Have you ever had raw bread? If you haven't, this raw carrot and sun-dried tomato bread is a great place to start! It's made from raw almond flour, carrots, shallots, sun-dried tomatoes, and flax meal and seasoned with fennel, cumin, nutritional yeast, and a bit of olive oil. Simply dehydrate for 18-24 hours and then enjoy the day after by itself or with some sliced avocado on top.

Raw Carrot and Sun-Dried Tomato Bread [Vegan, Gluten-Free]

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Serves

1 small bread loaf

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Ingredients

  • 3 cups raw almond flour
  • 3 cups carrots
  • 3 shallots
  • 1/2 cup sun-dried tomatoes
  • 4 tablespoons water, if needed
  • 1 1/2 teaspoons sea salt
  • 1/2 cup flax meal
  • 1/3 cup psyllium husks
  • 4 teaspoons nutritional yeast
  • 1 tablespoon fennel
  • 1 tablespoon cumin
  • 1 tablespoon anise
  • 1 tablespoon olive oil
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Preparation

  1. Blend the carrot, shallots, sun-dried tomatoes, water, and salt in the food processor. Process until everything is well combined and broken down.
  2. Add in the almond flour, flax meal, psyllium husks and nutritional yeast. Process until everything is well combined. If the mixture is too dry add a little bit of water but ultimately you want the batter to stick together.
  3. Form a bread loaf with your hands then cut shallow indentations. Brush the top with some olive oil and then sprinkle on some salt.
  4. Dehydrate at 115°F for 18-24 hours. Slice and serve.
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