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Writer's picture6D Living

Sweet Buns/Bread - Whole Plant Nutritional Deliciousness

Updated: Jul 22

We are creating Sweet Buns - the consistency of soft bread, full of whole plants and oh so yummy to enjoy as a snack. The buns are gooey on the inside and have a distinctly filling bread-like consistency, once completely cooled.


That is, if you can wait that long to eat one! I cannot. I love to enjoy one (sometimes two!) of these sweet creations right out of the over, nice and hot! Enjoy these sweet buns for break-fast or as a healthy snack during the day, knowing that your sweet tooth is being satisfied with whole plants, which contain plenty of fiber and nutrients for your digestive 'critters' to enjoy!


Bread on the outside - Ooey-Gooey on the inside!





Plants

4.5 C Orange Juice (with the pulp)

2.5 C Raspberries (shown are organic frozen raspberries)

2.5 C Red Lentils (dry measurement)

2 Vanilla Bean Pods

1 C Cranberries (dried, without oil or sugar)

1 C Psyllium Husk (ground)

1/8 C Dehydrated Strawberries (ground)*

2 TBSP Aluminum-free Baking Soda



Spices

3 tsp Vanilla Spice

2 tsp Ceylon Cinnamon


*not shown in the ingredients photo



Preparation/Soaks

Soak the red lentils for 6-8 hours; rinse well

Note: Some people like to soak the lentils, rinse and then sprout them before making the bread - they claim that the sprouting reduces bloating in the GIT


 

Guidance

Blend Red Lentils - 2.5 C Orange Juice - 3 tsp Vanilla Spice

Use your preferred blending appliance

Pour into a large mixing bowl





Guidance

Dice 2 Vanilla Bean Pods

Add to the large mixing bowl with 2.5 C Raspberries

Mix with a large spoon

Allow to sit for 15 minutes (to defrost the raspberries a bit)*


*If you used fresh raspberries, there is no need to allow the mixture to sit





Guidance

Add 1C Cranberries - 2 tsp Ceylon Cinnamon to the large mixing bowl

Mix with a large spoon

Add 1 C Psyllium - 2C Orange Juice - 1/8C Dehydrated Strawberry Powder

Mix with a large spoon

Allow to sit for 15 minutes for the psyllium to 'gel'







Guidance

Add 2 TBSP Aluminum-free Baking Soda

Knead/Mix by hand

Form into balls - the mixture is super gooey!

Place on a baking paper in your preferred baking pan






Guidance

Bake at 170C/340F for 20-30 minutes (depending on your stove)

Allow to cool and store in an air-tight container in the refrigerator - or freeze them!






 




Be well

Stop.Breathe.Focus.Move.Flow.










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