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In this video, I’m trying out a recipe in Olivia Hertzog’s eBook “Raw Wraps & More” $29.95
www.oliviahertzog.com
Olivia’s eBook is part of the Ultimate VEGAN Health & Weight Loss Bundle TILL 12 FEB 2023
INGREDIENTS
3/4 cup flax seeds
1 small peeled zucchini
2 tsp onion powder
3 cloves of garlic
1 T apple cider vinegar
3 T italian seasoning
1 tsp sea salt
1 cup sprouted buckwheat
3 Medjool dates/7 deglet dates
1 cup water
2 T psyllium husk
Combine everything except the psyllium husk in the blender until well combined, then add the psyllium husk and blend again until it’s thick and well mixed. If it’s not super thick add an additional tablespoon of psyllium husk.
Transfer it all onto a silicone baking sheet and form into one large loaf or separate into little blobs for burger buns
Dehydrating time will vary depending on how large your loafs/buns are. For the entire batch dehydrate for about 12 hours and then peel the silicone sheet off and dehydrate for another 8-10 hours. I like to cut the loaf into slices at this point to allow it to dehydrate and dry all the way through and then pop it back in the dehy- drator for a couple more hours until its as hard/soft as you want it to be!
For the buns: separate into 8 separate blobs and form them as best you can into buns (wetting your hands to do this is extremely helpful!) dehydrate for about 8 hours and then flip them off the silicone sheets and dehydrate again for another 8 hours or so. This really depends on what size you make them. But as with all things dehydrated--exact times don’t matter so much. This is especially true with this bread--you have plenty of space to be off by an hour or so with no major problems. :)
Негізгі бет The 3 Ingredients You Need To Make Perfect Raw Vegan Bread! 🍞🥖🥐
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