This Raw Breads & Sandwiches Livestream Class is a 2 hour online raw food workshop where you’ll learn several different breads and fillings for sandwiches and open-faced sandwiches.
What you’ll learn…
Rye Bread with Caper Dill Cream Cheese, Mustard Onions & Smoky Vegetables
I’ve used the photo of this so much over the years, because it’s been my favourite ever since it was taken. But I’ve never taught this open-faced sandwich outside of one or two in-person workshops. It’s an absolute crowd pleaser every time. The rye bread (made in a loaf) alone is worth coming to this class for. If you’re not into using rye flour I’ll be giving you alternatives to use. You’ll also learn how to make fermented cashew caper dill cream cheese, which you’ll be addicted to (this is a good thing, since it can be used on any sandwich or bread).
Almond / Buckwheat Mediterranean Flatbread
The original recipe for the this bread started everything off for me with raw breads and sandwiches years ago. This recipe has evolved to where it is now; a wonderful flatbread that’s simply wonderful for sandwiches. I’ll show you how to use your almond pulp (from making almond milk) in this recipe, as well as a nut-free version using sprouted buckwheat.
We’ll be making a BLT style sandwich with this bread, including eggplant/aubergine bacon and sweet potato chips/crisps.
Garlic & Onion Naan Bread
I stumbled across this recipe when making a dough for something entirely different. Truly a ‘happy accident’, this naan bread is delightful with a raw curry, or just on its own with a few dips, such as a mango chutney or creamed spinach. It’s soft and tears apart beautifully, which can be tricky to get in raw food. This will truly elevate your raw food experience to new levels.