Raw Bread and Cracker Recipes
Raw bread is delicious, nutritious and very filling! I find it particularly useful to have some on hand in the event of a sudden snack attack. A raw food bread recipe takes a little advanced preparation and some time in the dehydrator, but it's well worth it!
Raw Cinnamon Apple Bread
This is a very tasty sweet raw bread - perfect for snacking! Try it with some almond butter, or vanilla almond cream.
In a food processor combine:
2 apples, peeled, cored and sliced
2 cups almonds, soaked 4 hours to overnight
1 cup honey dates, pitted and soaked at least 1 hour
1/4 cup date soak water
2 tbsp cinnamon
1 tsp salt
2 tbsp agave nectar
Blend until a thick dough is formed. Then mix in 1 cup raisins by hand (optional).
On a teflex sheet, spread the dough out evenly in a large circle, about 1/2 to 3/4 inch thick. Dehydrate for 10 hours. To flip, place the mesh dehydrator sheet on the dried side of the bread. Hold together with teflex sheet and flip. Then peel the teflex sheet off. The "gooey" side of the bread is now facing up and you no longer need the teflex sheet. Dehydrate the bread on this side for another 10 hours.
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Raw Focaccia Bread
This raw bread recipe is simple to prepare and works as a very tasty "comfort food."
In a food processor combine:
1 cup cold-milled ground flax seeds
1 cup ground sunflower seeds (you can use your high speed blender to do this)
1/4 onion
1 1/2 cups sun-dried tomatoes soaked for at least 1 hour
1/2 cup tomato soak water
3 tbsp cup sesame seeds
1/4 cup olive oil
2 tbsp Nama Shoyu
1 tbsp rosemary
1 tbps thyme
On a teflex sheet, spread the dough evenly in a large circle about 3/4 to 1 inch thick. Sprinkle with a few sesame seeds if desired. Dehydrate for 12-14 hours. To flip, place the mesh dehydrator sheet on the dried side of the bread. Hold together with teflex sheet and flip. Then peel the teflex sheet off. The "gooey" side of the bread is now facing up and you no longer need the teflex sheet. Dehydrate the bread on this side for another 10 hours.
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Raw Flax Crackers
These crackers are a great staple for any munchie moment. Serve with the walnut tomato paté.
You'll need:
1 cup flax seeds soaked for an hour in 1 1/4 cups filtered water until seeds absorb liquid
1/2 cup red bell pepper seeded and chopped
1/2 cup sunflower seeds soaked at least an hour, drained and rinsed
1 tsp rosemary
1 tsp thyme
Juice of 1/2 a lemon
1 tbsp Nama Shoyu
Blend all ingredients except the flax seeds together in a food processor with the S blade. Add the mixture to the flax seeds and stir well.
Spread the batter thinly and evenly over a couple of Teflex sheets making sure to shape it in a large square. Gently draw lines in the batter to outline where you'll cut the dehydrated batter into crackers. Doing this makes it much easier later. Dehydrate at 115° for 5-6 hours. Flip the tray over onto another tray and remove the Teflex sheet. Continue dehydrating another 5-6 hours or until the batter is crispy. Use the outlines to break the batter into individual crackers.
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