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Cinnamon Date Manna Bread Pudding

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My friend, and YumUniverse contributor, Maya Henderson, turned me on to Cinnamon Date Manna Bread on a recent trip to Whole Foods. I was familiar with regular Manna Bread, but Cinnamon Date Manna Bread? Yum! Maya claimed that it had been on her craving list the past week and that it “tasted great with coconut butter on it.” I got home, tried one slice, and one slice became two and then my wheels started turning. I ended up experimenting with a bread pudding recipe using this tasty sprouted bread, a non-dairy vanilla bean cream sauce and a dairy-free caramel sauce. You can bake this recipe in the oven at a low temperature or dehydrate it to maintain the enzymes in the sauces.

Manna Bread is an unleavened cake-like bread made from sprouted whole grains. It is high in fiber, yeast-free and has no added sweeteners or artificial preservatives. It comes in other flavors that you can experiment with like Carrot Raisin and Banana Walnut Hemp. I’m sure both are just as yummy with this recipe. Manna bread is not a raw food, but because it is sprouted and enzymatically active, many raw foodists eat it.

Makes: approx: 2 servings  |  Preparation Time: 2hrsDehydration Time: 4hrs

Tools:
Blender
Dehydrator (optional)

Ingredients:
1/2 loaf or 6 slices (1/2″ each) Cinnamon Date Manna Bread

For Caramel Sauce:
5 Medjool dates
1/3 cup raw agave nectar (can substitute organic maple syrup, organic brown rice syrup, raw yacon syrup or raw honey to taste. Note that honey isn’t considered “vegan” and maple syrup and brown rice syrup aren’t considered “raw”)
1/4 tsp fine ground Celtic or Pink Himalayan sea salt
1/4 cup pure water

For Vanilla Cream Sauce:
1 vanilla bean pod
2/3 cup young coconut meat
2/3 cup soaked raw cashews
1 1/2 cup coconut water
1 Tbsp cold-pressed raw coconut oil
1/4 tsp cinnamon
1/4 cup raw agave nectar (can substitute with sweeteners above)
Pinch fine ground Celtic or Pink Himalayan sea salt

Let’s Get Started:
Slice your Manna Bread and set aside. Prepare your Vanilla Cream Sauce. Open your vanilla bean pod and place vanilla bean seeds and all other Vanilla Cream Sauce ingredients in the blender and mix until thoroughly blended. Set aside about 1/2 cup of Vanilla Cream Sauce for topping post-baking/dehydrating.

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If preparing in the oven:
Butter your slices with some coconut oil (optional) and place slices in a glass pie pan or shallow glass casserole dish. Make sure to pour some Vanilla Cream Sauce in the bottom of the dish before you place your slices in it. Pour Vanilla Cream Sauce over your slices and place in the oven set at a temp of 200° for 2 hours. In the meantime, thoroughly blend all the Caramel Sauce ingredients and set aside.

If preparing in the dehydrator:
Butter your slices with some coconut oil (optional) and place slices in a glass pie pan or small, shallow glass casserole dish that will fit in your dehydrator. Make sure to pour some Vanilla Cream Sauce in the bottom of the dish before you place your slices in it. Pour Vanilla Cream Sauce over your slices and place in the dehydrator set at a temp of 100° for 3-4 hours. In the meantime, thoroughly blend all the Caramel Sauce ingredients and set aside.

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If preparing in the oven:
Bake for about 30 minutes and re-coat the Manna Bread with the Vanilla Cream Sauce from the dish. You can do this as many times as you like over the 2-hour baking time.

If preparing in the dehydrator:
Dehydrate for about 1 hour and re-coat the Manna Bread with the Vanilla Cream Sauce from the dish. You can do this as many times as you like over the dehydration time.

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When time is up, remove your pudding from the oven. Select a lovely dish and place a warm slice of pudding on the dish. Scoop out some warm Vanilla Cream Sauce onto your slice. Spoon some Caramel Sauce on top. Then place another warm slice of pudding on top the “dressed-up” slice and, you guessed it, top with warm Vanilla Cream Sauce again and Caramel Sauce again. Drizzle some of the Vanilla Cream Sauce we set aside in the beginning onto it all. Enjoy!

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Feel free to assemble or stack the slices for this recipe any way you like. Chop it up into pieces when you bake, make your stack 3 or 4 slices high, add golden raisins to the recipe or pecans. You can even dehydrate or bake longer for a more moist pudding. Have fun with it.

NOTE: Look for unique ingredients in your local health food store and try the bulk section for the cost savings. Manna bread is in the freezer section of your health food store. Ask your grocer to stock the ingredients that you need.


Where to purchase some of the unique ingredients online:

Find Agave Nectar, raw, wild-harvested honey, raw Yacon Syrup, salts and coconut oil at Sunfood Nutrition.

You can find the following at Amazon:
Fine Ground Celtic Sea Salt
Raw Honey

Coconut Water
Pink Himalayan Salt (Pack of 3)
Organic Maple Syrup
Fresh Young Coconuts (Set of 3)
Organic Extra Virgin Coconut Oil
Organic Fair Trade Raw Honey (Pack of 3)
Himalayan Crystal Sea Salt
Organic Maple Syrup
Organic Brown Rice Syrup
Raw Organic Organic Manuka Honey
Raw Organic Agave Nectar

RawGuru carries:
Raw, Organic Yacon Syrup
Raw, Premium Amber Agave Nectar
Truly Raw, Organic Vietnamese Cashews
Fine Ground Celtic Sea Salt
Raw, Cold-Pressed Coconut Oil
Certified Organic Makuna Honey
Organic Young Green Coconuts (Case 10)
Organic Young Thai Coconuts (15lb Case)
Raw, Organic, Young Green Coconut Water (8, 16 oz bottles)
Raw, Organic, Young Green Coconut Water (Gallon)
Fine Ground Pink Himalayan Salt
Organic Young Coconut Meat (Vacuum Sealed)

Recommended appliances:
Vita-Mix 1700 Turbo Blend 4500 Countertop Blender
Excalibur 3500 Deluxe Series 5 Tray Food Dehydrator

I know that these appliances are expensive—I bought them both for my own kitchen after all. But please know that they are an incredible investment and reliable tools that you will have for a very long time. I use the dehydrator every week to make snacks to keep in my purse, at my desk, at work or in my car so when hunger hits, I’m not tempted to purchase or eat junk. The dehydrator is pretty fun too, you can dehydrate almost everything. I use my high-powered blender every day for smoothies, milks, sauces, dressings, desserts and more. The pain of the pricetags are a distant memory at this point, with only hundreds of tasty meals as replacement.

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