Strawberry Sweet Bread
Recipe by Kristen Suzanne ofKristensRaw.com
Yield: 6-9 pieces
1 cup rawcashews
1 cupTwister Sprouted Omega Blend
3/4 cup freshly squeezed orange juice
2 cups strawberries, chopped
2 cups zucchini, chopped
2 teaspoons ginger powder
1 1/4 teaspoons vanilla extract
1 teaspoonorange peel powder(optional, but yummy!)*
1/2 teaspoon Himalayan crystal salt
1/4 teaspoonsteviapowder (optional, but yummy!)
*Available at MountainRoseHerbs.com
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.
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".
Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.
Flip the bread onto a tray that isnotlined 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 Breadwill stay fresh when stored in an airtight container in your refrigerator for up 5 days.
Serving suggestion:
I love serving this with a nut or seed butter ( Manitoba Harvest's hemp seed butter is shown in the picture) along with some diced fruit such as berries, orange, or banana.
Strawberry Sweet Bread
Recipe by Kristen Suzanne ofKristensRaw.com
Yield: 6-9 pieces
1 cup rawcashews
1 cupTwister Sprouted Omega Blend
3/4 cup freshly squeezed orange juice
2 cups strawberries, chopped
2 cups zucchini, chopped
2 teaspoons ginger powder
1 1/4 teaspoons vanilla extract
1 teaspoonorange peel powder(optional, but yummy!)*
1/2 teaspoon Himalayan crystal salt
1/4 teaspoonsteviapowder (optional, but yummy!)
*Available at MountainRoseHerbs.com
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.
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".
Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.
Flip the bread onto a tray that isnotlined 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 Breadwill stay fresh when stored in an airtight container in your refrigerator for up 5 days.
Serving suggestion:
I love serving this with a nut or seed butter ( Manitoba Harvest's hemp seed butter is shown in the picture) along with some diced fruit such as berries, orange, or banana.