Delicious Nut-free bread with Pineapple Jam

I don’t know about you, but I am one of those strange people that actually enjoying rainy days. I have to admit, normally I become ultra lazy on rainy days but I spent these last two in complete style. I’ve been experimenting in the kitchen – dehydrating many yummy things and this is what came out today. Here’s a new, simple, super easy to make, healthy and tasty raw bread recipe. Very tasty. I also have exciting new things going on, that cannot be shared yet. I can’t wait and I will share with everyone! Just a few things to get sorted, first. In the meanwhile, happy unbaking!

Ingredients for Bread:
1 + 1/2 cup flax meal
1 cup sunflower seeds
2 + 1/2 cup shredded coconut
1/2 tsp Himalayan pink salt

Combine all the ingredients in the food processor fitted with the S blade and process until well combined. No need for too long, so make sure you don’t over process.

for next add in:
6 tbsp date paste
1 cup + 2 tbsp coconut milk, homemade preferred
1 + 1/2 tsp psyllium husk and pulse together until evenly combined.

Remove dough and form into a loaf or your preferred shape. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate about 5 hours. Slice the bread and place slices on dehydrator sheet. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 5 -6 hours.

Ingredients for Pineapple Jam:
1 small pineapple, peeled
1/2 cup tamarind paste, deseeded

If you can’t get tamarind substitute with dates (blend equal parts dried, soft dates and fresh lemon juice)

The texture of tamarind is very sticky and paste-like, the taste of tamarind fruit is very sour, so you will need some kind of sweetener. I used raisins in this recipe because I don’t like it to be too sweet.

1/4 cup sun dried raisins

Blend until smooth. Enjoy!

Nut-free bread with Pineapple Jam

 

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Prep time

20 mins

Cook time

12 hours

Total time

12 hours 20 mins

 

Author: Deviliciously Raw

Recipe type: Bread

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR BREAD:
• 1 + ½ cup flax meal
• 1 cup sunflower seeds
• 2 + ½ cup shredded coconut
• ½ tsp Himalayan pink salt
• 6 tbsp date paste
• 1 cup + 2 tbsp coconut milk, homemade preferred
• 1 + ½ tsp psyllium husk
• FOR JAM:
• 1 small pineapple, peeled
• ½ cup tamarind paste, deseeded
• ¼ cup sun dried raisins

Instructions

1. FOR BREAD - Combine all the ingredients (flax meal, sunflower seeds, shredded coconut, salt) in the food processor fitted with the S blade and process until well combined. No need for too long, so make sure you don’t over process. For next add in date paste, coconut milk and psyllium husk and pulse together until evenly combined. Remove dough and form into a loaf or your preferred shape. Dehydrate at 140°F for 2 hours. Decrease heat to 115°F and continue to dehydrate about 5 hours. Slice the bread and place slices on dehydrator sheet. Halfway through the dehydrating time flip and remove dehydrator sheet and continue to dehydrate another 5 -6 hours.
2. FOR JAM - Blend until smooth.

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