Raw Vegan Flax Seed Bread

Raw Vegan Bread

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Prep: 20 mins
Cook: 0 mins
Dehydrator Time: 24 hrs
Total: 24 hrs 20 mins
Servings: 12 servings
Nutrition Facts (per serving)
192 Calories
17g Fat
9g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 192
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Protein 5g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A raw vegan flax bread recipe made with flaxseeds and sunflower seeds, this raw version of classic Italian focaccia bread is as comforting, delicious and prone to overeating as the original. The flavor is a live ringer and goes great with salads and raw soups. You need a dehydrator to ensure that it stays really raw, but if you have an oven that can be set to "warming" temperatures below 115 F, you can use that as well and it will probably save you some time. Either brown or golden flax works for this recipe but the golden flax delivers a more bread-like color.


  • 1 cup flax seeds
  • 1 cup sunflower seeds
  • 2 cups yellow onion (quartered)
  • 1 1/2 cups tomato (chopped)
  • 1/4 cup olive oil
  • 2 tablespoons nama shoyu (or substitute 1 teaspoon sea salt)
  • 1 tablespoon rosemary (fresh)
  • 1 tablespoon thyme (fresh)

Steps to Make It

  1. Place the flax seeds and sunflower seeds in a food processor fitted with the S-blade.

  2. Process them on high speed for about 30 seconds or until they are finely ground (as close to a flour-like consistency as possible).

  3. Add the remaining ingredients and process for about 10 seconds or until a rather chunky batter forms.

  4. Spread the batter evenly over a Teflex-lined dehydrator tray.

  5. Dehydrate at 115 F for 12 hours, flip over, and remove the Teflex sheet.

  6. Continue dehydrating for another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.

  7. Cut into 12 pieces (3 rows by 4 rows) and store in an airtight container in the refrigerator for up to a week.

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