Happy Friday friends!
Today we have a fun and different recipe for you to enjoy. We were surprised by this recipe to be honest. At first we were a little nervous that it would not come out.
But a few hours in the dehydrator and after a few bites we were impressed. It was different. Good different.
It really tasted like a soft piece of bread! And it is raw! And gluten-free! You know we make versions of raw gluten-free flatbreads over at our bakery that have always been a big hit but we never attempted a more thick, softer bread till now.
Here is a quick overview of Maqui powder – it contains antioxidants, a good source of Vitamin C, and a natural anti-inflammatory food! This berry is full of health benefits, check out more benefits of the Maqui powder.
After some discussing of what to do. We knew we wanted something DIFFERENT!
And PURPLE BREAD sounded like a great possibility. But what would we make it out of?
We made a large batch of pumpkin seed milk and had all this leftover pulp. And then the light bulb went off – use the pulp to make our raw gluten-free bread! Another great thing about this recipe is that has a very short ingredient list!
Pure2raw: Raw Purple Bread (raw, gluten-free, vegan, soy-free, low sugar)
- 2 cups of pumpkin seed milk pulp, our pulp was wet not dried pulp (you can use any nut or seed pulp for it)
- 2 tbsp lucuma (may use maca, coconut flour, or any nut or seed flour)
- 2 tsp maqui powder (this is what makes it purple)
- 2 tsp xylitol (this bread was not real sweet, so increase if you want a sweet bread)
- 3 tbsp chia seeds
If you do not have any seed or nut milk made up than you will need to make some up for this recipe. As this recipe does best with fresh pulp. And who doesn’t love fresh homemade nut or seed milks?
Next grab a large bowl and place all the ingredients into the bowl and stir. Pretty simple right?
Next take your bread batter and pour onto a dehydrator sheet and shape into any form of bread you would like.
Place sheet into your dehydrator and let it dehydrate for overnight (about 6-8 hours). Check to see if it as dry you want, if not than let it dehydrate a little longer.
Top your raw gluten-free PURPLE bread with any toppings of choice.
We ended up making a mock-PB looking spread: basically we mixed together some lucuma powder, vanilla, and yacon syrup with a splash of water and stirred. To our surprise again we had a mock-PB looking sauce that tasted yummy!
Wait! What if I do not have a dehydrator? How can I still make this bread?
We would suggest putting the bread batter on a cookie sheet and spread into a shape you would like. And place in a oven around 325 degrees for 30-40 minutes and check to see how the bread dough is doing. If it is still too soft than let it go another 15 minutes or till your bread gets to the texture you desire. **we did not make it in the oven so these are just rough thoughts on what to do
Questions please let us know! For the xylitol you may use some drops of liquid stevia or maple syrup. If you use maple syrup we will recommend using 4 tbsp chia seeds.
For those of you who do have a dehydrator and unsure of what to use it for…this is a great recipe! Enjoy!
Purple bread anyone?
We hope you enjoy this purple bread. We sure did!
Till next time,
back in the kitchen for us, been busy here at the bakery! hope everyone has a wonderful day!