Raw Carrot and Onion Bread

I have been delving into raw foods since i purchased my dehydrator recently and this is an amazing bread that i found online at The Raw Warung. It is so simple and easy and really delicious, i am coming up with new variety's every time i make it and will update the variety's section at the bottom of the page when i think i have more winners!!

Enjoy making and creating!!

Raw Carrot and Onion Bread

Ingredients:

2 Large carrots

2 large onions

1 cup of flax meal

1 cup of water

2 tablespoons of water

1 teaspoon of salt

Method:

Mix water and flax meal together and set aside to soak.

Grate onions and carrots add to flax meal mixture.

Add salt and oil and mix with hands.

Spread fairly thinly onto teflex sheets and put into dehydrator.

Dehydrate on 105dg f or 41dg c for 2 hours, flip over onto mesh sheets and dehydrate for a further 4 to 6 hours or until you have your desired consistency.

Top with your favourite toppings and enjoy!!!

Raw carrot, onion, beetroot bread

Store in airtight tupperware containers (if it lasts that long)!! 

Variety's I have come up with so far!

2 large carrots
1 1/2 large onions            grate all of these and add to flax meal...method same as above
1/2 large beetroot

Difficulty * (* = kids can help - ***** go ask grandma!!)

Vegan Banana Muffins

Bananas from my garden

Ingredients:

4 bananas

1 cup of soy milk

2 cups of self raising flour

1/3 cup of melted vegetable margarine, or olive oil ( use ¼ c if using oil as it's a littler 'heavier')

1/3 cup of apple sauce (unsweetened is better ..pureed cooked peach or nectarines can be used as well in place of the apple sauce if u have an abundance of peaches or nectarines.)

¾ cup of sugar

1 Tablespoon of apple cider vinegar

1 teaspoon of baking powder

½ teaspoon of baking soda

1 teaspoon of vanilla essence

Method:

1.  Melt butter in saucepan, add apple sauce and sugar and blend with a hand blender until fluffy.

2. Mix 2 heaped teaspoons of flour and 2 Tablespoons of water together into a runny paste, add to butter sugar mixture and stir through.

3. Mash bananas in a large bowl, add butter and sugar mixture to the bananas after mashed, mix together.

4. Add the Tablespoon of apple cider vinegar to the soy milk and stir, should thicken the milk. Set aside.

5. Mix the flour, baking powder and baking soda into a bowl, get a sieve ready.

6. Alternately add the flour mixture (use sieve), and the milk to the banana mixture, to form a thick muffin batter, u can add slightly more or less flour to get that perfect batter mixture.(not too runny and less sticky than cookie batter).

7. Spray muffin tins with olive oil spray, add batter to muffin trays, filling about ¾ of the way to the top.

8. Bake at 180 dg c for about 20 – 25 mins or until browned on top.

Leave to stand for 2 minutes after removing from oven and then turn out onto a wire rack to cool.

Variations:::

Add a heaped teaspoon of cocoa powder to the flour mixture, sieve as usual. Will add a chocolate flavour to the muffins.

Difficulty ***, ( *=kids can help ***** ask grandma?)

Peach and Nectarine Crumble

Peach and Nectarine Crumble

Difficulty, ☆☆(1=kids can help, 5=ask grandma?)
*Always use fresh, local and organic produce when possible.

Ingredients:
2 -3 nectarines
2- 3 peaches
1 cup of quick cooking oats
½ cup of brown sugar
¼ cup of coconut cream
8 to 10 almonds chopped finely (more or less to taste)
1tsp Chinese five spice or cinnamon
½ tsp baking powder
1/3 cup of olive oil or vegetable margarine melted

Method:
1. Slice the nectarines and peaches and lay into a small baking tray, I do alternate layers but you can get as creative as you like!
2. Mix the quick cooking oats, brown sugar, coconut, spices, nuts and baking powder together in a small bowl.
3. Add olive oil or melted vegetable margarine, the mixture should be fairly moist.
4. Layer the oat mixture evenly atop fruit, covering it completely.
5. Bake in oven at 180ºc for 25 minutes or until golden brown.

Serve with coconut cream and enjoy！