses Nut-based cheeses can be spread on bread or enjoyed with crackers.
- Dehydrated Vegetable Chips Kale, sweet potato, or zucchini chips for a crunchy snack.
- Fresh Fruit Platters A mix of berries, apple slices, oranges for a sweet and tangy contrast.
- Nut and Seed Pâtés Sunflower seed or almond pâté for a rich and creamy texture.
How To Serve?
- Open-Faced Sandwiches: Top with avocado, tomato, and sprouts for a quick and nutritious snack.
- Bruschetta Style: With chopped tomatoes, basil, garlic, and a drizzle of olive oil for a fresh appetizer.
- Dip Platter: Serve alongside hummus, guacamole, and raw salsa for a colorful and delicious spread.
- Breakfast Toast: Spread with almond butter and banana slices sprinkled with chia seeds.
- With Soup: As a hearty and satisfying side to a vibrant bowl of raw soup.
- Cheese Board: Accompanied by raw vegan cheeses, nuts, and dried fruits for an elegant snack.
- Dessert Bases: Topped with coconut cream and fresh berries for a sweet treat.
- Stuffed Pockets: Cut into thick slices and fill with a salad of greens, veggies, and a tangy dressing.
- Pizza Bases: Topped with nut cheese, marinated vegetables, and fresh herbs.
- Croutons: Cut into small cubes and dehydrate until extra crispy to add to salads or soups.
Quick Tip: Soak nuts and seeds overnight to enhance flavor and texture before using them in your raw vegan bread recipe. This will facilitate digestion and nutrient absorption.
Storage & Make Ahead
- Storage: Store your raw vegan bread in an airtight container. Properly stored, it can last up to a week, retaining its freshness and flavor.
- Make Ahead: Mix and ferment the flaxseed mixture or dough a day before. This allows flavors to meld and enhances the texture of the bread once dehydrated.
Fact: When dehydrated properly, raw vegan bread retains most of its nutritional value, including essential enzymes and vitamins, making it a nutrient-dense alternative to traditional baked bread.
Time-Saving Tips
- Prep Ingredients in Bulk: Chop and store ingredients like nuts, seeds, and veggies in advance. Use them throughout the week to save time.
- Use a Food Processor: Quickly blend or mix your bread ingredients in a food processor instead of manually, speeding up the preparation process.
- Dehydrate Multiple Batches: If your dehydrator can make multiple batches of raw vegan bread at once. It’s energy-efficient and will save you time in the long run.
- Soak Nuts and Seeds Overnight: Soaking nuts and seeds the night before makes them easier to blend and enhances their nutritional profile, streamlining the next day’s bread-making process.
- Pre-Measure Dry Ingredients: Measure out dry ingredients for several batches of bread and store them in labeled containers or bags. This makes starting a new batch quick and easy.
- Freeze Extra Bread: Dehydrate extra bread and freeze it. Having bread ready to thaw and eat can be a real time-saver during busy weeks.
- Invest in a Good Blender: A high-speed blender can significantly reduce preparation time for your bread dough, making it smoother and more homogenous.
- Simplify Recipes: When short on time, stick to recipes with fewer ingredients or steps. This ensures you can still enjoy homemade raw vegan bread without the lengthy preparation.
- Organize Your Workspace: Keep your kitchen organized so that ingredients and tools are easily accessible, reducing the time spent looking for what you need.
- Plan Ahead: Allocate specific days for bread-making and ingredient prep. Planning ensures you manage your time effectively and avoid last-minute rushes.
Raw Vegan Bread Recipe- A Wholesome Choice For Yummy Sandwiches!
Raw vegan bread is a nutrient-rich, plant-based alternative to traditional bread from sprouted grains, nuts, and seeds. Dehydrated at low temperatures to preserve enzymes and nutrients, it’s gluten-free and perfect for those following a raw vegan lifestyle. Its versatility makes it ideal for various delicious toppings and spreads.
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Ingredients List
3/4 Cup 3/4 Buckwheat (soaked and sprouted)
1/3 Cup 1/3 Almond Butter
2 Cup 2 Zucchini (Courgette)
1 Tbsp 1 Onion Powder
1 Tsp 1 Garlic Powder
3 Tbsp 3 Nutritional Yeast
1 Tsp 1 Apple Cider Vinegar
2 Tbsp 2 Honey (or Maple Syrup)
3 Tbsp 3 Olive Oil (or any cold-pressed nut oil)
1/4 Cup 1/4 Fermented Flax (from part 1 of the recipe)
1/4 Cup 1/4 Psyllium Husk
3/4 Cup 3/4 Almonds (ground)
2 Tbsp 2 Coconut Flour
2 Tsp 2 Salt
Step-By-Step Directions
- Fermented Flax
- Blend Ingredients: Combine 1/4 cup ground golden flax, 2 tsp white miso, 1/2 tsp salt, and 1 cup water in a blender. Blend until smooth.
- Ferment: Transfer the blend to a jar and close it. Let it ferment at a warm room temperature for 10-15 hours.
- Store: Once fermented, store the flax mixture in the fridge. Use it within 4 days.
- Raw Vegan Bread
- Blend Ingredients: In a high-speed blender, combine 3/4 cup sprouted buckwheat, 1/3 cup almond butter, 2 zucchinis, 1 tbsp onion powder, 1 tsp garlic powder, 3 tbsp nutritional yeast, 1 tsp apple cider vinegar, 2 tbsp honey or maple syrup, and 3 tbsp olive oil. Blend on high until smooth.
- Add Psyllium and Flax: Add 1/4 cup psyllium husk and 1/4 cup fermented flax to the blender. Pulse just enough to incorporate them into the mixture.
- Prepare Dry Mix: In a separate bowl, combine 3/4 cup ground almonds, 2 tbsp coconut flour, and 2 tsp salt. Mix these ingredients with your hands.
- Combine: Pour the contents of the blender into the bowl with the dry mix. Use your hands to mix thoroughly, ensuring even distribution.
- Rest: Allow the mixture to sit for 2 minutes. This resting period lets the psyllium husk and coconut aminos flour absorb moisture, firming up the dough.
- Shape and Dehydrate: Form the dough into a log shape. Place it on a nonstick dehydrator sheet. Dehydrate at 115°F for 8-10 hours. Remove from the nonstick sheet and dehydrate for another 8-10 hours to dry the exterior.
- Slice and Final Dehydrate: Slice the bread. Dehydrate the slices for approximately 2 more hours to dry the insides to your preference.
- Alternative Method: Press the dough into a lined baking tin for a loaf shape. Use a little water to smooth the edges. Follow the same dehydration process as the log shape, including removing from the tin and additional drying times.
- Equipment List
- Blender
- Food Processor
- Dehydrator
- Mixing Bowl
- Measuring Cups and Spoons
- Spatula
- Parchment Paper
- Glass Jars (for fermenting)
- Nonstick Dehydrator Sheets
- Knife
Notes
- Adjust Water: Depending on the humidity and the dryness of your ingredients, you might need to adjust the amount of water used.
- Dehydrator Temperature: Keeping the temperature at or below 115°F ensures the bread remains raw and retains its nutrients.
- Sprouting Time: The sprouting time for buckwheat can vary; monitor closely for the best texture.
- Storage Flexibility: Bread texture changes with storage; enjoy softer immediately or crispier after additional dehydration.
- Flavor Variations: Experiment with adding different herbs, spices, or dried fruits to the mixture before dehydrating for variety.
Frequently Asked Questions
Can I Make Raw Vegan Bread Without A Dehydrator?
You can use an oven with a low-temperature setting (as close to 115°F as possible) and keep the door slightly open to mimic a dehydrator. However, it may not preserve as many nutrients.
Is Raw Vegan Bread Gluten-Free?
This bread is typically gluten-free and made from nuts, seeds, and vegetables without traditional flour. Always check individual ingredient labels to be sure.
How Long Does Raw Vegan Bread Last?
Raw vegan bread can last up to a week if stored in an airtight container in the fridge. If frozen, it can last up to three months.
Can I Use Different Nuts Or Seeds In My Bread?
Absolutely! Raw vegan bread is highly adaptable. You can experiment with nuts and seeds to find your preferred flavor and texture.
Why Do I Need To Ferment The Flax Mixture?
Fermenting the flax mixture helps break down the seeds, making nutrients more available and the bread easier to digest. It also adds a subtle tanginess to the bread.
