Something I often hear people say when they have been trying the raw diet for a while, is that they miss some of their comfort foods. For some people this is cheese, or it is pasta, and quite often people say they miss bread.
Well, this recipe is the perfect solution to the sandwich craving. The bread is simple to make, using just three main ingredients, and it doesn’t even take so long to dehydrate. Remember, if you do not own a dehydrator, you can use the oven on its lowest temperature with the door slightly ajar to get the same dehydrated effect (but make sure you stay at home and awake while dehydrating this way!).
You can fill this bread with any of your favourite sandwich fillings. I got an assembly line going with mine, so I could fill two plates with three small sandwiches. I made up a little side salad of rocket, snow peas, a pickle and topped it with zesty lemon dressing to make the plate look extra pretty and to add a little more salad greens to this meal.
These sandwiches really are a filling meal- the flax in the bread is full of fibre and healthy fats and I loaded these sandwiches up with lots of yummy flavoured and textured foods. The raw cottage cheese is a great tasting spread, sooooo much nicer than using mayonaisse which I find revolting (and which is not raw, nor vegan, nor healthy!).
I’m all about making food prep simple and easy- so while I had all the bits and pieces of salad greens out for the sandwiches, I also chopped some extras to make into a salad to take to work with me the next day- this is a simple time saving tip that will help you to stay raw.
I actually have to give inspirational credit for this carrot and onion bread to Lisa from Raw on $10 a Day. Ever since trying her bread recipe for the first time, I have made it almost weekly and reckon I have perfected it!
Raw Carrot and Onion Bread
1 cup of ground flax seeds
1 cup of water
2 onions, grated
2 large carrots, grated
2 tablespoons olive oil
1 teaspoon salt
- First, soak the ground flax and the water in a large bowl.
- While that mixture expands, use the grater attachment on the food processor to shred the carrot and the onion.
- Now add the grated carrot and onion to the bowl of flax and stir so all the mixture combines.
- Add the olive oil and salt and combine again.
- Now spread the mixture onto the mesh teflex sheets. You should have enough mixture for two trays. Score the mixture into six squares on each sheet.
- Dehydrate for 2 hours at 140 Farenheit, then lower to 120 for another 6 hours. Flip the bread and dehydrate for 2 hours more.
- When ready, it will be a nice spongy texture- not too hard and not too soft. Cut the scored pieces to make individual slices. You are now ready to make the sandwiches.
Cashew Cottage Cheese
1/2 cup cashews, soaked for 30 mins
2 tablespoons Apple Cider Vinegar
- Blend the cashews and ACV on a low speed for 10 seconds, to make a cottage cheese type consistency.
- If you blend on a higher speed for longer, and if you soak the cashews for longer, you will get cashew cream cheese.
You can prepare the sandwiches by filling the bread slices with any of your favourite fillings- I like adding salad greens and tomato, avocado, mushroom, cucumber. This bread would also be yummy with a simple relish or sambal- or even just on its own! I will use pictures to show you my assembly line process of building the bread into yummy sandwiches.