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Recipes

Raw Cornbread [Vegan, Gluten-Free]

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Get ready for the ultimate raw, vegan, gluten-free and nut-free cornbread! This raw bread is crispy on the outside like toast, soft on the inside like real bread. As a bonus, it's made with whole ingredients like pumpkin seeds, oats, red bell pepper, fresh corn and flax seeds. Cut the pieces thick for a hearty meal by itself, or make a sandwich with your favorite toppings. I have a feeling this bread would go perfectly with a bowl of chili!

Raw Vegan Cornbread [Gluten-Free]

Serves

8

Ingredients

  • 2 cups pumpkin seeds
  • 2 cups rolled oats
  • 1 cup corn (approximately 2 ears)
  • 1/2 cup red bell pepper
  • 2 tablespoons ground flax seeds plus 3 tablespoons water
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon salt

Preparation

  1. Mix together the flax seeds and water. Set aside and let sit for 15-20 minutes.
  2. Blend the pumpkin seeds to make pumpkin seed flour. Set aside 1 cup of the flour and continue to blend the other cup of flour until it turns into pumpkin seed butter.
  3. Blend the oats to make oat flour.
  4. Cut the corn off the cob and de-seed the red bell pepper.
  5. Toss the corn, red bell pepper, pumpkin seed butter, and flax seed mixture into the blender and blend until smooth.
  6. Either hand mix all the ingredients together or throw it all into a food processor. It should form a large ball of dough that you can shape into a loaf with your hands.
  7. Put the loaf of bread onto a ventilated dehydrator screen or a baking sheet. Dehydrate or bake at 165°F for 1-2 hours, then slice the bread into 12 pieces. You can cut them thinner if you plan on making sandwiches.
  8. Continue to dehydrate at 115°F, or bake at the lowest temperature with the door cracked open and preferably the convection fan turned on. It’s done when it’s either lightly toasted and still a little soft on the inside, or heavily toasted and crunchy.

Notes

The dehydrating process takes anywhere from 4-12 hours, depending on how thick your slices are and how dry you prefer them to be.

If the dough is too wet, add more oat flour. If the dough is too dry, add a little water.

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AUTHOR & RECIPE DETAILS


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Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.


Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle”. When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.

AUTHOR'S COOKBOOK CAN BE FOUND HERE.

 

 

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