Raw vegan chips and crackers are delicious for sure – but real bread, soft and moist on the inside, with a crust on the outside? That’s next level yumminess!
This recipe will make 1 loaf / approximately 15 slices
Ingredients for one raw bread loaf
250 g zucchini (1.5 pieces)
1 C flax seeds
1 C sunflower seeds
1 C buckwheaties (sprouted and dehydrated buckwheat)
1/2 C pumpkin seeds
1/2 C water
2 TBSP agave or honey
2 TBSP hemp seed oil or cold pressed olive oil
1 TBSP chia
1 pinch sea salt
2 TBSP ground buckwheaties to shape the loaf
Grind flax, sunflower seeds and buckwheaties in a blender.
Chop pumpkin seeds.
Mix all dry ingredients, then mix in water, oil and agave – using your blender, food processor or by hand. Add a little more water if necessary.
Stir in zucchini and pumpkin seeds.
Spread buckwheaties flour on your work surface, shape the dough into a loaf.
Dehydrate for around 5-6 hours at 42 degrees, or until a crust has formed and the dough can be sliced.
Dehydrate for another 7 hours or overnight.
Stored dry, the bread keeps for up to 1 week, frozen slices store for up to 3 months.
Tastes sensational with Guacamole.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!