It seems I am on a Raw kick at the moment. The weather is finally nice, sunny and hot, and heating up the kitchen with cooked food is not that appealing.
Making the bread and bacon in a dehydrator lets me spend my time outside enjoying the fresh air and sunshine. I usually make a double batch of the bread and freeze the extra.
This BLT is made with Eggplant Bacon and Raw Onion Garlic Bread. The bacon is crisp and smokey and tastes great. The bread is soft and has a light onion/garlic taste. Add in some lettuce, sliced tomato and creamy sliced avocado and voila a tasty raw BLT
The Eggplant Bacon stores well in an airtight glass jar and will remain crisp for weeks as long as you make sure it is completely dry before removing from the dehydrator. If you do not have a dehydrator, you can also make this in the oven. Put the oven on at the lowest possible temperature and cook with the door slightly open. I have not done it this way so I am not sure how long it will take, I would check every half hour or so.
Raw Onion Garlic Bread
- 1 cup raw sunflower seeds
- 3 cloves garlic minced
- 4 sweet onions roughly chopped
- 1 cup ground flax
- 1/3 cup olive oil
- 4 Tblspns tamari
Place sunflower seeds in a food processor and process until ground. Add garlic and onions and process until onions are finely minced. Add in remaining ingredients and pulse a few times until well combined. The mixture should be moist but not wet. If it is too dry add a little water, a tablespoon at a time.
Spread mixture onto parchment paper or dehydrator sheets about 1/8 of an inch thick (or to your own preference). Score into slices. Dehydrate for 1 hour at 115 then for 4 hours at 105. Remove from dehydrator and turn over. Dehydrate for 2 more hours or until they reach your desired texture. I like my bread to be soft, however you can leave them to become quite dry and more cracker like if you prefer.
Remove from trays when ready, allow to cool completely then store in an airtight container in the fridge, or freeze for future use.
- 1 small eggplant sliced thinly on a mandolin lengthwise
- 2 Tblspn tamari
- 2 Tblspns agave or maple syrup
- 2 tspns olive oil
- 1.1/2 tspn finely diced sun dried tomato’s
- 1 tspn liquid smoke
Whisk together all ingredients except eggplant in small bowl.
Place eggplant in large baking dish or bowl. Pour the liquid mixture over the eggplant slices and using your hands, gently massage each slice making sure it is well coated. Let sit for 15 mins in liquid.
Place slices on parchment paper or dehydrator sheets. Make slices are overlapping.
Dehydrate for 6 – 8 hours at 105 or until totally dry and crisp. Cool completely before storing in glass airtight container in fridge.