Your whole food, plant-based life.

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
  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


  • Raw Honey Wheat Bread
  • Cashew Butter
  • Tomato
  • Lettuce
  • Eggplant Bacon
  1. Layer ingredients on bread to create sandwich!
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  1. Anne wrote on July 20, 2015

    How much bread does the above recipe make? How long will it stay fresh?

  2. Alan wrote on December 5, 2014

    I already have the flour ground. Do you know the amount of flour I need for this?

  3. Mary wrote on May 15, 2014

    How do you make zucchini puree for this recipe?

    • Susan wrote on May 17, 2014

      Place the zucchini in a food process and puree. Cheers!

  4. Bailey wrote on December 16, 2013

    What is a good substitute for wheat berries? thanks!

  5. Sonja wrote on December 4, 2013

    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?

  6. Uli wrote on November 10, 2013

    I am looking for the Zucchini Puree recipe, please!

  7. SHAWNA wrote on October 1, 2013

    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?

  8. Renee wrote on June 21, 2013

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

    • Susan wrote on June 21, 2013

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

  9. Renee wrote on June 21, 2013

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

  10. Rhondy wrote on March 17, 2013

    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.


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