Sunday Morning Bread… why did I name this recipe, Sunday Morning Bread? For some reason it just reminded me of a special treat that might be shared with the family on a Sunday morning. Throughout the week, our days get away from us and we are lucky to sit down with our families even once a day to share a meal. Sundays just always remind me of family days, and family days deserve special treats. I can’t say that I grew up with any Sunday morning traditions but I sure do value quality time spent with loved ones.
How about you? Do you have any special traditions that take place on Sunday or any other day of the week? Perhaps it is an activity or a food, if so I would love to hear about them. :)
This bread is more like a dessert. It is rich in peanut butter with a sweet undertone of banana. In the photo here on the left, I spread some softened coconut butter on it and boy oh boy, if that wasn’t knee-slapping good! Just plan, pure coconut butter. It doesn’t need to be any more complicated than that. If you really want to enhance the flavors, warm it up in the dehydrator on 145 degrees for 15 minutes. Nothing like warm, gooey, rich bread. *inhales deeply*
Now don’t go getting upset with me when I give another suggestion but… you can even toast it. I know, I know… did your mouth hit the keyboard? All of my raw breads have been toasted, either by Bob or by house guests. Not always, but a few times and to be honest they toast up nicely. Now, why would I even suggest such a thing? Well, because not everybody here eats a 100% raw diet, but they still want to use good quality ingredients in their foods. Perhaps you eat a very high raw diet but your spouse or child doesn’t. You might have a hard time convincing them to try a raw bread and I understand that. Why not meet them half way? Perhaps in time they would have a better chance of going from store-bought bread to a raw toasted bread and then, maybe, in time liking it in it’s raw form. It is kind of like a bridge. Enjoy.
yields 1 loaf
- 3 cups moist, packed almond pulp
- 1 cup (2 large) mashed bananas, ripe
- 1/2 cup natural peanut butter
- 3 Tbsp raw agave nectar or maple syrup
- 3 Tbsp raw honey or raw coconut nectar
- 2 tsp vanilla extract
- 3/4 cup raisins
Peanut Butter Spread:
- 1/2 cup natural peanut butter
- 6 Tbsp almond milk
- 2 tsp ground Ceylon cinnamon
- In the food processor fitted with the “S” blade, process the oats to a flour. Add flax meal, coconut flour, cinnamon and salt. Pulse till mixed. Pour into a large bowl.
- Add the almond pulp, mashed banana, peanut butter, sweeteners, extract and raisins.
- Mix with your hands till everything is well incorporated.
- Depending on how dry your almond pulp is, you may need to add water so the dough sticks together nicely. If you this, add 1 Tbsp at a time.
- In a small bowl create the peanut butter spread but mixing the peanut butter, milk and cinnamon.
- Transfer the dough to the teflex sheet that comes with the dehydrator. I have an Excalibur and I spread the batter to all four edges.
- Spread the peanut butter spread on top of the dough, spreading it even to all four sides as well.
- Lift one edge of the teflex sheet and start to roll it into a jelly roll. Do this all the way to the other side. Slice into 1″ slices and place on the mesh sheet that comes with the dehydrator. (see photos below)
- Dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees for about 8-16 hours. You don’t want it to be doughy but you also don’t want the bread to dry out to much.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.
- The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil.
- Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so eat up.
- To warm the bread before eating, place it in the dehydrator set at 145 degrees for 5-10 minutes.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- Raw honey isn’t vegan but I still use now and again. Read (here) why I like to.
- Learn about the wonderful characteristics of Raw Coconut Nectar (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
Spread the bread dough out onto a teflex sheet that comes with the dehydrator.
Now spread the peanut butter batter on top of the dough.
Grab the edge of the teflex (just to get it started ) and start to role the bread dough
into a log shape.
With a sharp knife and gentle pressure, cut the bread into 1″ thick pieces.
Lay the bread flat on the mesh sheets that come with the dehydrator.
How about a Sunday Evening Snack! Warm up a slice of Sunday Morning Bread in the dehydrator.
Feeling generous enough to slice it in half and share it?