Before I transitioned to a raw vegan diet, I used to occasionally buy a loaf of Carrot Raisin Manna Bread from health food stores. It’s almost like eating cake, so I would reserve it for special treats for myself. They use sprouted wheat, which is a major step up from regular wheat – but it’s still wheat, and it still contains gluten. Since I went gluten-free, which is actually really easy to do when living a raw foods lifestyle, I’ve been playing with different ways of re-creating new raw, gluten-free versions of some of my favorite treats.
I came up with a raw version of this tasty carrot raisin bread that doesn’t use any wheat at all…yay! And honestly, it’s twice as good. I notice it’s easier to digest and I love the moistness that this bread has. Because of it’s seed content, it’s a heavier food, more towards “gourmet raw food“, but can still be eaten on occasion as a special treat on a low-fat raw vegan diet.
I love waking up in the morning to the smell of sweet cinnamon from the dehydrator. This recipe makes me think of cool winter mornings and sitting down to a hearty raw vegan breakfast with a culpa tea!
Raw Carrot Raisin Manna Bread Recipe
For this recipe, you will need a food processor and a dehydrator. I recommend the Excalibur Dehydrator. These are two of the top 4 essential raw food kitchen tools that I recommend stocking your kitchen with.
- Soak 3 cups of sunflower seeds for 6 hours in pure water, or overnight. Rinse well before using them in the recipe.
In the food processor process these ingredients and then add into your large mixing bowl:
- Set aside about 1/2 cup of sunflower seeds and process the rest in the food processor until you have the consistency of a paste. It’s ok if there’s still a bit of texture. Place into a large mixing bowl.
- To add some chunkier texture, pulse the remaining half cup of sunflower seeds in processor for a few seconds, so they’re broken up a bit, but still chunky.
With either a hand shredder or in the food processor, shred up:
- 3 cups carrots
- 1-2 cups zucchini
- 3 whole apples
Add ingredients to mixing bowl. Then add in:
- 1-1.5 c raisins depending on how sweet you like it
- 1 c shredded coconut
In either the processor or a high-powered blender, make a date paste.
- Use 1 c dates. Add either a little nut milk or coconut water or just plain water. Just add a little liquid as you process the dates to a paste. You really don’t need a lot of liquid, only a couple of tablespoons.
Add into mixing bowl:
- 1/2 c flax seed (whole soaked in 2 x the water for at least an hour)
- 1/2 c chia seed (soaked in 2 x water for at least an hour)
- Cinnamon to taste, I love cinnamon so I put 2-3 heaping Tablespoons
- 1-2 T vanilla
- Pinch of clove spice
- Pinch of cardamon spice
Shape into loaves and place on a dehydrator tray to dehydrate at 115 for about 24 hours. Read below for further instructions. I like to start my dehydrator off at a higher temperature around 150 for an hour and then I lower it back down to 115.
Sometimes when following raw food recipes to the exact proportions, it can be a little tricky because whole food ingredients are always different. So what you want to work with here is consistency. It’s the same as making real loaves of bread, expect perhaps a little more dense. Depending on the consistency that you have you can play with adding just a little bit of ground flax to make it less runny and more dough-y or you can add a liquid like coconut water, coconut milk or nut milk to make it less dough-y and a little more pasty. If you have any leftover pulp from nut milks, you can also add that to the mix, I usually do if I have some and I want to make quite a big batch of loafs, but if I don’t have any, well, then I don’t add it in.
Sometimes if I’m noticing my bread to be pretty sticky, what I’ll do is take some ground raw flax and sprinkle it over the counter top and roll my loaf in it. I also usually like to shape my loafs like the manna bread loaves, but you can shape yours any way you like. One thing I will mention though, is that after my loaf has firmed up on the outside, I slice the loaf about 3/4 of an inch thick and then put it back on the dehydrator trays and dehydrate for at least another 12 hours, perfectly ready for breakfast in the morning.
Aloha from the Big Island of Hawaii,