This colorful living bread gets its vibrant stripes and bold Tex-Mex flavor from a blended base of carrots, tomatoes, and warm spices like chili powder, cumin-forward Herbamare, and turmeric, all bound together with ground flax seeds and dried in a dehydrator. It's a fun, festive addition to any raw-food spread — and just as filling as a slice of wheat bread.
Ingredients
- 2 large carrots, peeled and in chunks
- 3 cups tomatoes, cherry tomatoes work well
- 1 tsp dried sweet basil
- 1 cup water
- 1 tsp Herbamare seasoning
- 1 tsp onion powder or 3/4 tsp unrefined sea salt
- 1/4 tsp coriander powder
- 1 tsp garlic powder
- 1 Tbsp chili powder
- 1 tsp lemon juice
- 1/8 tsp turmeric
- 1/8 tsp cayenne, or more to taste
- 1-1/2 cups ground flax seeds
Method
- Place the carrots, tomatoes, basil, water, Herbamare, onion powder, coriander, garlic powder, chili powder, lemon juice, turmeric, and cayenne in a blender and blend well.
- Pour the blender mixture into the ground flax seeds and stir well, adding more water if needed.
- Let sit for 30 minutes to thicken.
- Spread on teflex sheets 1/4" thick and let dry below 107 degrees for 3 hours, then flip over onto mesh sheets. (When you flip the bread, this is the perfect time to score it with a dull knife or dull pizza cutter so it breaks apart cleanly where scored when dry — take care not to cut your mesh sheets.)
- Dry bread for approximately three more hours to give it texture.
- Dry until crispy if you would like crackers instead. Drying times vary, so check periodically to achieve the texture you like best.
Makes 9 pieces of bread approximately 4-1/2" x 5" (requires 3 Excalibur trays). If you dry to a soft, pliable bread texture, it's best stored in a container or zip-locked bag in the refrigerator; dried to crispy crackers, it can be stored in your pantry. Bread usually keeps for 30 days, and crackers keep slightly longer.
