Strawberry Sweet Bread
Light & Fiber Rich
Strawberry Sweet Bread is loaded with nutrients... just look at those ingredients - so many goodies!!!! It's great served with a nut/seed butter and fruit (as shown) for a wonderfully satisfying Raw vegan snack or lunch. And, it's so EASY to make.
½ tsp Himalayan Crystal Salt
¼ tsp Stevia Powder
1¼ tsp Vanilla Extract
¾ Cup freshly squeezed Orange Juice
1 Cup Navitas Naturals Cashew Whole Nuts
1 Cup Navitas Naturals Sprouted Omega Blend
2 Cup Strawberries, chopped
2 Cup Zuchini, chopped
2 tsp Ginger Powder
1. Grind the cashews to a fine grind using a blender or food processor (fitted with the "S" blade). Transfer to a large bowl. Add the Twister powder to the bowl and stir to mix the ingredients. Blend the remaining ingredients together using a blender. Transfer the blended mixture to the bowl with the cashew/Twister ingredients, and stir thoroughly to mix. Loosely cover the bowl with a piece of paper towel (or cloth towel), and let it sit on your counter for 2 hours.
2. Spread all of the bread dough on a dehydrator tray lined with a non-stick Paraflexx sheet (from Excalibur). It should be about 10" x 10" with a height (or thickness) of about 1/2".
3. Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.
4. Flip the bread onto a tray that is not lined with a Paraflexx sheet. Gently peel off the current sheet of Paraflexx being used. Continue dehydrating 10-12 hours. Cut the bread into desired size pieces and continue dehydrating another 1-4 hours, or more, depending on desired dryness. The goal is not to dry the bread completely if you want it like a soft bread. Strawberry Sweet Bread will stay fresh when stored in an airtight container in your refrigerator for up 5 days.
Yield: 6-9 Pieces
I love serving this with a nut or seed butter) along with some diced fruit such as berries, orange, or banana.
Recipe and photo courtesy of Kristen Suzanne of Kristen's Raw.