Raw Vegan Corn Bread
A hearty nut-free raw vegan bread made from whole ingredients, with a crispy crust.
Servings: 12
Ingredients
- 2 cups pumpkin seed
- 2 cups rolled oats
- 1 cup corn; aprox. 2 ears
- 1/2 cup red bell pepper
- 2 tbsp flax seed + 3 tbsp water
- 1 tbsp coconut sugar
- 1/4 tsp salt
Instructions
- Mix together flax seed and water, set aside and let sit for 15-20 minutes.
- Blend the pumpkin seeds to make pumpkin seed flour; set aside 1 cup and continue to blend the other cup until it makes a pumpkin seed butter.
- Blend the oats to make oat flour.
- Cut the corn off the cob and de-seed the red bell pepper.
- Toss the corn, red bell pepper, pumpkin seed butter and flax seed into the blender and blend util smooth.
- Either hand mix all the ingredients together or throw it all into a food processor. It should form a large ball of dough, that you can shape into a loaf with your hands.
- Put the loaf of bread onto a ventilated dehydrator screen or a baking sheet. Dehydrate or bake at 165 degrees for 1-2 hours, then slice the bread into 12 pieces. You can cut them thinner if you plan on making sandwiches.
- Continue to dehydrate at 115 degrees, or bake at the lowest temperature with the door cracked open and preferably the convection fan turned on. It's done anywhere between lightly toasted and still a little soft on the inside, or heavily toasted and crunchy.
Notes
Takes anywhere from 4-12 hours depending on how thick your slices are and how dry you prefer.
If the dough is too wet add more oat flour, if the dough is too dry add a little water.
If the dough is too wet add more oat flour, if the dough is too dry add a little water.