Sundried Tomato Almond Bread

Almond pulp (or almond flour) can be used in all sorts of desserts, breads, cakes etc. One of my favorite things to do is to make raw, dehydrator bread. It's really easy, and since I make almond milk 2 or 3 times a week, almond pulp is always on hand. This is an extremely versatile RAWcipe, working with the almond pulp as a base you can really add whatever you want and make it your own.

What you'll need:
2 c. Almond Pulp
1/2 c. Sun dried Tomatoes ( I like to re hydrate mine in olive oil over night first, but dry works too)
2 tbsp. Garlic Powder
2 tbsp. Onion Powder (or really finely diced onion works also)
1/4 c. Olive Oil

(Makes 8 to 10 "slices" depending on the thickness you make them)

1) Pulse the dried almond pulp for about 60
seconds to get a finer mixture


2) Add in the sun dried tomatoes, oil, garlic and onion powder. Pulse until all is evenly incorporated

3)Press into whatever shape/form you
choose. I don't mind getting a little
dirty so I just use my hands.

4)Dehydrate at 45C/115F for 8 to 10 hours.
if  you're able to, flip half way through. if you
can't ... no worry beef curry they'll still turn
out juuuuuuuust fine.

Store in an airtight bag/container in the fridge

RAW Carrot-Ginger BREAD

    This recipe is super easy and a great way to use the leftover veggie pulp from juicing. Depending on how long you dehydrate it for you can get a nice soft bread for sandwiches or a more cracker like bread that's great with dips or spreads.

What you'll need:
3 C carrot-apple-celery pulp from juicing
1/2 C dried currants (or raisins)
1/2 C ground flax seed mixed w/ 1/2 C water
3 inches of fresh ginger, peeled
2 T extra virgin olive oil
3/4 t himalayan pink salt (or sea salt if you're not as pretentious as me)

 

1. mix ground flax seed in water and let sit until goopy
2. puree veggie pulp in food processor until fine
3. add currants and ginger, pulse until there are no whole currants left
4. add flax goop, EVOO and salt, blend until smooth
5. spread mixture evenly on a parchment-lined dehydrator tray (or 2) with ~1 cm thickness
6. with a knife, score the mixture into sections slightly larger than the slices of bread you want (if you score all the way down to the parchment, the pieces will shrink apart from each other quite nicely)
7. dehydrate at 41 C for 4-6 hours, until the slices hold together enough to flip
8. flip each slice and dehydrate for another ~4 hours or until your desired texture (it also works okay if you dehydrate it overnight and then flip and dehydrate until the other side is dry to the touch)