The first question I always get when people found out I am Paleo is “But don’t you miss bread?” A common misconception about eating Paleo is that you can’t have any “bread.” Although this is true in the conventional sense of wheat filled bread, there are many Paleo breads that are just as good and more nutritionally dense.

My go to bread/wrap right now are raw veggie bread! It is just like a wrap and is perfect for lunch wraps, breakfast burritos, or just dipping into guac. I first came to like them through brands like Wrawp, who make raw veggie wraps. But they are extremely expensive and only comes with around 3 wraps. So as I typically do, I decided to make it myself! It took a few tries since cooking with vegetables at a low temperature is not easy by any means. I personally used my dehydrator, but it can also be done in an oven on a very low temp setting!

Ingredients:

  1. 2 zucchini
  2. 1 red bell pepper
  3. 1/2 sweet onion
  4. handful of spinach
  5. 2 tsp salt
  6. fresh dill to taste
  7. 5 TB flaxseeds
  8. 1 tsp garlic powder
  9. squeeze of lemon
  10. 1 tsp smoked paprika

Directions:

  1. Take your zucchini, bell pepper, and onion, and chop into small enough pieces that your food processor can process.
  2. Add literally all of the ingredients to your food processor and process until it is thick, but well combined. Taste the mixture now to make sure you like the taste. If you don’t like it now, add some seasonings. I like to add garlic powder, nutritional yeast, and smoked paprika or chili if its not tasty.
  3. Next you will take your dehydrator sheets (or baking) and line them with parchment paper. Spread the veggie mixture onto the trays/sheets 1/4 to 1/2 inch thick. You want to make sure you spread it thick enough because it will shrink and crack if it is too thin. 
  4. Place in your dehydrator and dehydrator for 6 hours on 115 degrees F. If you’re using an oven then set it to the lowest possible for a few hours, keeping an eye on it to make sure its not burning. It will most likely take 2 to 3 hours in an oven.
  5. After 6 hours, carefully flip the bread if it is stiff enough (if it is still very moist then you probably made it too thick, bump up the temp). Dehydrate for two more hours. (if using oven, bake 30 to 1 hour more after the flip)
  6. If it is still moist after the two hours leave it for another hour. Peel if off and keep in ziploc or tupperwear! No need to refrigerate it since all of the moisture has been drawn out!

 

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