Need some raw inspiration? I have a few simple raw (dehydrated) bread and crackers recipes to share today that are staples of my plant-based kitchen! Watch me make them live below and get the recipes at the bottom of this post!
Raw Onion Bread 2 large yellow onions 2 cups sunflower seed flour (grind them in the blender)
1 cup ground flax 1⁄2 cup olive oil 2 cloves of garlic, minced 2 tablespoons soy sauce
1/2 cup water (more as needed)
Peel and thinly slice the onions (use a mandolin if you can!) Transfer to a large mixing bowl, add all other ingredients and stir the mixture well so that all ingredients come together into a spreadable dough. Add more water as needed.
Spread 2-3 cups of the mixture over a non-stick sheet on a dehydrator tray, so it is about 1⁄4 inch thick. Lightly score the surface to make for easier cutting later.
Dehydrate for one hour at 145 ̊F, this helps seal the outside. Now turn the temperature down to 115 ̊F for a further 12 hours (or longer for a firmer bread). At the halfway mark, cut the bread along the score marks then flip.
Store in an airtight container i the fridge or freeze.
"Manna" Bread 1/2 cup almond flour 1 cup finely ground oat flour 4 cups finely ground carrot pulp (from juicer; save 1 cup juice*)
1.5 ripe mashed bananas 1 cups raisins 1⁄4 cup ground flax seeds 2 tablespoons cinnamon 1.5 tablespoon vanilla powder or extract Pinch sea salt
Combine all ingredients in a large bowl.* Using your hands, shape into 4 rounded loaves on dehydrator tray.
Dehydrated at 118F for 8 hours. Cut into slices 1/2 inch slices and dehydrate at 95F for 6-8 hours more, until just dry around the edges. * add small amount of carrot juice if mix is too dry and not binding together
Chia Flax Crackers
1 cup flax seeds
1 large clove garlic
1/4 cup chia seeds
1 cup sesame seeds
3/4 cup sunflower seeds 1 teaspoon sea salt
1 teaspoon cumin
Grind ¾ cup flax seeds and the garlic in Vitamix until powdered.
Pour flax and chia seeds into a medium sized bowl and add 1 1/2 cups of filtered water. The seeds will become very gooey. Add remaining whole flax, sesame and sunflower seeds, sea salt, and cumin, stirring to combine.
Spread into a large circle on nonstick sheet atop dehydrator tray and score into 16 pieces.
Dehydrate at 115F for 12 hours or overnight. Flip over onto a mesh tray and dry for another 4 to 6 hours or until completely crisp.
Store in an airtight container.
