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You are here: Home / Recipes / Breads / Tricolor Bread

Tricolor Bread

April 1, 2020 By Deviliciously Raw

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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!!

Tricolor Bread
 
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Prep time
30 mins
Cook time
6 hours
Total time
6 hours 30 mins
 
This Naturally Colored Tricolor No-Bake Bread is crusty on the outside, soft on the inside and filled with delicious savory flavors.
Author: Deviliciously Raw
Recipe type: Breads
Cuisine: Raw, Vegan
Serves: 1 Bread
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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).
  4. Next add in one of the base dough and pulse together until evenly combined.
  5. Same process for black and green dough
  6. 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!
Notes
*Store refrigerated in an air tight container.
**To warm the bread before eating, place it in the dehydrator and dehydrate at 140°F about 5-10 minutes.
3.5.3251

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

Tricolor Bread

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Filed Under: Breads, Recipes Tagged With: Basil, Black Olive, Bread, Dehydrator, Gluten-Free, Goji berry, Guilt free, happy unbaking, Healthy Recipes, Italian, No-bake, Nourishing, Raw, Raw Food Recipes, Raw Vegan, Tomato, Vegan, Vegan Recipes, Vegetarian

Previous Post: « Vibrant Pink Bounty Bars
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I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

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Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗻 𝘁𝗵𝗲 𝗯𝗹𝗼𝗴 🍓 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗮𝗸𝗲
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Refreshing and healthy ginger and lemon cake, that is really easy to make! If you are a fan of healthy desserts that are easy to make, you will love this cake. It is made with just a few basic ingredients, but the flavor is simply amazing.
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Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶 Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗻 𝘁𝗵𝗲 𝗯𝗹𝗼𝗴 - 𝗚𝗶𝗻𝗴𝗲𝗿𝗯𝗿𝗲𝗱 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗚𝗶𝗻𝗴𝗲𝗿𝗯𝗿𝗲𝗮𝗱 𝗖𝗼𝗼𝗸𝗶𝗲𝘀
With the perfect balance of spices and sweetness along with the flavor of molasses, this cake is sure to be a holiday favorite. Recipe link in my bio. Enjoy!
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