I have been dreaming about low fat bread for a looong time. I honestly didn’t think it would even be possible, everything seemed to be made of nuts and seeds or juice pulp, all of which didn’t work for me.
So one day idea came to me to try to make jicama bread and after few attempts I can say it is a big hit in our family and I have finally made raw vegan bread that I am happy to eat. I really think it is the best raw bread I have ever eaten.
So give it a try and let me know what you think!
- 2 medium sized jicamas peeled and chopped
- 1 large handful of fresh basil
- 3 T of nutritional yeast
- 2 T of onion powder
- 1 t of garlic powder
- 1 t of ground coriander
- 3 T of psyllium husk powder
To make the bread you will puree your jicamas with spices ( don’t put psyllium husk yet) until completely pureed and looking like watery mashed potatoes. Then what I usually do is I put this mix in the bowl and start adding psyllium husk powder tablespoon at a time evenly sprinkling it all over the mix and then mixing it well into the dough, then adding again until all 3 tablespoonfuls are gone in the dough. Otherwise you might end up with having psyllium husk balls in because it starts sucking in water as soon as it touches it.
Once you have finished making your dough you put your dehydrator on 115 F for 10-12 hours. Take out two sheets and start making your flatbreads keeping them about 1 cm thick. I usually get to make about 8-9 of them. You dry them first for about 2-3 hours or until top is nice and dry and then flip and dry another 2-3 hours..until bread is dry enough that it doesn’t have a texture of pancake and yet not too dry that it becames chewy.
I usually make them early morning so I could have them for dinner time but you can put them over night and have them ready for morning. You can add what ever spices you like or even make sweet version of it if you’d like, basically what ever floats your boat 🙂 .