RAW! Apple & Mango Soft Bread

This is another fantastic, delicious RAW! recipe.
I use a Sedona Dehydrator http://www.tribest.co.uk/Dehydrating-and-Humidifying/Sedona-Dehydrator?gclid=CJ6G6qfZ2LQCFW_KtAodjX4Ahw
but if you do not have one then an oven can work OK.
These are another flatbread, great for snacks, for pack lunches and children will love them, I have to stop my children scoffing them all as they come out warm from the dehydrator (the RAW! Spring Greens are by far the most popular – recipe another day)
So once again an absolute treat with no worries about feel bad or even getting a headache from too much caffeine or a bit sick from too much sugar .. these have none, go on – you will be converted
(There is an option for adding Agave nectar, but these really don’t need it, but if you are wanting to convert children then perhaps you will find it helpful)
RAW! Apple & Mango Soft Bread

1/4 cup psyllium husk
30 g / 1 oz Chia seeds
1/4 cup goji berries
1/4 cup Matcha powder (or 1 cup miracle matcha)
1/2 teaspoon celtic sea salt
60 g / 2 oz ground almonds
120g / 1 lb linseeds
60 g / 2 oz sunflower seeds
120g / 4 oz grated carrot
240g / 8 oz grated apple
60 g / 2 oz Mango Chopped (dried)
60 g / 2 oz dried Papaya
2 tsp vanilla extract
1 clementines zested and juiced
1 lime zested and juiced
125 ml water
1 tbsp Agave Nectar (optional)



Line the trays with parchment paper.
In a large mixing bowl stir together the psyllium husk, chia seeds, Matcha powder and goji berries (or the Miracle Matcha if you have it) and sea salt

Process nuts, sunflower seeds, linseeds, in a coffee grinder, to a fine meal.
Into a sturdy liquidizer (or food processor) add in chopped mango, carrot, apples, clementine and lime zest and juice, vanilla and water and process again until well mixed and pourable. (If you are using the Agave nectar or another liquid sweetener add it now)
Add ground nut and seed mix into the large bowl of husks etc and I’d use a balloon whisk to mix it all well.

Pour in the liquidized fruity mix in now and again give it a good mix with the whisk, work quickly as it will thicken quickly.

Once it is combined well spread it evenly across the trays.
Use a knife now to score the breads into the sizes you will want to eat them 🙂 (Nearly there now)
Set the oven to its lowest setting 225˚F 110˚C Gas 1/4. And allow them to dry for 4 hours.
If you have a Dehydrator then dehydrate at 68ºC for an hour. Reduce to 58ºC for about 8 hours or done but moist and soft still.
Half way through turn the trays around and flip the breads over so the top is on the bottom.
Stores in a cool place for 3 weeks
If you added any sweetener then store in the refrigerator for 7 days.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
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