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Raw Vegan Breakfast Bar


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"a raw vegan semi sweet snack"

Serves 24 | Prep Time 30-45 min | Cook Time 18 hours dehydrator

Why I Love This Recipe

In my efforts to find a crispy breakfast type snack that can be made ahead of time, stores well and is raw vegan, I came up with the breakfast bar. It uses the prime part of your juice pulp (carrots), is just the slightest sweet, stores well and can also be made a frozen. Best to dehydrate at bit (2 hours) to crisp them up prior to eating if you have frozen them.


Ingredients You'll Need

3 cups juice pulp - carrot is the best
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup dried apricots diced
1/4 cup pumpkin seeds
1/4 cup flax seeds
3-4 Tbsp maple syrup or 1/4 cup date paste
3 Tbsp ground flax
2 Tbsp sesame seeds
1 Tbsp psyllium husks
2 Tsp maple or vanilla extract
1 Tsp cinnamon
1/2 Tsp mesquite powder
1/4 Tsp salt
1 large ripe banana
1 cup water


Directions

Blend the ripe banana and water until smooth - or mash banana with a fork and mix in the water. Set aside


Add all other ingredients into a large mixing bowl - mix it together - then add the banana water and incorporate it all well. Let the mixture sit for 15-20 minutes stirring a few times. Moisture will absorb as the flax and psyllium do their thing.


Spread onto a non-stick dehydrator sheet - I use 2 sheets with each part measuring approx 8x10 x 1/2 inch high. Score out your shape (12 bars). Dehydrate at 115F for about 18 hours - flipping part way through. I often flip around the 12 hours.
The end result is a crispy but not hard delicious breakfast bar.
Serve with almond butter or eat them on their own. They taste amazing straight out of the dehydrator, and can be frozen for future use.


Pairs Well With

Almond butter and a warm cacao drink


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