Carrot Raisin Bread

This bread is from Living on Live Food by Alissa Cohen. It came out a little dry, but when I topped it with the Cream Cheese Frosting I'd used on my Carrot Cake, it worked. Me, Rom, and Raymond ate it all it up. Rom even asked if there was more left. That's always a good sign.

Carrot Raisin Bread
2 cups sprouted wheat berries
1/2 c. dates, soaked and pitted
1/10 teaspoon nutmeg
1/10 teaspoon cinnamon
1 c. shredded carrots
1/2 c. raisins, soaked for 1/2 hour

In a food processor (FP) blend the wheatberries and dates until smooth. Add the nutmeg and cinnamon and blend again. Remove "dough" from the FP and place in a bowl. Add in the carrots and raisins. Fold them in until well-mixed. Form the dough into a round loaf on the mesh dehydrator screen for 16-24 hours. Turn over after 8-10 hours.

I left mine in for 24 hours. Since the bread was a tad dry, I'll leave it in 16-18 hours next time.

Cream Cheese Frosting
From Have Your Cake and Eat it Too! by Monique Bastien.
2 cups cashews, soaked
Juice of one large lemon
1/4 cup agave or raw honey
1 teaspoon vanilla extract
2-4 tablespoons water, orange juice, or another juice
1 tablespoon coconut butter (optional)
Blend all ingredients in an food processor. Add a little water at a time until smooth.

Love,
Althea ◦

Carrot Raisin Bread