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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Abby wrote on January 14, 2013
I have gluten allergy, so what can I use instead of wheat berries?
Susan wrote on January 14, 2013
Please see About Substitutions in the FAQ page. Cheers!
stephanie wrote on November 12, 2012
I tried to make the eggplant bacon but even after a couple of days in the dehydrator my “bacon” was more like edible chewy leather . help!!!
Susan wrote on November 12, 2012
I am guessing that you may have cut the eggplant too thick. Cheers!
Alina wrote on November 9, 2012
The eggplant bacon recipe does not have any nama shouyu. I did make the recipe, and added salt. It was too sweet for me, and didn’t taste like bacon at all. I ate it for desert and enjoyed it, but I think the amount of paprika and chipotle pepper bothered my stomach…. 🙁
Susan wrote on November 10, 2012
Alina, you are correct. I was thinking of another recipe. I find that the spices are enough to flavor this. It doesn’t need salt. Please remember, this is an eggplant, it looks like bacon but of course, it isn’t going to taste like it. But in many recipes, like the BLT, it is a wonderfully flavorful replacement.
Alina wrote on November 7, 2012
I meant no salt for the eggplant bacon? Isn’t bacon salty?
Susan wrote on November 7, 2012
The nama shoyu is plenty salty. You should try the recipe. It is delicious.
Alina wrote on November 7, 2012
No salt??
Andrea wrote on October 31, 2011
I guess since I’m new to all this, I was looking for an average time. One thing I’ve found is that I think things are dry enough and then, once they out of the dehydrator for a little bit, I realize they probably could have been left in a little longer…next time I’ll just process a few and if I get mush, they need to be in longer and if I get flour, they are perfect.
Susan wrote on October 31, 2011
There are many things that affect dehydration time. Humidity, the type of dehydrator you have, etc. It can make hours of difference. It will take at least 4 hours to do this but you can just pull one of the berries out to check if they are dry enough. Just crush it and see if it is dry.
Andrea wrote on October 30, 2011
I just took a sprouting workshop and showed them a picture of what the wheat berries looked like when I finished sprouting them…definitely left them too long…it should only take 12 – 36 hours to sprout and I let mine go between two and three days. I now know better…only sprout until tails start to show. I will try this recipe again for sure and let you know how I make out next time!
Approximately how long do you dehydrate the wheat berries before grinding them? I may have overdone this part as well. Thanks.
Susan wrote on October 31, 2011
Until they are dry. You are making a sprouted flour.
Andrea wrote on October 25, 2011
This is the first recipe of yours that I tried that Bombed! I’m sure it was something I did, but the bread was totally inedible. I sprouted the wheat berries then dehydrated them and ground them. Maybe I didn’t grind them enough, or maybe I dehydrated them too long, but the bread tasted like I was eating chunks of raw wheat berries (I used hard red). It also tasted kind of sour. Any ideas?
That being said, the eggplant bacon was great!
Susan wrote on October 25, 2011
If it tasted sour that means that your wheat berries were bad. They may have started fermenting. This bread recipe is a great bread recipe that I have made many times. You also need to watch your dehydration time. Did you grind them fine enough? They should have been like a flour.
Tonya wrote on August 24, 2011
I totally understand that. The suggestion was for those who don’t have good luck with wheat. My son was allergic to wheat but could eat items made with spelt or kamut.