Raw, Vegan BLT!

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

1. 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.
2. In food processor, place apple, zucchini puree and honey. Process until a puree is achieved.
3. Mix together flour and ground flax.
4. Stir puree mixture into flour mixture.
5. 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.
6. 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

1. 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

1. Layer ingredients on bread to create sandwich!