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Raw Sweet Breads

Over the past several months I have not had a lot of time to post new recipes or write reviews. However, that doesn’t mean I haven’t been busy making goodies in the kitchen when I can. I hope to start adding more recipes over the next few months. It may not be on a scheduled basis, but please do stay tuned for more yummies to come!

Not too long ago I came across a raw food blog from overseas that had a terrific and simple recipe for raw almond bread using the pulp from nut mylk. I was pleasantly surprised at the incredible texture of the bread that I began experimenting with a variety of sweet and dense breads using this base recipe. I’m sorry, but I can not recall the name of the blog. If I ever do I will update this post accordingly, but for now please accept my apology. I couldn’t pass up sharing the base recipe, and sharing my experimental add-ins. Please enjoy these delicious raw breads!!!

Raw Bread (base recipe)

2 cups almond pulp (from making nut mylk)
2 cups ground flax seed
½ cup raw agave nectar (raw honey, coconut nectar)
½ tsp Himalayan salt
*Other ingredients depending upon bread recipe

*Banana-nut bread:
2 bananas mashed
2 T ground cinnamon
½ cup crush raw walnuts
¼ cup mini vegan chocolate chips (optional)
1 tsp organic, non-alcoholic vanilla extract
½ tsp nutmeg

*Pumpkin-pecan raisin bread:
1 cup prepared pumpkin puree
½ cup raw pecan pieces
1 cup Hunza raisins
2 T pumpkin spice blend
1 tsp organic, non-alcoholic vanilla extract
(exchange agave nectar with Grade B maple syrup if desired)

*Mixed berry-nut bread:
1 cup Hunza raisins, or mixed raisins
½ cup crushed walnuts/pecans
¼ cup mini vegan chocolate chips (optional)

*Chocolate-chocolate chip coconut bread:
¼ cup raw cacao powder
2-T raw almond butter
¼ cup raw cacao nibs
½ cup mini vegan chocolate chips
½ cup organic dried coconut flakes
1 tsp organic, non-alcoholic vanilla extract
1 T ground cinnamon

*Superfood  Bread:
¼ cup raw cacao nibs
½ cup goji berries
1 pkg Amazing Grass chocolate flavored greens powder
1 T bee pollen
1 T maca powder
½ cup raw sliced almonds
½ cup organic carob chips (optional)
4-6 drops vanilla flavored Sweetleaf stevia liquid
(exchange agave for raw honey)
1 T ground cinnamon
½ T nutmeg


  • Combine ingredients to make the base bread mix.
  • Add a little water if necessary.
  • Combine additional ingredients as needed. Mix well with hands and form a dough ball.
  • Shape into a loaf and place on dehydrator tray.
  • Dry at 104 F degrees for 1 to 2 hours.
  • Cut loaf into bread slices and lay on dehydrator trays.
  • Continue drying for an additional 2 to 4 hours depending upon desired bread texture.
  • This bread tastes great fresh out of the dehydrator or cold from the fridge.
  • Be sure to store leftover bread slices in a tightly sealed container preferably in the refrigerator.
  • Bread will keep for up to two weeks depending upon dryness.

If you have any suggestions for great bread add-ins please share them here in the comments.

Peace! =)

– Debbie


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