Raw, Vegan, Gluten-Free, Soy-Free & Delicious!

A delicious combination of sun-dried tomatoes, garlic, herbs, and raw olives!

I’m sure I’ve mentioned many times my creativity and raw art mainly happen in the kitchen at my workplace. Blessed to work as a raw & vegan chef (though I do cooked vegan as well), I literally get paid to use gathered tools (plant foods!) as my playground and have fun creating delectable recipes and food for the public! This last Friday we decided to do a raw ‘spaghetti’ with zucchini noodles, (Find a recipe here if you want) a delicious marinara, a side of kale salad (raw Caesar), and of course, some garlic-olive bread!

I work alongside my friend and boss, Tammy, whom is also a raw mastermind, and so because raw spaghetti is a very simple and easy entrée to create, I chose to invent the bread and she masterfully created the rest.

But folks, I’m telling you this bread is da bomb. Paired with the rest of the Italian feast and it rocked.
So from recollect, this is an approximate of the Raw Olive-Garlic Bread recipe that I can remember. I apologize if any measurements are off, but it should still be super tasty!

Raw Olive-Garlic Bread

Prep Time:

30 Minutes


2 Dehydrator Trays



1 Cup Almond Meal (Ground) **Remember to soak your nuts & seeds!**
1 Cup Sunflower Seeds (Ground)
3 ½ Cups Flax Seed (ground)
1 Carrot
1 Large Bell Pepper
1/2 Onion
3 Cloves Garlic
1 Cup Sun-dried Tomatoes
¾ Cup Herbs (Oregano, Rosemary, Thyme, Basil)
20 Raw Olives
2 Tbsp Nutritional Yeast
1 ½ Tbsp Sea Salt (You may like more salt, personally the sun-dried tomatoes bring enough for my tastebuds)
1 Cup Olive Oil


1) Grind Almonds, Flax, and Sunflower separately into a meal and pour into a medium-large bowl.
2) In a blender, combine all ingredients except 1/3 Cup Fresh Herbs & 14 Olives with enough water to blend
3) Combine the blended mixture with the ground nut/seed mixture with your hands.
4) Add in the rest of the olives (diced/chopped real fine) and your mixture of herbs (fresh is always best!)
5) Let sit for 15 minutes to thicken
6) Come back 15-30 minutes later and gather a big chunk of the ‘dough’ and roll into a ‘loaf’
7) If it’s thickened enough you should be able to slice little bread pieces and place them on a dehydrator. If you need it to thicken (added too much water) add some more flax or ground almonds)

8) Dehydrate for 8-12 hours and check them. You may want to go 3 more hours depending on how ‘crisp’ you like your raw bread, but these should definitely satisfy your savory cravings!
ENJOY! And of course, I LOVE Comments! <3
XOXO Mandy