Raw, Vegan BLT!

Susan | June 28, 2010

I used to love it when my mom made BLT’s for dinner. My mom was quite the cook and dinner was usually a fully cooked, pretty elaborate meal. Having a sandwich for dinner was not the norm and signified a more relaxed dinner.

I have been wanting to make a raw, vegan BLT for quite some time. Having tried many different recipes for a raw bread, I finally came up with one that reminds me of the wheat bread I miss. No, it is not gluten free, as I am using wheat berries and I don’t have a substitution yet. But I will work on it. Eggplant bacon, tomato and a avocado “butter” round out this sandwich. You can certainly substitute plain avocados for the avocado butter if you choose.

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Raw "BLT's"

Honey Wheat Bread

2 cups wheat berries, sprouted and ground into flour
1 cup zucchini puree
1 apple
1 tablespoon honey (or agave for vegan version)
1 cup ground flax

To make flour: Soak wheat berries for 24 hours, then rinse 2 x a day until small tails sprout. Dehydrate at 116 degrees until dry. Grind into flour.
In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
Mix together flour and ground flax.
Stir puree mixture into flour mixture.
Spread 1/4 inch thick on non-stick dehydrator sheets. Score mixture into bread sized squares. Dehydrate at 140 degrees for 1 hour, turn down heat and dehydrate at 116 degrees until tops are dry.
Flip over, remove non-stick sheet and continue to dry. You want to make sure the bread dries but stays soft so, check and don’t over dehydrate.