Raw Food “BLT’s”

by Susan on June 28, 2010

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 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
  • 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

Layer ingredients on bread to create sandwich!

Print Friendly

{ 60 comments… read them below or add one }

Jen C. January 28, 2013 at 1:52 pm

I read the above comments about the berries being bad? I just bought them and the tails didn’t start coming until the third day. But is it possible for the berries to ferment before they start sprouting? And, should I not eat this bread? Will it hurt me if I eat “fermented” bread, ha.

Susan January 28, 2013 at 1:54 pm

No, they should smell fresh, not fermented. You could have a bad batch or they possibly got too warm. I would not use them. Cheers!

Rhondy March 17, 2013 at 9:17 am

Hello Susan,
I have visited your website for the last two years, however, this is the my first time commenting on your blog .
I wanted to know what might I substitute for the apple in the bread recipe above. I practice proper food combining and do not want to mix the apple with the grains. Should I substitute more zucchini ? Please let me know what you think as the bread seems nice and pliable. Does it hold up well to moisture as some breads tend to fall apart.
Thank you for your sharing and creativity. Look forward to hearing from you.

Renee June 21, 2013 at 3:47 pm

Do you use the rectangular sprouter for the wheat berries or would the easy sprouter works?

Renee June 21, 2013 at 3:48 pm

Do you use the rectangular sprouter for the wheat berries or would the easy sprouter works?

Susan June 21, 2013 at 4:42 pm

Personally I don’t like the easy sprouter. I use glass sprouting jars.

SHAWNA October 1, 2013 at 4:00 pm

Hello. Thank you for sharing your beautiful creations. I know this is an older post. If you see this comment, I am wondering if I can substitute buckwheat groats for the wheat berries?

Uli November 10, 2013 at 10:31 am

I am looking for the Zucchini Puree recipe, please!

Sonja December 4, 2013 at 9:39 am

Thanks, I´ve been looking for a raw bread recipe for bread that can also be eaten with sweet spreads. This looks great! Is the 116 degrees for drying the wheat berries Fahrenheit?

Bailey December 16, 2013 at 9:40 pm

What is a good substitute for wheat berries? thanks!

Leave a Comment

{ 1 trackback }

Previous post:

Next post: