I struggled with making raw bread for a while, my biggest problem was that it would't hold together it would fall apart so it became more like a crumble than a bread!
Until I made this one. This recipe is adapted from the Power of Living Raw book by Nicky Arthur. It is a beautiful book and I particularly liked her raw bread recipes because they were easy and they worked!
This recipe is also a great way to use up your almond meal from making raw almond milk.
Raw Bread: Raw Salad Sandwich with Avocado and Salad
- 2 cups almond meal or equal quantities of linseeds, sunflower seeds and almonds, mixed and finely ground
- 1 cup basil leaves
- 1/2 cup pumpkin seeds
- 1 tbs chia seeds
- 1 tsp cumin powder
- 1/4 tsp chilli flakes
- 1 tbs clean water
- 1/4 tsp pink salt
What to do:
To make the bread, place all of the ingredients together inside the bowl of a food processor and pulse until smooth. You may need to stop the machine to scrape down the sides. Process until the mixture forms a dough-like consistency.
On a sheet of baking paper, press out the dough with your hands, cover the dough with another sheet of baking paper and roll using a rolling pin over the top until smooth. Dehydrate for 3 hours on 115 degrees celsius or bake at 50 degrees celsius for 30 minutes, or until crispy and dry.
NB: If you are using almond meal leftover from making almond milk it is best to give it some time to dry. Put the meal in a bowl and leave it outside in the sunshine to dry out, or just leave it out in the kitchen and the moisture will start to evaporate.
- Avocado, sliced thinly or mashed
- Sliced tomato
- Sliced cucumber
- Fresh lettuce leaves
- Fresh sprouts
A dollop of creamy vegan mayo or some lovely salad dressing is also a delicious addition to the salad filling.