This raw bread is one of many variations that I make and it never fails to make me so happy every time I pull a batch out of my dehydrator. It is soft and moist just like sliced bread but it doesn’t leave me feeling too full or sluggish like I can sometimes get when eating bread. Not only that, but it is packed with nutrients making this bread and and butter breakfast not just something to fill up my belly but something to nourish and fuel me for several hours in my day!
The vegan butter is a twist on my childhood favorite. I grew up eating vegan butter that my family would make. I actually preferred eating that over butter, even though I grew up in the country in France where the butter we got was freshly made in our neighbors barn. Don’t get me wrong, that butter still tasted amazing to me, but on a regular basis, I preferred lathering my bread with the vegan homemade stuff. I remember my family using vegetable margarine, which I am not a fan of so I replaced it with coconut oil, which adds a really great flavor in my opinion. But if you are not a coconut fan, you can replace the coconut oil with another vegan oil or butter of your choice.
This butter if full of healthy fats, super easy to make, and lasts a really long time in the fridge!!! Several months I would say. But I usually make a small batch so that we go through it in several weeks.
The bread is a variation of this bread. I did not put coconut this time and used brown flax seeds instead to the golden. It was equally delicious.
Vegan Butter Recipe (raw):
- 1/4 cup tahini
- 1/4 cup coconut oil
- 1/2 cup nut butter (I mixed almond and hazelnut)
- use all raw ingredients if you want to keep this recipe all raw, but I have to admit I prefer the flavor of toasted nut butters
- in a double boiler (or a glass dish over a boiling pot) melt all ingredients together
- store in a jar or ramekin in the fridge
- use just as you would any other butter!