Raw Veggie Nut Bread



Veggie Nut Bread

2 cups almonds

1/2 cup sunflower seeds

1/2 cup walnuts

1/4 tsp salt

2 heaping tsp cinnamon

1/2 cup flax meal

1 zucchini

2 carrots

1  green apple

1/2 cup raisins

3 Tbsp agave nectar

1) Grind almonds, sunflower seeds, walnuts, salt, and cinnamon in a food processor fitted with the S blade. Dump the contents into a large mixing bowl, add the flax meal, and set aside.


2) Shred the carrots, zucchini and apple (skin and all).  I used my handy-dandy SaladMaster machine.


3) Add all the shredded veggies to the mixing bowl with the spices and the ground nuts/seeds. Add the agave, and mix well with your hands. It should be pretty moist.  You can add a few tablespoons of water if necessary.


4) Return everything to your food processor, and pulse it till the veggies are a little more broken down and the raisins are all chopped up. You certainly don’t have to do this last step–you could leave the mix much coarser–but I liked the relative smoothness and even texture that re-processing gave the bread.


5) Spread the mix onto two dehydrator sheets fitted with Teflex sheets. It should be just shy of 1/4 inch thick, and very even. I only have one Teflex sheet, so I spread one onto parchment paper and it worked great.





Great served with Sun-Dried Tomato Cashew cheese

Source: WFM Recipes

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