Raw carrot banana bread WFPB

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 141.6

Total Fat: 8.5 g
Cholesterol: 0.0 mg
Sodium: 4.4 mg
Total Carbs: 16.3 g
Dietary Fiber: 2.8 g
Protein: 3.5 g

View full nutritional breakdown of Raw carrot banana bread WFPB calories by ingredient

Introduction

This is an amazing recipe for a food dehydrator, has all natural whole food ingredients. Easy to make, Super delicious! This is an amazing recipe for a food dehydrator, has all natural whole food ingredients. Easy to make, Super delicious!

Minutes to Prepare: 30

Minutes to Cook: 500

Number of Servings: 24

Ingredients

4 serving Bob's Red Mill Almond Flour - per 1/4 Cup

1 cup, packed Raisins

1 cup, chopped Walnuts

1 cup, grated Carrots, raw

4 medium (7" to 7-7/8" long) Banana, fresh

4 date, pitted Medjool dates

1 tsp Vanilla Extract

1 tbsp Cinnamon, ground

8 tbsp All Natural Raw Almond Butter (MaraNatha)

Directions

Soak dates in water for at least a half hour to soften them up. Drain water and remove pits and place in processor with 1 tsp of water and puree into a thick paste. Next, chop your walnuts roughly into small pieces. If you do not have carrot pulp on hand, make some carrot juice for yourself to get some pulp (or use grated fresh carrots). Mash the bananas. Add all the ingredients to a bowl and mix thoroughly.. Flatten on a Teflex sheet to about 1/4â€³ thick. Dehydrate at 105-115 for about 14-18 hours or until you are happy with the consistency. Make sure to flip half way through to â€œcookâ€ both sides! (Recipe from The Green Lean Bean) Serving Size: Makes 24 two inch squares

Number of Servings: 24

Recipe submitted by SparkPeople user SPEAKNSPELL71.