One of the things I noticed about being a raw vegan is the urge to eat things that you can assemble like wraps, tacos, and sandwiches. I did pretty well creating my own wraps and taco versions while staying raw however I couldn't quite figure out how to get that classic sandwich feel without traditional bread. I finally took the time to sit down and figure out how to make a bread recipe that would satisfy my perfect sandwich craving. This bread is seriously so good you'll want to make it with everything!
This recipe is from our 7 Days Raw Ebook
6 CUPS CARROT PULP
1/4 TSP GARLIC POWDER (OR 1-2
CLOVES RAW GARLIC)
1 TBSP COCONUT AMINOS
1.5 CUP WATER
3 TBSP CHIA SEEDS
1 TBSP FLAX SEEDS
-ADD CHIA AND FLAX TO LARGE BOWL WITH 3/4 CUP WATER. STIR WELL AND LET
SIT FOR AT LEAST 15 MIN TO CREATE GEL LIKE CONSISTENCY.
-IF YOU DO NOT ALREADY HAVE PRE-MADE CARROT PULP YOU WILL NEED TO JUICE
ABOUT 2.5 LBS OF CARROTS FOR THIS RECIPE AND USE THE PULP.
-ADD CARROT PULP, GARLIC, AND COCONUT AMINOS TO HIGH SPEED BLENDER.
-BLEND WITH TAMPER FOR ABOUT 2 MINUTES UNTIL THE PULP IS COMPLETELY
BROKEN DOWN AND FORMS A DRY BATTER.
-MIX CARROT BATTER INTO BOWL WITH SOAKED CHIA AND FLAX. STIR WELL
WITH SPOON (OR HANDS!) TO ENSURE EVEN MIXTURE.
-USING A SPOON OR SPATULA, SPREAD BATTER ONTO TEFLON DEHYDRATOR SHEET
INTO APPROXIMATELY A 11 IN X 11 IN SHAPE, WITH A HEIGHT OF ABOUT 1/2 INCH.
LEAVING EDGES SLIGHTLY THICKER. USING YOUR HANDS HELPS TOO!
-SCORE INTO 4 PIECES AND DEHYDRATE AT 110 FOR 10 HOURS.
-GENTLY FLIP OVER EACH SLICE ONTO A REGULAR MESH DEHYDRATOR SHEET.
DEHYDRATE FOR ABOUT 5-6 ADDITIONAL HOURS. BREAD SHOULD BE VERY DRY YET STURDY AND HELD TOGETHER. NOT CRUNCHY. YOU’RE NOT MAKING CRACKERS!