I love my raw vegan breads, they are my staples, I almost always have them at home and I take them with me every time I travel . This time I took my raw vegan bread further and made a “baked” version of it. It was perfect.
I used sprouted lentils again because my body asks for them. You can omit them of course, and use almonds or sprouted quinoa or sprouted buckwheat. However, I haven’t tried it with buckwheat or quinoa, I am going to create a quinoa version of this bread as soon as I am back from my holiday in Spain.
1 cup Brasil nuts
1 cup sunflower seeds
1/3 to 1/2 cup sprouted lentils
1 carrot (chopped)
5 or 6 halves dehydrated tomatoes
1 clove of garlic
for the red tomato spread:
Process the lentils to a mash in the food processor with the S blade. Put the mash into a bowl and process the seeds and nuts the same way and add all the remaining ingredients and blend them to a fine crumble. Then add the lentil mash to it and blend for the last time. Create a loaf with your hands and with a sharp knife chop it into slices. They should be somewhere around 1 – 1,2 cm thick. Place them on your dehydrator tray.
In a blender combine the ingredients for the tomato spread. Spread it on each loaf and if you wish you can put onions on the bread. Dehydrate at 42 ° until the bread reaches the desired consistency.
*you can add 2 – 3 Tbsp psyllium husks to be sure that the bread dough will stick together. I didn’t use them this time and it worked for me great as you can see in the pictures.
I served the bread with cucumber noodles that were flavoured with avocado and mustard.
Lots of love to you, enjoy