Raw vegan is a dietary lifestyle that some can follow and some can't. I enjoy the occasional inclusion of those types of recipes, especially when it is super hot during the summer and/or traditional cooking just doesn't appeal to me. Contrary to most people's understanding, the "raw" part of raw vegan doesn't mean completely raw for everything. It means not cooking over a certain temperature. A dehydrator is a very common appliance used by raw vegans.
I've also found such recipes to be useful in rotating my LTS foods. So ... here is one recipe that I've enjoyed. My one caveat is that a lot of such recipes require a little planning.
APRICOT ALMOND "BREAD"
2 /12 c. soft wheat berries, sprouted for one day
1/4 c. dried apricots, soaked and finely chopped
2 slices of dried pineapple, soaked and finely chopped
1 c. honey
1/2 c. almonds soaked for 12 to 48 hours then finely chopped
1 t. vanilla
1 t. orange zest (fresh or dried)
Press wheat berries so you wind up with a very fine mush. Add apricots, pineapple, honey, almonds, vanilla, and orange zest. Mix well. Form into two "loaves". Place on a dehydrator tray lined with a teflon/terflex sheet. You know ... that sheet that doesn't let anything fall through the holes, the same one you use when making fruit leather. Dehydrate at 105 degrees F for four to six hours. Turn the loaves over and dehydrate another four to six hours. You want it firm, not gloopy on the inside.
Slice thin and use the same way you would any type of sweet quick bread.
I've also found such recipes to be useful in rotating my LTS foods. So ... here is one recipe that I've enjoyed. My one caveat is that a lot of such recipes require a little planning.
APRICOT ALMOND "BREAD"
2 /12 c. soft wheat berries, sprouted for one day
1/4 c. dried apricots, soaked and finely chopped
2 slices of dried pineapple, soaked and finely chopped
1 c. honey
1/2 c. almonds soaked for 12 to 48 hours then finely chopped
1 t. vanilla
1 t. orange zest (fresh or dried)
Press wheat berries so you wind up with a very fine mush. Add apricots, pineapple, honey, almonds, vanilla, and orange zest. Mix well. Form into two "loaves". Place on a dehydrator tray lined with a teflon/terflex sheet. You know ... that sheet that doesn't let anything fall through the holes, the same one you use when making fruit leather. Dehydrate at 105 degrees F for four to six hours. Turn the loaves over and dehydrate another four to six hours. You want it firm, not gloopy on the inside.
Slice thin and use the same way you would any type of sweet quick bread.
