Well, this is just happened …
RawVegan Sandwich Breads. Made from almond pulp, dates, radish and alfalfa sprouts and ground flax seeds. Light, healthy, and delicious + super good for you!!
RawVegan Sandwich Bread
Makes 3 servings
Ingredients:
1 cup almond milk pulp ( wet )
1/3 cup dates
1 cup of mix sprouts
( radish & alfalfa )
1/2 cup ground flax seeds
1/3 cup pumpkin seeds
1 tbsp chopped fresh chives
• Combine all the ingredients ( except pumpkin seeds, sprouts and chives ) in the food processor and process until well combined ( stick together ).
• Add pumpkin seeds and pulse a few times.
• Remove mixture from food processor and pour into a large bowl.
• Next add in the sprouts, chives and stir together until evenly combined.
• Let sit in the fridge for about 30 minutes.
• Form into a loaf; roll flat with a rolling pin; then use knife to make the shape.
• Dehydrate at 140°F for 1 and a half hour.
• Decrease heat to 118°F and continue to dehydrate about 2 hours. Halfway through the dehydrating time flip and remove dehydrator sheets.
Beetroot hummus
Ingredients:
1/3 cup sprouted chick peas
1 medium beetroot ( peeled )
1 clove garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tbsp coconut nectar
• Place all the ingredients into a blender and blend until smooth.
Enjoy!
- 1 cup almond milk pulp, wet
- ⅓ cup dates
- 1 cup of mix sprouts, radish & alfalfa
- ½ cup ground flax seeds
- ⅓ cup pumpkin seeds
- 1 tbsp chopped fresh chives
- Combine all the ingredients (except pumpkin seeds, sprouts and chives) in the food processor and process until well combined (stick together). Add pumpkin seeds and pulse a few times. Remove mixture from food processor and pour into a large bowl. Next add in the sprouts, chives and stir together until evenly combined. Let sit in the fridge for about 30 minutes. Form into a loaf; roll flat with a rolling pin; then use knife to make the shape. Dehydrate at 140°F for 1 and a half hour. Decrease heat to 118°F and continue to dehydrate about 2 hours. Halfway through the dehydrating time flip and remove dehydrator sheets.
1/3 cup sprouted chick peas
1 medium beetroot, peeled
1 clove garlic
2 tbsp olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tbsp coconut nectar
Place all the ingredients into a blender and blend until smooth.
