RawVegan Sandwich Bread

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!

Sandwich Bread

 

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Prep time

20 mins

Total time

20 mins

 

Author: Deviliciously Raw

Recipe type: Bread

Cuisine: Raw, Vegan

Serves: 3

Ingredients

• 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

Instructions

1. 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.

Notes

Ingredients for Beetroot hummus
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.

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