Raw Zucchini Bread
This raw zucchini bread is strong and soft, just like bread should be. Using buckwheat, zucchini and red capsicum, it's neutral flavour goes with anything.
Makes 18 pieces (9 serves)
Calories 221kcal
Ingredients
- 2 cups buckwheat , soaked overnight (380g)
- 1 cup flaxseed / linseed meal (110g)
- 1/2 med zucchini / courgette (100g)
- 1 small red capsicum / bell pepper (170g)
- 3 tsp onion powder
Method
- Soak buckwheat overnight in water, and then rinse thoroughly.
- Put everything into your food processor and process until mix is smooth and doughy.
- Spread half of the mix onto onto each of two dehydrator trays, covered with Teflex sheets. Spread to about 1/4" (6mm) thick and remove any unprocessed chunks you find as you're spreading out the mix.
- Dehydrate for about 2 hours, then flip the bread and remove the Teflex sheet.
- Dehydrate for another 3-5 hours, for a total of 5-7 hours, until the bread is soft but firm.
- Cut each sheet into nine pieces (3 x 3), ready for making sandwiches, or whatever size you want.
Preparation
- Before: Soak buckwheat 5-6 hours or overnight
- During: 20 mins
- After: Dehydrate for 5-6 hrs
- Need: Food processor, dehydrator
Nutrition Information
Serving: 85g (2 pieces); Calories: 221kcal; Carbohydrates: 25.9g; Protein: 8.4g; Fat: 6.7g; Saturated Fat: 0.8g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 1.4g; Sodium: 5.6mg; Potassium: 392mg; Fiber: 8.1g; Sugar: 1.3g; Vitamin A: 650IU; Vitamin C: 38.8mg; Calcium: 50mg; Iron: 1.8mg