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.
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
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)
pinch or two of smoked paprika
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°.
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 🙂