Raw, Vegan Beetroot Bread Roll

I love to experiment and try new ideas in the kitchen. I’ve had many failures along the way, but because my mistakes often are remade into a “masterpiece” later I don’t give up  on trying new things. Beetroot  + crunchy bread how can that duo not be perfect together? I’ve made this crunchy bread a few times, and it’s always turn out SENSATIONAL!

I think the hardest part about following a healthy vegan or a raw food diet is bread. Yes, finding a  bread free from unneeded sugar, artificial flavors, artificial colors, and GMO products (put quite simply – nutritionally rubbish) that also vegan, can be challenging enough.  So if it’s not that … make your own, and why not? Not nearly as complicated as it looks,  once you master the balance of the base, honestly – the sky is the limit as to what combination of vegetables, seeds, nuts and herbs you can use.

Okay, so if you’re a health-conscious bread eater try this easy recipe for a quick and easy Bread Roll.

The bread has a wonderful slightly nutty taste, crunchy on the outside, soft on the inside with a delightful flavour that is gluten-free and oil-free as well!  Full of healthy goodness, and smells like happiness, what more can you ask of a raw bread. A good alternative to bread for sandwiches. Yes, you can enjoy a fabulous bread whilst living a RawVegan Lifestyle!  This simple recipe makes one tasty and wonderfully healthy raw vegan bread roll. Okay, now let’s get started!

Ingredients:
1 cup ground flax seeds
1 cup almond meal
1 cup ground, buckwheat
1/4 cup ground chia

(grind the whole almonds, flax seeds, chia seeds and buckwheat into fine flour by using a high speed blender and it’s dry jug)

3 tbsp raisins paste, or date paste
1 cup chopped beetroot
1/4 cup filtered water

Combine all the  ingredients in  the food processor fitted  with the S blade and
process until well combined. Remove dough and form into a small loaf or bread roll (longer and thinner is better so the drying process take shorter amount of time) or your preferred shape. Roll with coating of your choice, I used ground flax seeds. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate about 8 -10 hours or until dry. It can also be sped up a little, to make the total time as little as  10 hours by slice the bread and place slices on dehydrator sheet.
This baguette is definitely best served warm, right out of the dehydrator, so enjoy it immediately.

Using the same recipe, you also can try making veggie pulp bread roll.

Happy bread making 🙂

Beetroot Bread Roll

 

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Prep time

15 mins

Cook time

10 hours

Total time

10 hours 15 mins

 

Author: Deviliciously Raw

Recipe type: Breads

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• 1 cup ground flax seeds
• 1 cup almond meal
• 1 cup ground, buckwheat
• ¼ cup ground chia
• (grind the whole almonds, flax seeds, chia seeds and buckwheat into fine flour by using a high speed blender and it’s dry jug)
• 3 tbsp raisins paste, or date paste
• 1 cup chopped beetroot
• ¼ cup filtered water

Instructions

1. Combine all the ingredients in the food processor fitted with the S blade and
2. process until well combined.
3. Remove dough and form into a small loaf or bread roll (longer and thinner is better so the drying process take shorter amount of time) or your preferred shape. Roll with coating of your choice, I used ground flax seeds.
4. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate about 8 -10 hours or until dry. It can also be sped up a little, to make the total time as little as 10 hours by slice the bread and place slices on dehydrator sheet.
5. This baguette is definitely best served warm, right out of the dehydrator, so enjoy it immediately.

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