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!
{ 28 comments… read them below or add one }
I think I am having a problem with Gluten. Can you suggest any other grain to be used in this? I know you have probably answered this before, sorry.
As I mentioned above…I have not had a chance to work this out with a different grain yet. I don’t have much luck sprouting the oats that I have available. They seem to sour as they sprout. But I am working on it.
Can I just confirm that it 2 cups wheat berries before sprouting etc? I always am unsure of this and 2 cups not sprouted seems like a lot. How many dehydrator sheets does this make. Thanks, I am hoping this may be the first raw bread I will like. Haven’t loved all the others I’ve tried so far.
Sprout 2 cups and use all of them. Once they sprout and you dehydrate and then grind them into flour, it isn’t as much as you would think.
When grinding the wheat berries, do you use a coffee grinder or something else.
Great recipe! Just as an aside I am under the impression that the gluten problem is resolved by sprouting. I know I have come across that concept several times before, and most recently a video from Raw Food World Episode # 482. Check it out!
Can I use the almond flour that I freeze after making almond milk?
I imagine I would take the ground almond “stuff” out of the freezer, place it in the dehydrator until it is dry and then replace it for the wheat berries. What is the amount of wheatberry flour you end up with after grinding so I can substitute an equivalent amount of almond flour? Thanks!
Holly: I use the vitamix but you can use anything that gives you the consistency of flour. It is a hearty, grainy flour.
Melissa, Thanks for the information! I think everyone has different levels of intolerance so I would encourage people to do their own research.
I have never come across an eggplant bacon recipe that worked for me. do you have one I might try?
Sereinty: There is a link for the eggplant bacon recipe right in the recipe. http://www.rawmazing.com/recipes/red-pepper-poppers/
This looks awesome!!
Another super easy (but different textured) option is to simply process the freshly sprouted wheatberries into a dough, shape into “bread” pieces, and dehydrate to desired moistness.
Lucky for me I made some raw zucchini bread this weekend! Flax instead of wheatberries but it will do! Thanks for the recipe(s).
I now believe that you can do anything! Eggplant bacon. Amazing. Making this right now. Oh, after I buy some eggplant.
Looks like it taste’s refreshing! lite! perfect for summer!
when can I stop by for a bite?
Here’s a little information for y’all. I picked up a book a few weeks back titled, Kitchen Garden Cookbook by Steve Meyerowitz (The Sproutman). In it he explains what sprouts are, are to make sprouts grow and to make bread from various types of sprouts. It is very simple to make and you can do it in your oven at a low temp if you don’t have a dehydrator. It wouldn’t be considered 100% Raw, but certainly Vegetarian and healthy for you. It is also considered gluten free, even if you use wheat berries!! http://www.Sproutman.com. The book costs $14.95.
Looks amazing! I was thinking about a BLT the other day and trying to come up with something raw vegan.
That sounds and looks great. A lot of effort to go through to get something like a BLT though. Then again, it could be a lot of fun. I’ve been working on different fruit puddings, raw brownies, raw fruit balls, raw cake, etc. Trying to come up with treats to make the insane amount of salads I’ve been eating more exciting. Then again, I’ve found all sorts of ways to make salads more fun. I think everyone ought to try going raw for a couple weeks with some supportive friends after attending some raw potlucks just to see how fun food creations can really be. Thanks for this great post!
Wow, that really looks amazing. I have an eggplant in the fridge… =)
This looks spectacular. I am SO trying out that eggplant bacon the first chance I get!
I’ve been wanting raw ‘bread’ lately. Maybe I’ll do this! Gotta get that dehydrator out some time!
I can’t wait to try these!!
I am going to get my wheat berries soaking right now so tomorrow I can get them a sproutin!
What a beautiful photograph. How do you take such amazing photos??
Peace & Health,
Elizabeth
You mentioned looking for a gluten-free substitution – I’ve been looking at some of the prepared GF stuff in the health food stores and seeing “sorghum flour” in a lot of them, which surprised me because I actually thought that was another word for wheat, but maybe not. I see a lot of chick pea and tapioca flour, too, in the lists of ingredients. I don’t know if there’s a sproutable, sorghum grain? I personally can’t digest chick pea/garbanzo anything.
How do you make zucchini puree?
You puree it. I normally do this in the food processor. Cut the zucchini into pieces and place in food processor. Process until you have a puree.
This looks amazing!! Definitely going to have to try and make this one, especially since my dehydrator is back out of storage!
This recipe looks delicious, I do so want to try it.You are so creative!
Should I use the hard or soft wheat to sprout for the bread?
I used hard wheat for this as I believe it sprouts better.
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