Do you LOVE bread?
Do you feel you can never let go of pasta, pastries and breads? Are processed carbs the reason all your diets fail?
Then you’ll love this recipe!
I too was challenged as I started eating raw, plant based. What do you use as a base for everything you want to pile on top? What do you do about bread?
Well, it’s an ongoing process that is continually improving but…the great news is I’m finding new recipes and learning to get creative. Woohoo! Who knew I was creative in the kitchen?! I sure didn’t. 😛 For example, Jicama slices make DELICIOUS taco shells, Romaine or Kale leaves make fabulous wraps and Onion Bread is without a doubt simply unforgettable while also making your whole house smell incredible for an entire day while it’s “baking”.
Actually, the end result is that I’m loving these new “breads” replacements even better than the bread itself! Yes, there is indeed hope! I get super excited every time I come across a new recipe, like this one ⬇️…
I had these apples that were too soft to eat that I’d been saving to find the perfect dish to make with them. Enter the simple Apple Bread from one of my favorite Raw books: The RAWvolution Continues.
- 5 cups shredded, cored apples (I chopped mine up in the food processor to make it faster. It worked, minus a few chunks I pulled out and nibbled on. Lol)
- 1/2 cup Flaxseeds, ground
- 1/2 cup Sunflowers seeds, ground
- 4 tsp Maple Syrup (coconut nectar was listed in the book but it’s not my preference.)
- 2 tsp Ground Cinnamon (I love cinnamon and don’t think you can really over do it LOL but you could use less)
- Combine all the ingredients and mix by hand. It’s so fun!
- Spread approx 2 cups of the mixture into a Teflex sheet lined dehydrator tray
- Repeat until all mixture is used up. I’ll come back and update once I make it again and remember how many trays it uses. Lol. I’m thinking maybe 3.
- Dehydrate at 105° for 6-8 hours, until it’s solid enough you can peel it off the Teflext sheet.
- ‘Then flip it over onto a second dehydrator tray and carefully peel off the sheet.
- Dehydrate an additional few hours until it’s the desired level of firmness. You want them to hold their shape, be firm enough they don’t tear but still flexible enough they don’t crack when you bend them. I did approx 4 more hours. They will firm up a little more after cooling. You can always put them back in if they are too soft.
- I stored mine in the fridge in a ziplock and they lasted 2 weeks, no problem. The challenge was not eating in one sitting! You could also store them uncovered in the pantry.
They are yummy, not too sweet, with just the right amount of chew. Also great for travel, giving you lots of options of what to put on top that you might find locally on your travels and they really don’t require being in the fridge.
I did a how to video when I was making them for myself. Once I’ve edited it, I’ll come back and post the link here.