Sometimes it only takes a second of seeing something delicious before I know I have to make a vegan (and raw this time!) version of it. This bread is is completely raw so feel free to eat as many veggie sandwiches as you wish without any guilt!  Although just one had me full.

Living Italian Bread (Raw Vegan)

makes ~12 pieces

2c almonds, soaked & drained*
1/2 C. ground flax seeds
1/4 C. raw wheat germ
1 Tb. Italian herbs (I used a paste that comes in a tube)
1-2 Tb. extra virgin olive oil
3/4 C. water (you may need a bit more for consistency)
1 tsp. sea salt
1 tsp. garlic powder
1/2 tsp. onion powder
Directions:
1.  In a food processor, blend together prepared almonds, ground flax seeds, wheat germ, Italian herbs, oil, water, salt, garlic powder and onion powder.
2.  Continue to blend until completely smooth.  Scrape down the sides as you go.  Add more water as needed (you want it to be a little thicker than pancake batter).
3.  Spoon the bread dough onto the plastic sheets (not the mesh ones) that go into the dehydrator.  Make ~5″ circles, using your spoon to smooth it out evenly.
4.  Place in the dehydrator on 105F setting for 6 hours, then use a spatula to carefully flip them over and dehydrate the other side for about 4 hours. (Feel the bread with your hands to see if it’s ready-it should feel pliable and light.)*soak raw almonds for at least 8 hours, or overnight

 

Banana Delight (Raw Vegan)
This is a favorite of my kids (and mine) as a late night snack.  It’s super simple and satisfies that sweet tooth.  If you have kids who are learning in the kitchen, this is a great recipe for them to try!
makes 1 serving
1 banana
2 Tb. nut or seed butter, room temperature
1 Tb. raw honey
optional: 1/4 tsp. ground cinnamon
Directions:
1.  Slice banana into a bowl.
2.  In a separate bowl, stir together nut or seed butter and honey.  Drizzle it on top of the sliced bananas and sprinkle with optional ground cinnamon.

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Raw Bread For Lunch & Banana Delight For Dessert
Serves: ~12 pieces
 
Ingredients
  • 2c almonds, soaked & drained*
  • ½ C. ground flax seeds
  • ¼ C. raw wheat germ
  • 1 Tb. Italian herbs (I used a paste that comes in a tube)
  • 1-2 Tb. extra virgin olive oil
  • ¾ C. water (you may need a bit more for consistency)
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
Instructions
  1. In a food processor, blend together prepared almonds, ground flax seeds, wheat germ, Italian herbs, oil, water, salt, garlic powder and onion powder.
  2. Continue to blend until completely smooth.  Scrape down the sides as you go.  Add more water as needed (you want it to be a little thicker than pancake batter).
  3. Spoon the bread dough onto the plastic sheets (not the mesh ones) that go into the dehydrator.  Make ~5" circles, using your spoon to smooth it out evenly.
  4. Place in the dehydrator on 105F setting for 6 hours, then use a spatula to carefully flip them over and dehydrate the other side for about 4 hours. (Feel the bread with your hands to see if it's ready-it should feel pliable and light.)
  5. *soak raw almonds for at least 8 hours, or overnight

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