This is my recipe of raw-vegan seed bread, spicy, nourishing, delicious and, obviously, healthy. Finally, I have a bread on which to spread the coconut butter with a pinch of natural salt and onion slices. Oh, the simple pleasures 🙂
For the ingredients, you need:
- 500 grams (17.6 oz) of pumpkin seeds
- 500 grams (17.6 oz) of sunflower seeds
- 200 grams (7 oz) sesame seeds
- 200 grams (7 oz) of flaxseeds
- 1 medium zucchini
- 3 red peppers
- pepper to taste
- 5 teaspoons of natural salt
- 3 teaspoons of hot pepper
- 6 teaspoons of dried oregano
- 10-12 tablespoons of psyllium bran.
Pumpkin seeds and sunflower seeds can be put in the same bowl, but the sesame and flax seeds are placed separately.
Rinse the seeds several times with water (drain and rinse, about 2-3 times) and then let them soak in water overnight. Flaxseeds need like 3 times more water than their volume, because they absorb plenty of water and form a gelatine. The next day we drain the water. Flaxseed gelatin is extremely necessary to bind dough, so we drain the water only as much as possible.
I only grind the sunflower and pumpkin seeds, the sesame and flax seeds I use them whole. Put the sesame and flax seeds in a very large bowl.
Process the sunflower and pumpkin seeds in a food processor or a high performance blender divided in 4-5 amounts and add them to the very large bowl. I had good results with the Dry-Grains Container from my high-performance blender. But as you may read in my latest raw-vegan seed and vegetable crackers recipe, I have much better results with my juicer.
Separately, we process the zucchini, red peppers, salt, hot pepper and dried oregano. This sauce is poured over the seeds and mixed well.
Add the 10-12 tablespoons of psyllium bran and thoroughly knead the dough. Leave it for 10 minutes for the dough to thicken due to the psyllium bran absorbing the water. Add more psyllium bran if necessary, until the dough thickens enough to make short french bread wands from it.
Keep them in the refrigerator overnight to be able to cut them into slimmer slices with a good knife (I use a ceramic one). Then dehydrate them for 10-12 hours at 41 degrees Celsius (105 Fahrenheit).