Now that I have a dehydrator, I am in raw food heaven and I have been looking up recipes and trying fun things. I am going to try every bread that I can. I used a recipe from Choosing Raw.
Raw Tomato Bread (raw, vegan, gluten and soy free)
Makes 8 large pieces
5 plum tomatoes, chopped
1 cup sundried tomatoes, soaked in warm water for 30 minutes
3/4 cup flax meal
1 tbsp tamari or nama shoyu (substitute sea salt to taste if you’re allergic to soy)
1 tsp oregano (dried)
2 tsps basil (dried) – I used fresh
1 clove garlic
Black pepper to taste
1/4 cup sunflower seeds
Now, the directions say to blend everything except the sunflower seeds, however, if you do this the mixture will just liquify and the seeds added in the end won’t be chopped at all. I chopped the seeds first and then added them at the end already in powder form. Maybe the seeds are supposed to be whole, or if you’re using a high power blender it will pulverize things; however I am not happy with my Vitamix right now and I opted to use my food processor instead, thus the pre-chopping the seeds.
As per the recipe instructions: Dehydrate at 115 degrees for 8 hours. Flip the bread, score it into 8 pieces on the wet side, and dehydrate for another 4-6 hours, till totally dry.
I just made it into full sheets and scored as I felt like it. I also made sure to lay out the “dough” rather thick, you’ll see 1/4″ in a lot of recipes, that measurement is seriously important, unless you like paper thin crackers. I really enjoyed how thick the bread came out, mine was a bit different than the original author’s. It’s all personal preference anyway, I just want to be able to bite into something versus having it feel like it will break. Maybe it won’t, I’m not experienced enough to be able to say just yet.
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