Hey friend! I’m Heather Pace. Here’s my favourite veggie bread recipe that is raw, vegan, paleo, gluten free, grain free, nut free, and can be made keto by subbing all zucchini for the carrots. It makes amazing sandwiches and I also love a slice with mashed avocado, tomato slices, and hemp seeds sprinkled on top. If you’ve never had roasted eggplant in a sandwich, you neeeed to! It’s so good!!! It’s soft, creamy, and flavourful. Then add whatever other veggies and spreads you like. You could also use my beet hummus or my favourite green dip on it. Enjoy :))
1 cup sunflower seeds, soaked 30 mins – 2 hours, drained and rinsed
2 medium zucchinis, shredded
2 medium carrots, shredded
1 medium onion, roughly chopped and then finely chopped in a food processor
1/4 cup olive oil
2 tablespoons tamari
1/2 cup water
1 cup ground yellow flaxseed
1/2 teaspoon Himalayan salt
Process the sunflower seeds to fine crumbs in a food processor (it’s ok to grind them dry – its just healthier to soak them first). Add all ingredients to a bowl and mix well. Spread a layer of the mixture evenly on 2 teflex sheets. Score into desired sizes. Dehydrate at 145F for 1 hour and then turn the temperature down to 120F and continue dehydrating for 4-5 hours, then flip onto the mesh screen and continue dehydrating for another 5 hours until dry but still pliable.
1 eggplant, sliced into 1/2” rounds
Preheat an oven to 400F. Oil and salt both sides of the eggplant. Bake on a baking sheet for 15 minutes, flip and bake for another 5-10 minutes until they’re cooked through and can easily be pierced with a fork.
Add all your other favourite veggies to make the best sandwich ever!! 😍
Here’s the green dip recipe video (full recipe in the description box)
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