My son wouldn't stop eating the batter! I ate this with apple slices...so yummy! I changed it a little because of what I had on hand--instead of pumpkin seeds I put in 1.5 cups of macadamia nuts. I also forgot to put the apple in.
Raw Cinnamon Raisin Bread (Inspired by HEAB)
Yields about 22 slices
2 cups almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 tsp salt
2 heaping tsp cinnamon
1/2 cup flax meal
1/2 cup water
4 tbsp agave nectar
1 cup raisins
1) Grind almonds, sunflower seeds, pumpkin seeds, salt, and cinnamon in a food processor fitted with the S blade. Dump the contents into a large mixing bowl, add the flax meal, and set aside.
2) Using the shredder attachment of your food processor, process the carrot, ‘zuke, and apple. Alternately, you could grind the nuts/seeds with a Vitamix, and then use a box grater for the veggies, but this recipe will work best with a food processor.
3) Add all the shredded veggies to the mixing bowl with the spices and the ground nuts/seeds. Add the 1/2 cup water and agave, and mix well with your hands. It should be pretty moist. Add carrots and mix again.
4) Return everything to your food processor, and pulse it till the veggies are a little more broken down and the raisins are all chopped up. You certainly don’t have to do this last step–you could leave the mix much coarser–but I liked the relative smoothness and even texture that re-processing gave the bread.
5) Spread the mix onto two dehydrator sheets fitted with Teflex sheets. It should be just shy of 1/4 inch thick, and very even.
6) Dehydrate at 115 degrees Farenheit for about 4-5 hours or so. Flip the dough, score it into squares or rectangles, and dehydrate on the other side for another 4-5 hours. Depending on the temperature of your home and the moistness of your dough, this may take more or less time. I pulled mine out of the dehydrator when it was nice and crispy, but you can also easily choose to leave it a little more flexible.
7) Break into pieces, and enjoy!