Raw, Vegan BLT!
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.
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.
Avocado Butter
- 2 avocados
- 1/2 cup cashews, soaked until soft
- pinch Himalayan salt
- pinch black pepper
- pinch ground chipotle
- Place all ingredients in food processor and pulse until well blended.
Eggplant Bacon
- See Recipe: Eggplant Bacon
Assembly
- Raw Honey Wheat Bread
- Cashew Butter
- Tomato
- Lettuce
- Eggplant Bacon
- Layer ingredients on bread to create sandwich!
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Serenity wrote on June 28, 2010
I have never come across an eggplant bacon recipe that worked for me. do you have one I might try?
Susan wrote on June 28, 2010
Sereinty: There is a link for the eggplant bacon recipe right in the recipe. http://www.rawmazing.com/recipes/red-pepper-poppers/
Erica wrote on June 28, 2010
Can I use the almond flour that I freeze after making almond milk?
I imagine I would take the ground almond “stuff” out of the freezer, place it in the dehydrator until it is dry and then replace it for the wheat berries. What is the amount of wheatberry flour you end up with after grinding so I can substitute an equivalent amount of almond flour? Thanks!
Melissa wrote on June 28, 2010
Great recipe! Just as an aside I am under the impression that the gluten problem is resolved by sprouting. I know I have come across that concept several times before, and most recently a video from Raw Food World Episode # 482. Check it out!
Susan wrote on June 28, 2010
Melissa, Thanks for the information! I think everyone has different levels of intolerance so I would encourage people to do their own research.
Holly C wrote on June 28, 2010
When grinding the wheat berries, do you use a coffee grinder or something else.
Susan wrote on June 28, 2010
Holly: I use the vitamix but you can use anything that gives you the consistency of flour. It is a hearty, grainy flour.
Susan wrote on June 28, 2010
Sprout 2 cups and use all of them. Once they sprout and you dehydrate and then grind them into flour, it isn’t as much as you would think.
Sue Burley wrote on June 28, 2010
Can I just confirm that it 2 cups wheat berries before sprouting etc? I always am unsure of this and 2 cups not sprouted seems like a lot. How many dehydrator sheets does this make. Thanks, I am hoping this may be the first raw bread I will like. Haven’t loved all the others I’ve tried so far.
Susan wrote on June 28, 2010
As I mentioned above…I have not had a chance to work this out with a different grain yet. I don’t have much luck sprouting the oats that I have available. They seem to sour as they sprout. But I am working on it.
Veggie Girl is Living Rawesome wrote on June 28, 2010
I think I am having a problem with Gluten. Can you suggest any other grain to be used in this? I know you have probably answered this before, sorry.