How to Substitute Bread for raw Food Recipes

Many people struggle with the elimination of some of their favorite food items when turning to a raw food diet. Bread is a staple of the American diet; however, not a raw food diet. If you are craving croutons, have a taste for toast or simply want a sandwich snack, you'll love this raw bread substitute. Add this to my Recipe Box.

Instructions

1

Sprout 2 cups of wheat for about two days to create 4 cups of wheat sprouts. Place your fresh wheat sprouts into a food processor.

2

Measure into the food processor half of a medium ripe tomato, 1/4 cup of pitted black olives, 3/4 cups of chopped green pepper, 1 or 2 garlic cloves and 2 leaves of fresh basil.

3

Process the ingredients to create a thick batter. Because it will be quite thick, add 1 or 2 tsp. at a time of rejuvelac into the food processor; however, be careful not to make it too runny. The final bread batter should just be slightly more moist than regular bread dough.

4

Spread the batter evenly onto a parchment paper covered dehydrator tray. Place the bread inside of the dehydrator and turn the dehydrator on to 110 degrees F.

5

Leave your raw food bread substitute in the dehydrator for 12 hours and then begin to check every hour for consistency. It should take 12 to 15 hours for soft bread, not unlike italian bread, 15 to 20 hours to make toast and 20 to 25 hours to make croutons. Cut your bread to the size you prefer and store in an airtight container.