Saturday, October 13, 2012


Ok, I have to admit, even though I love eating raw,  sometimes I do miss eating some of those comfort foods I use to eat. Just the thought of it.  Not always, but occasionally.  You can imagine how happy I was when I came across this idea of using your favorite sprouted bread for french toast.  I saw this recipe in Raw Food Real World.  You soak it the milk mixture and then dehydrate it.  Perfect.  This is what you would call a clean french toast.  It's not all buttery and rich like the french toast you would make with brioche and eggs.  But as Matthew Kenney put it, "...eating that kind isnot even remotely appealing anymore and would just make me feel gross. To me, this is a really tasty indulgence that is (of course) good for you!  It's a nice thing to make for a cold weather brunch."  I second that.  This really is a tasty breakfast with no guilt.

My husband I really love Manna Bread.  It may seem a bit dense to some people because they do not use any levening agents and they use sprouted whole grains, but if you dehydrate it or toast it, it really lightes it up.  Manna Bread is a cake-like, sprounted bread, yeast free and vegan organic.  Its free of salt, no oils, no sweeteners, no leavening agents.  It is Organic Certified and Kosher Certified.  For more information about their sprouted bread, click HERE.  We get our favorite flavors Banana Walnut Hemp and Fig Fennel Flax at our local Whole Foods Store in the freezer section.
The ingredients for this Manna Bread are:  sprouted organic wheat kernels, filtered water, organic black mission figs, organic oat flour, organic flax seeds, organic flax seeds, organic fennel seeds, organic poppy seeds, organic pumpkin seeds, organic sunflower seeds, organic sesame seeds.  So delicious!




1 loaf of Fig Fennel Flax Manna Bread, cut into 1/2 slices
3 cups of almond milk
1/2 cup maple syrup
1 tablespoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt
Place the bread slices into a shallow baking dish.  In a medium bowl, wisk together the nut milk, maple syrup, cinnamon, nutmeg and salt.  Pour over the bread slices to cover.  Move the pieces of bread around to make  sure they are being soaked on all side.  The bread does get a little fragile so handle with care.  Allow the bread to soad for 30 minutes on each side.
Let the milk drain off each slice and transfer the soaked bread to your lined dehydrator tray and dehydrate at 115 degrees F for 4-6 hours or until the tops are dry.  Flip them over onto the dehydrator screen and dehydrate further for approximately 4 more hours or until dry and slightly crisp on both sides.
If you make these ahead of time and refrigerate them, return them to the dehydrator for about an hour before serving, to warm them through to recrisp.
Top with your favorite fruite and or nuts and drizzle with maple syrup.
So delicious.



Britney Manuel said...

Gotta get that manna bread to try this.

Felicia said...

Hi Britney, I love this bread... so tasty and filling. xF

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