This recipe can be ‘cooked’ raw in a dehydrator but I do not own a dehydrator and simply use my oven at its lowest setting. Not exactly raw but doesn’t bother me. I am more concerned with whole ingredients and sticking close to what nature has given us. So, for a quick nutritious treat, just throw this bread into your oven. Anders certainly approves!
Raw Banana Bread
8 servings: 1 serving = 150 calories
3 ripe bananas *ripe bananas are essential!
¾ cup shredded carrots
¼ cup chia seeds
4 dates
½ cup raisins
½ cup chopped pecans and walnuts
2 Tbls maple syrup
not a raw ingredient but can substitute raw agave though taste wise…stick with maple syrup
1 tsp vanilla
½ tsp cinnamon
pinch of salt
I like to soak the dates for about an hour before preparing the recipe but this step isn’t necessary so do not fret. BLEND bananas, peeled carrots, chia seeds, maple syrup, vanilla, cinnamon and salt in a blender. With patience, you can blend all of these ingredients without adding any water. If you need to add water try not to exceed 2 Tbls because the more water added is more time needed to dehydrate and that could mean an extra hour or two. If you are baking this bread then water shouldn’t be too much of an issue.
Once the mixture is blended, you can set it aside and throw your dates (I cut them in half), raisins, and nuts into the food processor. Blend the nut, date and raisins until clumping into a ball. I then pour all ingredients into a bowl and combine together making sure to spread around the date, nut, and raisin love.
Line a pan with parchment paper (non-stick tinfoil works as well). Spread the mixture evenly with a spatula. My oven’s lowest temperature seems to only go to 170 so that’s what I cooked at. It will take around 3-4 hours. Luckily, since we are mainly dehydrating not baking, you really cannot burn this dish. Once it becomes ungooey then you know you the banana bread is ready. To make this a true raw dish, you can always use a dehydrator. To bake faster, bake at 350…it should take around 15-20 minutes.
