Here's another recipe that I can use to rotate LTS foods. Again "raw vegan" is a dietary lifestyle. While it isn't for everyone it does offer some interesting and tasty recipes to prep with/for.
Also, I stock flax seed as an egg substitute. If you don't then it isn't that hard to find in the grocery store if you look.
I also have a manual grinder. I also have a battery operated coffee bean grinder that works for this recipe as well.
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CARROT RAISIN "BREAD"
2 c. flax seeds
1 c. almonds, soaked 12 - 24 hours
1 1/2 c. carrots, finely grated (I rehydrate the ones I dry myself but you can start with fresh if you want)
1 c. raisins, soaked 4 hours (usually I soak mine in water but you could also soak them in other stuff like apple or orange juice)
1 t. sea salt
1 t. ground cinnamon
1/4 t. ground cadamom
1/4 t. ground nutmeg
Grind flax seed coarsely. You don't want a fine grind and you sure don't want it to look like cornstarch. The coarser the grind the better the bread will turn out in my experience. Also helps with texture. Process almonds to "meal" texture (not coarse but not fine either).
Process the raisins with enough of the soaking liquid to make a smooth slurry ... not too runny, almost like a fruit butter. In fact, one time I was out of raisins and used grape butter as a substitute.
Combine all ingredients, including remaining seasoning, in a mixing bowl and mix well. Form into two "loaves" of approx 4" x 8" x 1" and dehydrate at 105 degrees F for 8 to 10 hours. The "bread" should be dry and slightly crispy on the outside and firm and "slice-able" on the inside.
Also, I stock flax seed as an egg substitute. If you don't then it isn't that hard to find in the grocery store if you look.
I also have a manual grinder. I also have a battery operated coffee bean grinder that works for this recipe as well.
----------------------
CARROT RAISIN "BREAD"
2 c. flax seeds
1 c. almonds, soaked 12 - 24 hours
1 1/2 c. carrots, finely grated (I rehydrate the ones I dry myself but you can start with fresh if you want)
1 c. raisins, soaked 4 hours (usually I soak mine in water but you could also soak them in other stuff like apple or orange juice)
1 t. sea salt
1 t. ground cinnamon
1/4 t. ground cadamom
1/4 t. ground nutmeg
Grind flax seed coarsely. You don't want a fine grind and you sure don't want it to look like cornstarch. The coarser the grind the better the bread will turn out in my experience. Also helps with texture. Process almonds to "meal" texture (not coarse but not fine either).
Process the raisins with enough of the soaking liquid to make a smooth slurry ... not too runny, almost like a fruit butter. In fact, one time I was out of raisins and used grape butter as a substitute.
Combine all ingredients, including remaining seasoning, in a mixing bowl and mix well. Form into two "loaves" of approx 4" x 8" x 1" and dehydrate at 105 degrees F for 8 to 10 hours. The "bread" should be dry and slightly crispy on the outside and firm and "slice-able" on the inside.