This kind of bread is one that makes my insides dance. It is so flavorful, delicious, nutritious and filling, while remaining light and wholesome for the body. I make so much almond milk, I am often finding new ways to use the left over pulp. Making flatbreads has been my favorite way to use it lately. These breads are such a great alternative to conventional bread in my opinion, because they retain all the nutritional value of the ingredients without compromising my digestion, while still feeling like I am eating a slice of soft bread. I get to choose exactly what flavor it’s going to be while using left over ingredients from previous recipes in order to minimize waste. All around win if you ask me!
I have been eating this bread mostly as is because it is that flavorful and there is no need to spruce it up with anything other than the occasional avocado. But we went on a hike last weekend, and I made a sandwich with it, and it was one of the best sandwiches I’ve had a VERY long time. This sandwich had hummus, avocado, lettuce, tomato and sauerkraut. I am drooling just typing about it. I might have to revisit my no sandwich at home policy (that’s not a real policy, I just made that up, but I never eat sandwiches at home, feeling like they are a portable food made to be had when eating with utensils is not so convenient).
- 2 cups packed almond pulp (left over from a making almond milk)
- 1/3 cup psyllium husk
- 1 tsp real salt
- 1/4 cup ground flax seeds (I bring them in my coffee grinder), soaked in 1/2 water for 10 minutes
- 3/4 cups sun dried tomatoes (I used those soaked in olive oil, but any will do)
- 1 TBS fresh oregano,chopped
- 2TBS fresh parsley, chopped
- 1 TBS olive oil
- 2 cups water
- 1/2 cup pitted green olives, sliced
- 1 cup sprouted lentils
- put everything but olives and lentils in a food processor and blend together until week combined (I had to do this in batches because my processor is small)
- add olives and lentils and blend some more or fold them in by hand
- spread on a dehydrator sheet about 1/4 inch thick and score into desired pieces
- dry for about 3-4 hours at 115*F
- flip on to the mesh screen and dry another 3-4 hours or until desired consistency
- I like mine still somewhat soft to resemble the texture of sliced bread
- this will keep for about a week in the fridge
- makes about 16-20 slices
These crackers are fun. A little “cheesy” thanks to the nutritional yeast, and still so simple. I served them at our New Years Eve party with real cheese and some raw zucchini hummus and cooked dips that I had made.
I usually keep raw crackers in the house. I rarely run out. They are so delicious, nutritious, add substance to any salad or soup, or are great quick little snack with dip or an avocado. I’ve been making raw crackers for years and they have definitely changed my dietary life. I no longer crave chips or store bought crackers and I never feel bloated or heavy after eating them.
I am always playing with flavors since I make them so often, and the reason why there aren’t more cracker recipes on my blog is because I rarely remember what I put in them since I really just start mixing things and tasting until I am satisfied with the flavor. I am trying to change that behavior some, so I can share more recipes here.
So here is my latest cracker recipe that I took the time to write down 🙂
- 2 cups water
- 3 cups soaked flax seeds
- 1 cup almond pulp (from leftover almond milk)
- 1/2 cup nutritional yeast
- 1 tsp salt or more to taste
- 2 TBS fresh oregano
- Taste it, add more salt if needed.
- In 2 batches, put ingredients in a blender and blend until flax seeds are broken down a bit
- Note: be careful with this step, if there is not enough water/liquid, you could break your blender (or your friends blender)!! (Don’t ask me how I know that…) If it seems like your blender is struggling, just add water. It will dry out anyways.
- Lay on a dehydrator sheet about 1/4 inch thick
- dehydrate at 105*F for about 8 hours
- flip on to the mesh screen
- dry another 6 hours or until nice and crispy
- store in an airtight container for weeks!
I have a friend who loves hummus but can’t tolerate beans. I made this recipe for her birthday and she was so happy. I myself love all forms of hummus but am particularly a fan of this one because of how quick and easy and healthy it is. In 10 minutes, I whipped this up and now I have a dip and a sandwich spread that will last a few days in the fridge.
- 1 medium zucchini
- 1/4 cup olive oil
- 1/2 cup tahini ( i like to use raw tahini to make this a raw hummus)
- 1/4 cup lemon juice
- 2 cloves of garlic
- 1/2 tsp cumin
- 1/2 tsp paprika
- dash of chili powder
- 1/2 tsp salt
Process everything in a food processor until smooth. Serve with fresh veggies, crackers or chips. I usually serve mine with raw crackers that I make in our dehydrator. Double this recipe if wanting to make this for a crowd.
After having a high raw diet for the past several months, I am slowly transitioning to more cooked foods. A really nice way to do that is to mix some sweet fall vegetables into my salads. I had leftover acorn squash so I went off of that. This salad was beautiful, nutritious, and delicious. I loved the combination of the tangy cranberries, with the sweet tangerine and earthy kale. The addition of the dip came as I was plating it and am very happy to have added the protein to this salad. It made it a complete meal.
- 3 cups chopped lacinato kale
- 1/4 of a cooked acorn squash cut into slices
- 1 tangerine, sliced
- 2 TBS dried cranberries
- 2 TBS toasted pumkin seeds (raw seeds are great too, I just happened to have just made some that worked perfect for this salad)
- a dollop of protein, anything you have on hand. Here I used white bean dip. But hummus could work great too.
- gently massage your kale with olive oil and salt to wilt it a little bit
- put it on a plate and add all the other ingredients on top
- drizzle a little bit of lemon juice and more oil if you like