This bread makes me soooo happy. Truly. It started out as an experiment and turned into one of my favorite quick breakfast foods. I have made it twice already, even before taking the time to share it with you guys. Some days having something quick to grab and go is essential. This bread satisfies my desire for rapidity without compromising my priority of health. In my opinion it resembles pretty closely the texture of sliced bread, but a little more dense. It is chewy, soft and thick and moist as to not be mistaken for one of my crackers 😉 The recipe itself is not too sweet as I like to use honey or fruit spread on my bread. Having new delicious breakfast foods to look forward to makes for a much more easy start to my day 🙂
- 1/2 cup ground golden flax seeds (I grind them in my coffee grinder), soaked in 1 cup of water for 20 minutes
- 2 cups lightly packed almond pulp (left over from making almond milk)
- 1/2 cup raisins
- 1 cup shredded coconut
- 2 bananas
- 1 tsp cinnamon
- 3 TBS almond milk
- while the flax seeds are soaking, blend bananas, milk and cinnamon (you can mash them for a thicker consistency)
- mix everything in a bowl
- lay on a dehydrator sheet about 1/4 inch thick
- score into pieces
- put in dehydrator at 105*F for about 2 hours
- flip onto mesh screen and dehydrate for another 2-4 hours, depending on the desired consistency.
- I love to eat mine with almond butter and honey, but they are delicious just as is.
- flip onto mesh screen and return to dehydrator for about 2 or 3 hours or until desired consistency
- the bread should be soft but not too moist on the inside
- store in the fridge for about 1 week if the almond pulp is fresh
I try not to waste food if I can help it. Especially when it’s something as great as almond pulp. After making a batch of delicious almond coconut milk I had the leftover pulp and wanted something sweet. I had several things in mind I wanted to do but I choose to go with what would be the least amount of prep. So I created these delicious little balls of energy.
As usual, pardon my lack of photography skills, not only do I have none, but I had made these for a camping trip we just had, and as we were packing I realized I hadn’t taken a picture, so I snapped one quickly and got back to packing. These were so easy to make and tasted delicious and filling.
- 1 cup packed almond pulp
- 3/4 cups almond butter
- 10 soft medjool dates
- 1/8 cup maca (optional)
- pinch of salt
- Put everything in a food processor and process until well combined
- Scoop out and either dehydrate for 10 hours, or roll into smaller balls and keep in freezer
I had just made some almond milk and had the leftover almond pulp I needed to use. I was going to visit my friend who had just had a baby and bring a lunch to share with her. I know how hard it can be to put effort into eating deliciously healthy when having a newborn so I thought I’d whip up something fresh and nutritious for us.
The texture resembles that of ricotta cheese a bit, but the flavor is absolutely unique and delicious. You can use this as dip with some crackers, spread it on bread before making sandwiches, eat it with a spoon, or stuff it in a cabbage leaf and top it off with avocado and fresh tomatoes, which is what I did for my friend and I. (I wish I had taken a picture of the finished product, it was beautiful and held really nicely together, but I assembled it fresh once I got to my friends house).
- 1/4 cup sunflower seeds, soaked for 4 hours, or if like me you are doing this last minute, soak them in boiling hot water for about 30 minutes, while you prep the rest
- 1 small red bell pepper, chopped
- 1/2 tsp salt, or more to taste
- juice of 1 lemon
- 2 TBS olive oil
- 3/4 cups almond pulp (which is approximately what should be left from one almond milk recipe
- 2 TBS chopped cilantro
- 2 TBS green chopped green olives
Blend first 5 ingredients in food processor, then transfer to a bowl with last 3 ingredients, mix well, and voila! The stuffed cabbage leaves were such a fulfilling meal, and left us feeling great and energized.