Get ready for the ultimate raw, vegan, gluten-free and nut-free cornbread! This raw bread is crispy on the outside like toast, soft on the inside like real bread. As a bonus, it's made with whole ingredients like pumpkin seeds, oats, red bell pepper, fresh corn and flax seeds. Cut the pieces thick for a hearty meal by itself, or make a sandwich with your favorite toppings. I have a feeling this bread would go perfectly with a bowl of chili!
Raw Cornbread [Vegan, Gluten-Free]
- 2 cups pumpkin seeds
- 2 cups rolled oats
- 1 cup corn (approximately 2 ears)
- 1/2 cup red bell pepper
- 2 tablespoons ground flax seeds plus 3 tablespoons water
- 1 tablespoon coconut sugar
- 1/4 teaspoon salt
- Mix together the flax seeds and water. Set aside and let sit for 15-20 minutes.
- Blend the pumpkin seeds to make pumpkin seed flour. Set aside 1 cup of the flour and continue to blend the other cup of flour until it turns into pumpkin seed butter.
- Blend the oats to make oat flour.
- Cut the corn off the cob and de-seed the red bell pepper.
- Toss the corn, red bell pepper, pumpkin seed butter, and flax seed mixture into the blender and blend until smooth.
- Either hand mix all the ingredients together or throw it all into a food processor. It should form a large ball of dough that you can shape into a loaf with your hands.
- Put the loaf of bread onto a ventilated dehydrator screen or a baking sheet. Dehydrate or bake at 165°F for 1-2 hours, then slice the bread into 12 pieces. You can cut them thinner if you plan on making sandwiches.
- Continue to dehydrate at 115°F, or bake at the lowest temperature with the door cracked open and preferably the convection fan turned on. It's done when it's either lightly toasted and still a little soft on the inside, or heavily toasted and crunchy.
The dehydrating process takes anywhere from 4-12 hours, depending on how thick your slices are and how dry you prefer them to be. If the dough is too wet, add more oat flour. If the dough is too dry, add a little water.