With little effort I soaked, blended and molded the bread into a small yet beautiful little loaf. I turned the dehydrator on for the night and by this afternoon we were making a sandwich with 100% raw, gluten-free, vegan, and kosher sandwich bread. It was absolutely delicious and turned out better than I’d hoped for. You will hardly believe it is raw!

How to Make Raw, Gluten-Free Sandwich Bread [Vegan, Gluten-Free, Raw]

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Calories

266

Serves

4, 2 slice servings

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Ingredients

  • 3/4 cup, plus 1 tablespoon raw almonds
  • 1/2 cup raisins
  • 1/2 cup flax meal
  • 2 tablespoons chia seeds
  • 3/4 cup onion, quartered
  • 2 garlic cloves
  • 1/2 tablespoon apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1 tablespoon oregano
  • 1 teaspoon onion flakes
  • 1 teaspoon Italian seasoning
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Preparation

  1. Place almonds and raisins in a bowl, cover with water, and soak while preparing the other ingredients.
  2. Add flax seed and chia seeds in a blender or food processor and blend for 8 seconds.  Place in a bowl and set aside.
  3. Put onion, garlic, vinegar, salt, and any optional seasonings into the blender.  Mince for 7 seconds.
  4. Drain the almonds and raisins, add to blender with the onion mix and mince for 10 seconds. Push down sides with a spatula and repeat.
  5. Kneed and work in the flax and chia seed mixture.
  6. Press the dough into a large ball, press into a loaf firmly to prevent cracking. Opt to brush with raw flax oil and a sprinkle of herbs and seeds.
  7.  Dehydrate at 115°F for 15-16 hours. If using an oven, place the loaf on a raised cookie rack to ventilate while baking at 200°F or the lowest temperature for 3-4 hours.
  8. Slice and enjoy in a number of ways.
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Nutritional Information

Total Calories: 1063 | Total Carbs: 107 g | Total Fat: 81 g | Total Protein: 40 g | Total Sodium: 69 mg | Total Sugar: 54 g Per Serving: Calories: 266 | Carbs: 27 g | Fat: 20 g | Protein: 10 g | Sodium: 17 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.