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My Experiment in Homemade Raw Vegan Bread – It’s easier than you think!
It’s relatively inexpensive (one loaf of healthy bread at my local grocery store easily costs the same as my raw bread. Also, compared to most crafty or foodie hobbies, bread “baking” is a pretty darn cheap way to express your creativity), healthy, easy to customize and so delicious. For real! You have to try this 😉
![Bruschetta_(8_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/bruschetta_8_of_11.jpg)
I love fresh vegan Tomato Bruschetta so much! Bruschetta is delicious and quite healthy as far as appetizers go. However, I like good-for-you sorts of things.
There’s nothing better than eating fresh, homemade Bruschetta. So here I am with my Homamade Super Healthy Bread Goodness. These cute slices are simply delightful. Especially with fresh tomatoes. Oh and don’t forget a little fresh basil! – Enjoy
![Bruschetta_(1_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/bruschetta_1_of_11.jpg)
my very first raw vegan bread – before dehydrating
Ingredients:
1+ 1/2 cup almond, soaked and dehydrated
1/3 cup flax seeds
1/3 cup sunflower seeds
Combine all the ingredients in the food processor and process approximately 30 seconds. No need for too long, so make sure you don’t over process. Remove from food processor and set aside.
1/4 cup sun dried tomatoes, soaked in 1 tbsp olive oil
1 onion
2 cloves garlic
1/4 cup goji berry
1 tsp organic miso paste
or 1/2 tsp salt
1/4 cup filtered water
1 tsp oregano
Combine all the ingredients in the food processor fitted with the S blade and
process until well combined. Add in the almond, sunflower and flax seed mixture, next add in
1/8 cup psyllium husk and pulse together until evenly combined.
Remove dough and form into a loaf or your preferred shape. Dehydrate at 140°F for 2 hours. Slice the bread and place slices on dehydrator sheet.
Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4 – 5 hours.
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It’s really fun and easy to “bake” your own bread.
![Bruschetta_(5_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/bruschetta_5_of_11.jpg)
![Bruschetta_(12_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/bruschetta_12_of_11.jpg)
![Bruschetta_(7_of_1)[1]](http://deviliciouslyraw.com/wp-content/uploads/2015/09/bruschetta_7_of_11.jpg)
- 1+ ½ cup almond, soaked and dehydrated
- ⅓ cup flax seeds
- ⅓ cup sunflower seeds
- ¼ cup sun dried tomatoes, soaked in 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- ¼ cup goji berry
- 1 tsp organic miso paste
- or ½ tsp salt
- ¼ cup filtered water
- 1 tsp oregano
- Combine almonds, flax and sunflower seeds in the food processor and process approximately 30 seconds. No need for too long, so make sure you don't over process. Remove from food processor and set aside.
- Combine sun dried tomatoes, oil, onion, garlic, goji, miso, oregano, salt and water in the food processor fitted with the S blade and process until well combined. Add in the almond, sunflower and flax seed mixture, next add in ⅛ cup psyllium husk and pulse together until evenly combined.
- Remove dough and form into a loaf or your preferred shape. Dehydrate at 140°F for 2 hours. Slice the bread and place slices on dehydrator sheet.
- Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4 - 5 hours.
