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Sunday Morning Bread

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raw vegan gluten-free Sunday Morning Bread served in baking pan

~ raw, vegan, gluten-free ~

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 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 unique 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 want to enhance the flavors, warm it up in the dehydrator at 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 the right 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 halfway? Perhaps in time, they would have a better chance of going from store-bought bread to raw, toasted bread and then, maybe, in time liking it in its raw form.  It is kind of like a bridge.  Enjoy.

a close up slice of raw vegan gluten-free Sunday Morning Bread on a dehydrator trayIngredients:

yields 1 large loaf

Dry Ingredients:

Wet Ingredients:


  1. In the food processor fitted with the “S” blade, process the oats to flour.  Add flax meal, coconut flour, cinnamon, and salt.  Pulse till mixed.  Pour into a large bowl.
  2. Add the almond pulp, mashed banana, peanut butter, milk, sweeteners, vanilla, 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.
  3. Transfer the dough to the non-stick sheet that comes with the dehydrator and shape it into a loaf of bread.
  4. Dry at 145 degrees (F) for 1 hour, remove the loaf and slice into 1″ slices, laying them flat on the mesh sheet that comes with the dehydrator.
  5. Reduce to 115 degrees  (F) for about 4-6  hours.  You don’t want it to be doughy, but you also don’t want the bread to dry out too much.
  6. Shelf life and storage:  My 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 peak of freshness, so eat up.
  7. To warm the bread before eating,  place it in the dehydrator set at 145 degrees for 5-10 minutes.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • 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 essential 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 honestly believe that it is a worthwhile investment. Click (here) to learn what I use.

24 thoughts on “Sunday Morning Bread

  1. villarosa says:

    Yum!! How do you think it would turn out with almond butter instead of peanut butter? You are amazing with each recipe you present! Thank you!

    • amie-sue says:

      Oh I am sure it would be just fine Villarosa. Almond butter isn’t as strong in taste as peanut butter so that extra layer of flavor will be different but it ought to be yummy too! amie sue

  2. Gayle says:

    This sounds like another good one. Will try it soon.
    You are creative!

  3. RenB says:

    What a beautifulicious bread and the ice cream!!! Lovely!

    Yay! I will get to use the new ice cream machine I received as a gift today! Early this morning I tried the link to the ice cream recipe and it went to a creamy vanilla ice cream. The great thing about that was, I got to explore all of the amazing ice cream recipes you have provided on your site!!!

    Thanks again for sharing your gift with us! Blessings always, Renay

  4. Jeannette says:

    I made this bread this weekend, 1/2 recipe, and it was delicious with a soft moist cakey cookie texture even after dehydrating 48 hours so it was not wet and doughy inside.

    My almond pulp must have a lot more moisture than yours as I needed to add 3 more tablespoons of oats, 2 more tablespoons of chia meal which I used instead of flax meal and finally 1 teaspoon of psyllium husk. Once spread on parchment paper, it was still to soft and gooey to spread the butter or roll so I placed it in the dehydrator for an hour. I then spread the walnut cacao butter and rolled it. I then had to dust the roll with coconut flour so it didn’t stick to my fingers as I cut and placed the slices on the mesh sheet.

    I used walnut butter in both the bread and the butter as walnuts are free for me to pick from 2 mature trees! For the walnut butter I used 1/4 cup of walnut butter, 2 tablespoons of raw cacao powder, 1 tablespoon of maple syrup and at first just 1 tablespoons of almond milk for the right consistency but since I had to dry the dough for an hour before spreading it, it thicken sitting in the fridge so I added another tablespoon of almond milk to make it more spreadable. It was so good that I could have eaten it all there and then instead of spreading it on the bread! I will keep it in mind for other uses.

    • amie-sue says:

      Good evening Jeanette… Thank you for sharing all of that. Much appreciated. And yes, the moisture of the almond pulp can make quite a difference as you found out. But you did great in accommodating that. :) Have a wonderful week! amie sue

  5. Rhondy says:

    Amie Sue

    Greetings Amie Sue,

    This bread looks delicious. I have looked at it several times under your Artisan Bread section when searching for breads, but have longingly admired it and clicked away turning to other tried and true recipes from your collections.

    The health of close friends, family members as well as myself have benefited from employing food combining principles, so I have away from this gorgeous breading due to the bananas in the recipe. However, I keep coming back to it, eyeing it thinking surely there must surely be a substitution for the bananas. I hesitated to ask the question knowing it is a key component: Its name is even in the title.

    I do love bananas, but under the circumstances was hoping I might be able to substitute another ingredient. What do you think? Would coconut butter work? Or maybe carrot puree or pulp? Or might I leave it out all together? I know that it is going to change the flavor profile as you have cautioned with similar questions regarding recipe alterations. The bread seems to have many “standout” qualities and I felt it would still be a winner.

    I wanted to know what you thought about the possible substitutes. Please let me know as I would like to make it for a family morning breakfast (as you have suggested) get-together.

    As always, your raw food creations are winners. I have grown in understanding and gained confidence recreating your recipes and following your expert preparation guidance.

    As usual, thank you and looking forward to hearing from you.

    • amie-sue says:

      Good morning Rhondy,

      Well lets see… I assume all fruits are not an option? I am not to sure I would look to coconut butter as a substitute, how about Young Thai coconut flesh? That would offer up the moisture aspect that would be missing if you took the bananas out. The coconut would pair nicely with the peanut butter. You could also try replacing the cup of mashed banana with another 1/2 cup of almond pulp and 1/2 cup of peanut butter. What do you think of those options? Have a wonderful weekend Rhondy and keep in touch, amie sue

  6. Sheree says:

    Hi there Amie Sue

    This bread looks AMAZING!!!!! I am patiently waiting to get enough almond pulp together to make it.

    Wondering…is there a sub for almond pulp that you’ve tried (so I don’t have to wait so long)? If so, great! If not, no worries…I will continue to patiently wait :)

    Thanks so much!

    • amie-sue says:

      Hello Sheree,

      You can always try ground nuts in place of the pulp but personally, I love the texture that the almond pulp gives so I make all my breads that way. You can always experiment but I have spent a lot of time creating these bread recipe…aiming for the best flavors and textures. Have a great weekend! amie sue

      • Sheree says:

        Thanks so much for the response, Aime Sue! I really appreciate it. Looks like I will be patiently waiting until I have all my almond pulp together, before making this bread :) I’d rather make it the “right” way than to try it a different way…especially after all your hard work!

        I’m going to be making the corn nibblers tomorrow. Looking forward to that, too!

        Thanks for such tasty recipes and the responses!

        • amie-sue says:

          Oh you are welcome Sheree. I hope when the day comes that you make the bread that it is everything you expected and more! Have a glorious day and keep in touch. Blessings, amie sue

  7. Jon says:


    Amazing recipes!!!

    One question, as I want to food combine as much as possible and because many of your bread recipes all for a combination of nuts and oats, I wonder what I could substitute for the oats in the recipes. I was thinking additional nuts or seeds, chickpea, veg like zucchini….

    Please could you share your opinion.

    Many, many thanks,


    • amie-sue says:

      Good evening Jon,

      I haven’t tried any of the options you suggested, but only because we are happy with how they are as is. But I understand your need to change things up, so it’s going to be an experiment on your end for sure. Sorry that I don’t have a black and white answer. Good luck and have fun with it! amie sue

  8. cordelia says:

    Hi Amie Sue, another amazing recipe. I was wondering what is 3 cups packed moist almond pulp? I don’t understand it, how mauch is that in grams? At least I can be more accurate with weight measurement.

    • amie-sue says:

      Hello Cordelia, I don’t know what the weight measurement for the almond pulp. I just pack a one cup measuring cup. I wish I had some right now so I could weigh it but I don’t. Are you just questioning the weight or do you have other questions regarding it? amie sue

  9. cordelia says:

    Hi Amie-Sue, I just find the cup measurement confusing. There is no particular cup being sold for the purpose of measurement.a cup could be any size. Whereas weight measurement is more accurate, you just weigh and away you go

    • amie-sue says:

      Yes, I understand… hard to change 30 year old habits on my end. :) I grew up only knowing how to use measuring cups and spoons… just like you grew up weighing things, we have different backgrounds, cultures and ways of doing things. :) I am working on it a little bit. Have a great day! amie sue

  10. kathleenkackley says:

    Good afternoon, Amie-Sue,

    I LOVE your website and have been a follower for many years. You have such a creative mind and beautiful food palate! Thank you for all your hard work and passion!
    May I suggest that coconut (including oil) and oats do not mix well and form a rancid taste shortly after combining.
    I have had many failed attempts with numerous raw foods and end up so disappointed that I have to throw away a beautiful product because of the end result, especially after dehydration. I remember the first time I made your lovely chocolate donuts only to discover the rancid taste. I recall several others that commented to you that they also noticed the taste. As a result, I use another oil such as almond, walnut, or sesame which do no have the same result.
    Again, thank you SO MUCH for your fabulous website!

    • amie-sue says:

      Thank you for the kind words Kathleen. Thanks for mentioning this. I find that coconut oil period can cause a recipe to taste rancid at times. I am currently avoiding adding coconut oil in dehydrated recipes and as time permits I need to update the recipes on the site… that will be a long job. hehe Have a wonderful weekend! amie sue

  11. Pistacia says:

    Hi, Amie-sue – I made this recipe and forgot to put the peanut butter in and it still turned out wonderful. I made two smaller loaves and it is absolutely delicious. Can’t wait to try it with the peanut butter! Thank you so much.

    • amie-sue says:

      Hello Pistacia,

      I love when recipes still turn out even when we forget ingredients. hehe That doesn’t work so well in the cooked world. :) Thanks for the feedback and for sharing your experience. blessings and love, amie sue

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