This bread is gluten free, dairy free. I’ve added superfood basil for digestion and pumpkin seeds with tryptophan to help you with sleep.
This pumpkin seed & basil raw vegan bread is super healthy, high in fibre and has a lovely sponginess to it. No nasty white rice flour here!
This is a staple in my home, I use it to spread delicious plant based cheeses over with some fresh cherry tomatoes, or a dip or pesto.
If desired, you could make a flatter version of this and use it as healthy replacement for sandwich bread.
Makes 6 small loaves.
1C psyllium husk
2C soaked and dehydrated almonds, ground to flour in food processor OR 2C almond pulp
2 cloves garlic
1C white onion chopped roughly
1C chopped zucchini
1/2C flax meal
Juice of half a lemon
2T fresh basil
1C pumpkin seeds (reserve 1/2C for garnish)
1t himalayan crystal salt
1/4C filtered water and more to add if necessary
Roughly chop the pumpkin seeds. Add 1/2C of the seeds to a bowl, add flax, salt, and pysllium husk. Stir through to combine. Into a blender add rest of ingredients and process until liquid.
Add liquid to bowl with the rest of the ingredients. Add 1/4C water or more and stir through to make a dough. Add more water as necessary to get the dough to stick together.
Mould into loaf shape and place on dehydrator tray. Sprinkle loaves with remaining pumpkin seeds. Dehydrate at 130°F one hour and then turn down to 110°F. Dehydrate for approximately 12 -24 hours.
* Oven method: Place in a preheated 180°C oven and bake for 15-20 minutes. Or until skewer comes out clean.
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