lentil flat bread (raw, vegan, glutenfree)

This raw vegan lentil bread tastes great. I love the taste of lentils combined with cumin. It makes a very good basis for raw vegan sandwiches or even pizza.  And of course it doesn’t taste like normal cooked bread or pizza either.  That was not my intention. 🙂 I just felt like having some lentils so I made this nice bread. This time I spread on it cashew sour cream, marinated mushrooms, tomatoes and arugula and maybe you can imagine that I felt like in heaven afterwards.

Although legumes are not often used in raw vegan cuisine I use them occasionally.  Always remember to sprout lentils when you use them raw so they can be easily digested. Moreover, sprouts have more vitamins and proteins than unsprouted foods.

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Ingredients :

makes 8 triangles

1 cup sprouted lentils

less than 1/3 cup sprouted buckwheat flour

1/2 cup sprouted sunflower seeds

3/4 cup activated Brazil nuts

7 halves sun-dried tomatoes

1/2 onion

2 Tbs dried onion

2 cherry tomatoes

1 – 2 cloves of smoked garlic

1,5 tsp ground cumin

1  tsp ground mustard (previously soaked in apple cider vinegar)

psylium husks

pinch or two of smoked paprika

Method:

In the food processor fitted with the S blade blend the sprouted lentils as smooth as possible. Put the mixture in a bowl and combine the sunflower seeds and Brazil nuts in the same food processor bowl. Add the sun-dried tomatoes, dried onion, garlic and blend. Then add all the remaining ingredients together with the blended lentils and blend until the mixture comes together into a ball.

Place the mixture between two pieces of parchment paper on a cutting board and use a rolling pin to create an approximately 0,5 cm thick rectangle that can be easily cut into large triangles. Put the triangles into the dehydrator at no more than 42°.

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And now you can play with the garnish. You can make some avocado spread or raw vegan cheeze and put on lots of veggies and the dinner is ready 🙂

Have fun.

 

 

 

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