Simple AtV Seed Bread
- Course/Dish: Main Course, Dehydrated
- Meals: Breakfast, Lunch, Dinner, Snack
- Main Ingredient: Flax, Oats
- Difficulty: Easy
- Equipment Needed: Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 4 dehydrator trays
This recipe is incredibly easy, affordable, AND tasty! It makes the perfect base for an open raw vegan sandwich when you want something a little softer than a cracker but not too dense and complicated with the ingredients. This is Sarahfae's simple "no frills" recipe that can be adapted to suit your tastes. Make it savory, sweet, or even spicy!
4 c Oat groats (pre-soaked over night)
1 c Flaxseed Meal
1 tsp Sea Salt - or to taste
3 Tbsp Black or White Sesame Seeds (optional)
1 cup of water mixed with 3 tsp Date Sweetener (sweetener is optional)
1) In a food processor pulse/chop Oat Groats and Flaxseed Meal (you can do this by hand with the Oat Groats but you will need to do it in small batches).
2) Transfer your Oat groats and Flaxseed meal to a mixing bowl and proceed to add sea salt, sesame seeds (optional), date sweetener (also optional) and water.
If you want a square or rectangular piece of bread then here's what you'll need to do:
-Place 1/4 of your bread mixture onto the center of your large piece of Parchment paper
- Fold the Paper in half so that it is sandwiching your bread mixture
- Proceed to use your hands to flatten the bread and then a rolling pin to evenly spread/smooth it out
-Proceed to fold the sides of your Paper and continue using the rolling pin to smooth/flatten. You do not want to make your bread any less that 1/4 an inch in thickness, so be careful not to flatten too much!
Using scissors you can trim off the access paper around the edges of the bread - leaving the bottom piece of paper intact. Once you have cut your bread into the desired shape/size you can proceed to dehydrating it!
1) Place your Bread (with parchment paper on the bottom) into dehydrator and proceed to heat at 118 degrees F for 2 hours. After the 2 hour mark flip your bread over and remove the parchment paper. Proceed with dehydrating for at least 1 more hour. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the dehydrator for longer. This recipe makes a good amount of bread. If you are worried about it spoiling then you can store it in your freezer and dehydrate it to thaw/dry it out.
Conventional Oven Method:
1) Place your bread (with parchment paper) onto a cookie/cooling rack. Place the cooling rack onto a baking sheet. Place the bread, rack, and sheet into your oven, leaving the oven set at it's very lowest heat with the door cracked open (roughly 6 to 7 inches open). You will want to check your bread every hour to make sure it doesn't harden or cook to quickly.
2) Turn your bread over after the first hour, and remove the parchment paper. Your bread should only take roughly 2 hours in the oven. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the oven for longer. This recipe makes a good amount of bread. If you are worried about it spoiling before eating it all then you can store it in your freezer and warm it in the oven it to thaw it/dry it out.
For a Savory bread try adding 2 Tbsp Onion Powder and dried Parsley - I also added cracked black pepper to this and it was lovely!
For a subtle Sweet bread reduce your water by 1/4 cup, and add 1/4 c Date sweetener or mashed Banana.