Raw Vegan Spinach Bread Recipe


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Spinach is high in vitamins A, C, E and K, thiamin, vitamin B6, folate, and niacin as well as zinc, iron, magnesium, calcium, phosphorus, potassium, copper, and manganese. With so many nutrients, why wouldn't you want to find more ways to add it to your diet. Plus it is the perfect way to use up wilting spinach before it turns into green slime in the bottom of your fridge!

 

Servings: 14 Rounds

Ingredients:

 1 Medium Onion
 ½ A Courgette (aka zucchini)
 3 cups Packed Spinach Leaves
 8 Dates
 ½ cup Water
 ½ cup Almonds
 ¼ cup Sunflower Seeds
 ¼ cup Sesame Seeds
 ¼ cup Ground Linseeds (aka flax seed)

Directions:

1

Put the dates, courgette, onion and water to the blender and blend until smooth.

2

Add the almonds and sunflower seeds and give it a brief buzz to cut into coarse pieces for a little crunch.

3

Stir in the ground linseeds and sesame seeds.

4

Spread out on a non-stick sheet for the dehydrator - I use silicone sheets. I did my spinach bread mix approximately 1cm / 1/2 inch deep - spooning it into a cookie cutter for a round shape.

5

Dehydrate for approximately 2 hours. To flip over and remove the non-stick sheet, place a second tray over the top, hold the edges tightly and flip it the other way up. You can gently peel away the silicone sheet after. Dehydrate for a further 4-6 hours for a bread like texture or 8-10 hours for a cracker.

6

I love to pair it with avocado, radish, apple and lettuce for a yummy filling sandwich.

 

Ingredients

 1 Medium Onion
 ½ A Courgette (aka zucchini)
 3 cups Packed Spinach Leaves
 8 Dates
 ½ cup Water
 ½ cup Almonds
 ¼ cup Sunflower Seeds
 ¼ cup Sesame Seeds
 ¼ cup Ground Linseeds (aka flax seed)

Directions

1

Put the dates, courgette, onion and water to the blender and blend until smooth.

2

Add the almonds and sunflower seeds and give it a brief buzz to cut into coarse pieces for a little crunch.

3

Stir in the ground linseeds and sesame seeds.

4

Spread out on a non-stick sheet for the dehydrator - I use silicone sheets. I did my spinach bread mix approximately 1cm / 1/2 inch deep - spooning it into a cookie cutter for a round shape.

5

Dehydrate for approximately 2 hours. To flip over and remove the non-stick sheet, place a second tray over the top, hold the edges tightly and flip it the other way up. You can gently peel away the silicone sheet after. Dehydrate for a further 4-6 hours for a bread like texture or 8-10 hours for a cracker.

6

I love to pair it with avocado, radish, apple and lettuce for a yummy filling sandwich.

Raw Vegan Spinach Bread Recipe

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