Banana Bread – makes 12-14 5″ pieces
1 cup ground golden flax (or dark)
1 cup ground sunflower seeds
1 cup water or more as needed
2 tsp cinnamon
1 tsp vanilla or 1 vanilla bean scraped
1/3 cup coconut sugar crystals or other sweetener
2 Tbs coconut nectar or maple syrup
1/4 tsp sea salt
2 bananas, sliced
1/4 cup chia seeds – optional
1/4 cup chopped walnuts – optional
Mix flax, sunflower seeds, 2 bananas, cinnamon, sweeteners, water, vanilla, salt together in a food processor & then spoon into a large bowl. Now mix in sliced banana & chia & walnuts if you are using them. Spread mixture, 1/2″ thick, onto a teflex sheet & dehydrate at 135 for 2 hours. After 2 hours flip bread off of teflex sheet & continue to dehydrate another 4-6 hours at 115. Now slice your banana bread into pieces & continue to dehydrate another 8 hours or until desired texture is achieved. Serve with a sweet coconut oil while warm. YUMMMMM!
Sweet Coconut Oil Butter
1/4 cup coconut oil
1 tsp cinnamon
1 tsp cacao
1 Tbs coconut nectar or maple syrup
Warm mixture & mix together to spread on banana bread.
And Stupendous Smoothies with the dynamic Kids Gone Raw duo at Modern Vegan Cooking School on March 6th! We’ll be making 5 smoothies from our rawsome e-book “Smoothies Gone Raw”! Sign up today! E-mail Chris McClay to register: email@example.com
And in case you didn’t know, vegan chef, Chad Sarno will be at Whole Foods Market in Portland, Maine on Monday, March 4th doing a talk & demo. The fee is $25 & you get an autographed copy of Chad & Kris Carr’s latest book, Crazy Sexy Kitchen.
There are still spots in the 7:30pm seating.
Call WF Customer Service at 774-7711 to register!