Raw, Vegan Pumpkin Bread

Last pumpkin recipe I promise but guess what, I’ve got another bread recipe for you 🙂 – Raw, Vegan Pumpkin Bread! Now let’s say a word about the taste. As you can imagine, an amazing experience for your taste buds. I mean look at this healthy goodness! Oh my vegan ✌ Here’s how;

Ingredients:
3 cup raw pumpkin, chopped
1 cup date paste

In the food processor fitted with the S blade place pumpkin and date paste. Process until well combined. (occasionally keep stopping it and scraping down the sides of the food processor)

1 grated carrot
2 cup whole almond
1/2 cup oat flour
1/2 cup buckwheat flour
1/2 cup ground chia seeds
1/4 tsp pumpkin pie spice
1/4 tsp ginger
1/2 tsp cinnamon

Add all ingredients (except raisins) to the pumpkin, date mixture and pulse together until combined. No need for too long, so make sure you don’t over process. Remove blade,

1/2 cup raisins, soaked

Add the soaked raisins and mix together with your hands. Remove mixture from food processor and form into a loaf (or your preferred shape) or just like me, you can press the dough into a bread pan (line the bread pan with parchment paper), shape the top, sprinkle with crushed walnuts and gently press them in a bit, and gently pop it out. Place the whole loaf on the dehydrator sheet. Dehydrate at 140°F for 2 hours. Remove from the dehydrator, place the loaf on a cutting board and slice the bread and place slices on dehydrator sheet. Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4-5 hours. If it’s still moist, keep dehydrating until reaches desired texture. But remember that the bread should be soft not crunchy. Don’t overdo it! Store refrigerated in an air tight container. To warm the bread before eating, place it in the dehydrator and dehydrate at 140°F  about 5-10 minutes. Yes! It really Is THAT easy!

How could I take this to the next level? I topped my bread with cashew-almond butter + marinated (cinnamon, fresh lemon juice and coconut nectar) and dehydrated pear slices … and Voila, there you have an amazingly tasty raw bread.

Notes: You’ll need a dehydrator for this recipe, but alternately you can bake the bread in the oven. However, I recommend check it often since I haven’t tried this method myself.
To make oat, buckwheat flour the process is simple, requiring nothing more than a food processor, also for the ground chia requiring a blender or coffee grinder.

So there you go, thank me later for introducing you to this delight;) In fact, this bread is quite easy to make, absolutely delicious (organic, raw, vegan, gluten free and guilt free) Yes, please, Enjoy!

Enjoy the rest of your week people!

Pumpkin Bread

 

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Prep time

30 mins

Cook time

10 hours

Total time

10 hours 30 mins

 

Author: Deviliciously Raw

Recipe type: Breads

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• 3 cup raw pumpkin, chopped
• 1 cup date paste
• 1 grated carrot
• 2 cup whole almond
• ½ cup oat flour
• ½ cup buckwheat flour
• ½ cup ground chia seeds
• ¼ tsp pumpkin pie spice
• ¼ tsp ginger
• ½ tsp cinnamon
• ½ cup raisins, soaked

Instructions

1. In the food processor fitted with the S blade place pumpkin and date paste. Process until well combined. (occasionally keep stopping it and scraping down the sides of the food processor)
2. Add all ingredients (except raisins) to the pumpkin, date mixture and pulse together until combined. No need for too long, so make sure you don’t over process.
3. Remove blade, add the soaked raisins and mix together with your hands. Remove mixture from food processor and form into a loaf (or your preferred shape) or just like me, you can press the dough into a bread pan (line the bread pan with parchment paper), shape the top, sprinkle with crushed walnuts and gently press them in a bit, and gently pop it out. Place the whole loaf on the dehydrator sheet. Dehydrate at 140°F for 2 hours. Remove from the dehydrator, place the loaf on a cutting board and slice the bread and place slices on dehydrator sheet. Decrease heat to 115°F and continue to dehydrate about 4 hours. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 4-5 hours. If it’s still moist, keep dehydrating until reaches desired texture. But remember that the bread should be soft not crunchy. Don’t overdo it! Store refrigerated in an air tight container. To warm the bread before eating, place it in the dehydrator and dehydrate at 140°F about 5-10 minutes.

3.5.3208

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xox

Krisztina