This Naturally Colored Tricolor No-Bake Bread is crusty on the outside, soft on the inside and filled with delicious savory flavors.
But before I get to this crazy easy bread recipe be sure to check out a couple of my other favorites like this Beetroot Bread Roll , Veggie Burger , Delicious Nut-free bread with Pineapple Jam , Homemade Raw Vegan Bread , Broccoli Flatbread and this Burger Buns or this Flatbread/Crackers .
I’m kind of obsessed with no-bake aka raw bread. I love that you can whip it together in a few minutes, then let time and dehydrator do its work.
This Homamade Super Healthy Bread Goodness filled with delicious savory flavorsClick To Tweet
I hope you have fun creating this new recipe and your taste buds are delighted with this Tricolor Sun-Dried Tomato/Black Olive/Basil Bread.
Oh, I almost forgot the aromatherapy you will enjoy while dehydrating the bread.
Oh, a note: the recipe has a long list of ingredients and steps, but don’t let distract you from making. These are all simple ingredients and every step is really easy. Happy (un)baking!!
- For the base
- 1+ ½ cup almond, soaked and dehydrated
- ½ cup brazil nut, soaked and dehydrated
- ½ cup flax seed
- ½ cup pine nuts
- For the red color
- ⅓ cup sun-dried tomato
- 1 clove garlic
- 1 tablespoon goji berry
- 1 teaspoon olive oil
- 1 tablespoon water
- ½ teaspoon organic miso paste
- or a pinch salt
- ½ teaspoon psyllium husk
- For the black color
- ⅓ cup sun-dried black olives
- 1 clove garlic
- 1 tablespoon goji berry
- 1 teaspoon olive oil
- 1 tablespoon water
- ½ teaspoon organic miso paste
- or a pinch salt
- ½ teaspoon psyllium husk
- For the green color
- 1 cup fresh basil
- ¼ cup defrosted spinach
- 1 clove garlic
- 1 teaspoon olive oil
- 1 tablespoon water
- ½ teaspoon organic miso paste
- or a pinch salt
- ½ teaspoon psyllium husk
- For the base - grind the whole almonds, brazil nuts, flax seeds, and pine nuts into fine flour by using a high speed blender and it’s dry jug.
- Combine all the base ingredients in the food processor fitted with the S blade and process until well combined. Remove from food processor, divide the dough into three and set aside.
- For the red dough - Combine all the red color ingredients in the food processor and process until well combined (occasionally keep stopping it and scraping down the sides of the food processor).
- Next add in one of the base dough and pulse together until evenly combined.
- Same process for black and green dough
- To assemble - form into a loaf (or your preferred shape) or just like me, you can press the dough into a bread pan (line the bread pan with parchment paper) Firstly take green color, red after followed with black (or you can make any design what ever you want) and gently press them in a bit, and gently pop it out. Place the whole loaf on the dehydrator sheet. Dehydrate at 140°F for 2 hours. Remove from the dehydrator, place the loaf on a cutting board and 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. If it’s still moist, keep dehydrating until reaches desired texture. But remember that the bread should be soft not crunchy. Don’t overdo it. Enjoy!
**To warm the bread before eating, place it in the dehydrator and dehydrate at 140°F about 5-10 minutes.
Not a fan of olives, basil or sun-dried tomato? Use pepper (yellow, red), beetroot, pumpkin or carrot puree instead. Plus if you prefer kale or any other greens you can add those too. If you don’t want to make a loaf, you can make buns using the dough too.
Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩I can’t wait to see your amazing creations✩⭒ be sure to tag me in the pictures #deviliciouslyraw
Create✧Nourish✧Repeat
