I have been keeping all the nut pulp, which is leftover from making nut milks, in the freezer and as you can imagine the amount of nut pulp has been getting larger and larger. I was inspired to try making Nut Bread when I saw the recipe for Raw Bread by Raw Food Mum and Store.
Wow! Was I impressed with the bread that I made. I have never really been into bread (it’s not my choice of comfort food) however I have been having a slice of my nut bread almost each day since making it. As one of the nut pulps was left over from making the Spicy Almond Milk, the spices came through in the finished bread. I love the taste. I’ve had a slice of bread topped with a coconut and chocolate spread, avocado with salt and pepper, lemon frosting and a tomato salsa. Looking forward to making the nut bread again as this time I have decided that I will be steeping herbs and garlic in the olive oil before hand.
- 1 spicy almond pulp (left over from making Spicy Almond Milk)
- 1 cup almond meal (dehydrated)
- 1/2 cup cashew pulp
- 1 cup walnut pulp
- 3 cups almond pulp
- 1/2 tsp celtic sea salt
- 1/2 cup + 2 Tbsp olive oil
- 1/2 cup ground flaxseeds
- 2 Tbsp ground flaxseeds (extra)
- Put all the nut meal and pulp into a large bowl with the celtic sea salt and mix well.
- Add a small amount of the ground flaxseed and kneed into the nut pulp
- Add a small amount of the olive oil and kneed into the nut pulp.
- Continue alternating between the ground flaxseed and olive oil until completely mixed into the nut pulp. The finished product in the bowl should look like and feel like dough.
- Put the dough onto the kitchen bench that has been sprinkled the extra ground flaxseed
- Shape the dough into a loaf of bread.
- With a serrated knife cut the bread into slices about 1cm thick.
- Put the slices onto a dehydrator tray with the mesh sheets and dehydrate on 115C for 3 -4 hours.
- Once slices have cooled they will keep in the fridge for about a week.
In good health, Vicki