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raw vegan, gluten free lemon and raspberry bread recipe

raw lemon and raspberry bread

So if you have been watching me on the social media, (Facebook , instagram ) you know I had just come back fem being on Holiday. I have to say it was one of the best holidays. I was feeling quite exhausted and often wondered why I was doing what i do (even though I am pretty sure why and absolutely love what i do…)

Spending every day with my daughter was amazing. She is 12 years old now so you can imagine its not always straight forward. But even those sticky moments are the times I appreciate.

Great thing about Hawaii is that the Ocean is so warm! we swam with amazing tropical fish and even saw a turtle. It really made me feel small in a good way. I felt so looked after by this magnificent Earth. I felt like I was part of the nature (sometimes we forget this living in a busy life, right?)

I was ready to come home though. I missed (un)cooking! Pottering around, experimenting in the kitchen just what I do and love.

It’s so good to have plenty of lemons around. here is a comforting raw bread recipe for you. I made with luo han guo but you can also use other sweeteners. In that case you will need to increase the amount by quite a lot.





50ml hemp protein powder

80ml chia seed meal

1 1/2 cup almond flour (left over from making almond milk)

1/2 cup desiccated coconut

20ml luo han guo ( or more to taste)

20ml psyllium


3/4 cup lemon juice

1/8 cup irish moss gel

Add later:

3/4 cup raspberry

zest of 1 lemon


mix lemon juice, melted coconut oil, stevia


Place all the dry ingredients in a dry vitamix and make them into a flour like texture

take it out and put aside

blend all the wet ingredients and mix

put raspberry and lemon zest and mix well in a  bowl.

pack tightly then slide out of the mould (or bowl) and place onto a mesh.

Dehydrate till dry on the outside and still moist inside

drizzle the frosting and serve


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