Although the hardest part of my decision to switch to a raw food diet was the fact that I would have to say goodbye to bread, it soon became clear to me that it didn't have to be that way at all.
Although the hardest part of my decision to switch to raw food was the fact that I would have to say goodbye to bread, it soon became clear to me that this did not have to be the case at all. Fortunately, bakeries and classic bakery products have become a thing of the past for me, but not bread. Raw bread is made with seeds and/or nuts as a base, with the addition of vegetables, often onions. To prevent the bread from falling apart, we use psyllium husks, flaxseeds or chia seeds.
Raw, dehydrated crackers are also fine, but bread is bread. A juicy, delicious sandwich still can't be complete without bread. Since we prepare raw bread without yeast and gluten, with lots of fiber, you can count on it having a beneficial effect on your stomach and digestion.
I must not forget to mention that this bread was voted the absolute favorite at my dehydration workshop. 
INGREDIENTS:
- 1 CARROT
- 1 RED PEPPER
- ½ PURPLE ONION
- 2 TBS OF OLIVE OIL
- 1 TSP TAMARI
- ½ CUP OF WATER
- 1 CUP OF FLAX SEEDS (GROUND IN A COFFEE GRINDER)
- 1 CUP OF SUNFLOWER SEEDS (GROUND IN A COFFEE GRINDER)
- 1/3 TSP SALT
PREPARATION:
In a food processor, blend the carrots, red pepper, purple onion, olive oil, and tamari. Add the rest of the ingredients (water, flax seeds, sunflower seeds, salt).
Shape 3 loaves.
Place them on the silicone base of the dehydrator and dehydrate for 1 hour at 60°C. After 1 hour, reduce the temperature to 45°C (without opening the dehydrator). Dehydrate for the next 6-8 hours, then turn the pears over and remove the silicone base of the dehydrator. Dehydrate for the next 6 hours. After that, cut the slices of bread and dehydrate with one rotation of the bread slices for the next 3-4 hours at 45°C.
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Recipe by Zelenarium