The Plantbased & Un-cooked Experience

Mango Bread

This bread is one of my favorite breads. I made it with all the gluten and nut allergies in mind.

Vegan, Raw, Gluten-Free, Nut-free, Soy-Free, Corn-Free, Contain Oats*

And for those who are not sure: vegan = no dairy

* The oats can be replaced by buckwheat groats (different texture)


  • 1 mango
  • 3 large carrots
  • 1 cup oat groats, soaked
  • 1 cup sunflower seeds, soaked
  • 1/4 cup hemp seeds
  • 1 cup flax seeds, ground
  • 1 cup sesame seeds, ground
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1/4 cup agave nectar
  • Pinch of Himalayan Pink Salt

To make

  1. Add the ground flax and sesame seeds to a bowl and set aside.
  2. Add the remaining ingredients to a food processor and process until smooth. add a little water if too thick.
  3. Add the sesame and flax seeds to the mixture and blend in
  4. Spread out the dough on a Teflex sheet on a dehydrator tray – spread evenly and not too thick – about a 1/4 inch/0.6 cm
  5. Dehydrate at 145F for 1 hour
  6. Dehydrate another 4 hours at 105F – 118F – flip over and dehydrate another 10-12 hours or until the bread is dry, but still soft and flexible.
  7. Cut into the sizes and shapes you like

Check out my blog, where you can see how you can make a sandwich with this bread and add a delicious Coconut Curry Spread for amazing flavors.


Dehydration times are always estimated, as the quality of the food, inside temperatures, moisture in the air and your brand of dehydrator influence the dehydration times. there are also individual beliefs about dehydration temperatures ranging from 105F – 118F, so it gives you a choice.

Coconut Curry Spread

Tired of always eating hummus? Try this delicious Coconut Curry Spread. It’s great in Sandwiches, wraps and as a dip with crudités. 

Vegan, Raw, Gluten-Free, Nut-free, Soy-Free, Corn-Free, No grains, No legumes


  • 1/2 coconut, unsweetened and shredded
  • 1 tsp coconut oil
  • 1/2 cup olive oil
  • 1/2 cup sunflower seeds
  • 1 tblsp hemp seeds
  • 1 tblsp agave nectar
  • 1 tsp ginger, grated
  • 1 clove garlic
  • 1/2 tsp cayenne
  • 2 tsp curry (medium strong)
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tblsp lemon juice
  • 1 tsp Himalayan Pink Salt
  • 1 cup purified water

To make

Add all ingredients (except the water) to a high speed blender. add in the water as needed. It could be more or less water depending on the climate you live in. the spread should be smooth and creamy.

Check out my blog, where you can see how you can make a sandwich with a Coconut Curry Spread