Raw Pumpkin Holiday Bread

Place in a dehydrator for 2 hours at 140 degrees. Next, reduce to 115° and dehydrate for 4 more hours. Be sure to flip the bread halfway through. Also, be sure the bread remains soft and does not become crunchy. Store in an airtight container.
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Total Time 8 minutes
Servings 4

Ingredients
  

  • 3 cups raw pumpkin
  • 1 carrot, grated
  • 1 cup Nature’s Eats Whole Almonds
  • ½ cup Nature's Eats Almond Flour
  • ½ cup buckwheat flour
  • ½ cup ground chia seeds
  • ¼ teaspoon pumpkin spice
  • 1 cup Nature's Eats Recipe for Date Paste
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ cup Nature's Eats Raisins, soaked
  • Topping: Nature’s Eats Chopped Walnuts

Instructions
 

  • In a food processor with an S-blade place pumpkin and Nature's Eats Recipe for Date Paste, then process until well combined. Stop occasionally to scrape down the sides.
  • Add the rest of the ingredients (except the Nature's Eats Raisins) and pulse until combined. Be sure to not over-process.
  • Remove the blade and add soaked raisins. Mix it all together with your hands. Divide into six pieces. Make into rectangular shapes about ¼ inch thick. Put them on parchment paper or dehydrator sheets. Add crushed Nature's Eats Walnuts on top.
  • Place in a dehydrator for 2 hours at 140 degrees. Next, reduce to 115° and dehydrate for 4 more hours. Be sure to flip the bread halfway through. Also, be sure the bread remains soft and does not become crunchy. Store in an airtight container.