Banana Bread Slices (raw)

This bread makes me soooo happy. Truly. It started out as an experiment and turned into one of my favorite quick breakfast foods. I have made it twice already, even before taking the time to share it with you guys. Some days having something quick to grab and go is essential. This bread satisfies my desire for rapidity without compromising my priority of health. In my opinion it resembles pretty closely the texture of sliced bread, but a little more dense. It is chewy, soft and thick and moist as to not be mistaken for one of my crackers 😉  The recipe itself is not too sweet as I like to use honey or fruit spread on my bread. Having new delicious breakfast foods to look forward to makes for a much more easy start to my day 🙂

Ingredients:

• 1/2 cup ground golden flax seeds (I grind them in my coffee grinder), soaked in 1 cup of water for 20 minutes
• 2 cups lightly packed almond pulp (left over from making almond milk)
• 1/2 cup raisins
• 1 cup shredded coconut
• 2 bananas
• 1 tsp cinnamon
• 3 TBS almond milk

Steps:

• while the flax seeds are soaking, blend bananas, milk and cinnamon (you can mash them for a thicker consistency)
• mix everything in a bowl
• lay on a dehydrator sheet about 1/4 inch thick
• score into pieces
• put in dehydrator at 105*F for about 2 hours
• flip onto mesh screen and dehydrate for another 2-4 hours, depending on the desired consistency.
• I love to eat mine with almond butter and honey, but they are delicious just as is.

• flip onto mesh screen and return to dehydrator for about 2 or 3 hours or until desired consistency
• the bread should be soft but not too moist on the inside
• store in the fridge for about 1 week if the almond pulp is fresh

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