Raw Bread
Discover the wholesome magic of homemade *Raw Bread*, a nutrient-packed, gluten-free alternative that’s perfect for clean eating enthusiasts. This recipe combines the earthy richness of sunflower seeds, the fiber boost of ground flaxseeds and psyllium husk powder, and the natural sweetness of grated carrots to create a versatile bread that’s both hearty and healthy. Bound together with almond flour and infused with olive oil, lemon juice, and subtle seasonings like garlic and onion powder, this dough is gently dehydrated at a low temperature to preserve nutrients and achieve a perfectly pliable texture. Whether you're following a raw or plant-based diet, this vegan bread is a delicious base for your favorite spreads, toppings, or even sandwiches. Plus, with its 8-10 hour dehydrating process, it’s an ideal recipe for meal prep, staying fresh for up to a week in the fridge!
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Recipe Information
Ingredients
- 1.5 cups Sunflower seeds
- 1 cup Flaxseeds (ground)
- 1 cup Almond flour
- 2 tablespoons Psyllium husk powder
- 1 cup Carrot (grated)
- 1 cup Water
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
In a food processor, grind the sunflower seeds into a fine meal.
Add the ground flaxseeds, almond flour, psyllium husk powder, salt, garlic powder, and onion powder to the food processor. Pulse to combine.
Add the grated carrot, water, olive oil, and lemon juice to the dry mixture in the food processor. Blend until a dough-like consistency forms. Scrape down the sides as needed.
Remove the dough from the food processor and place it on a sheet of parchment paper. Shape the dough into a rectangular loaf about 1-inch thick. Alternatively, you can use a silicone mold to shape the bread.
Score the loaf into slices with a knife to make it easy to break apart later.
Transfer the loaf onto a dehydrator tray. Dehydrate at 115°F (46°C) for 8-10 hours, flipping the loaf halfway through the process to dry evenly.
Once the bread is firm and dry but still pliable, remove it from the dehydrator. Allow it to cool completely before serving.
Store the bread in an airtight container in the refrigerator for up to one week. Enjoy as a base for sandwiches, spreads, or with toppings of your choice.
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.6 g | 374% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 73.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 127.6 g | 456% | |
| Total Sugars | 26.5 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4950 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
