I have a delicious recipe for you. Navitas Naturals was super cool and they sent me some products to try. Here is one of the recipes I made using their raw cashews, Twister Sprouted Omega Blend, and stevia. This recipe is totally fun and it’s especially perfect for the summer, when strawberries are in season. Strawberry Sweet Bread is loaded with nutrients… just look at those ingredients – so many goodies!!!! It’s great served with a nut/seed butter and fruit (as shown) for a wonderfully satisfying Raw vegan snack or lunch. And, it’s so EASY to make. When it’s time to send those kiddos to school, give them a super nutritious lunch by including this. You can put the chopped fruit in a little container and the nut/seed butter in another little container. Include a little spreading spoon and they can build their own little sandwich. Oh… and…. My husband LOVES this. I mean, like, REALLY REALLY LOVES IT! It’s great for the whole family. Enjoy!
Strawberry Sweet Bread
Recipe by Kristen Suzanne of KristensRaw.com
Yield: 6-9 pieces
1 cup raw cashews
3/4 cup freshly squeezed orange juice
2 cups strawberries, chopped
2 cups zucchini, chopped
2 teaspoons ginger powder
1 1/4 teaspoons vanilla extract
1 teaspoon orange peel powder (optional, but yummy!)*
1/2 teaspoon Himalayan crystal salt
1/4 teaspoon stevia powder (optional, but yummy!)
*Available at MountainRoseHerbs.com
Grind the cashews to a fine grind using a blender or food processor (fitted with the “S” blade). Transfer to a large bowl. Add the Twister powder to the bowl and stir to mix the ingredients. Blend the remaining ingredients together using a blender. Transfer the blended mixture to the bowl with the cashew/Twister ingredients, and stir thoroughly to mix. Loosely cover the bowl with a piece of paper towel (or cloth towel), and let it sit on your counter for 2 hours.
Spread all of the bread dough on a dehydrator tray lined with a non-stick Paraflexx sheet (from Excalibur). It should be about 10″ x 10″ with a height (or thickness) of about 1/2″.
Dehydrate at 135 degrees for one hour. Reduce the temperature to 105-110 degrees and continue dehydrating another 8-10 hours.
Flip the bread onto a tray that is not lined with a Paraflexx sheet. Gently peel off the current sheet of Paraflexx being used. Continue dehydrating 10-12 hours. Cut the bread into desired size pieces and continue dehydrating another 1-4 hours, or more, depending on desired dryness. The goal is not to dry the bread completely if you want it like a soft bread. Strawberry Sweet Bread will stay fresh when stored in an airtight container in your refrigerator for up 5 days.
I love serving this with a nut or seed butter (Manitoba Harvest’s hemp seed butter is shown in the picture) along with some diced fruit such as berries, orange, or banana.