I had planned ahead this week so that after making the Almond Milk – I could use the Almond meal the next day to make Almond Bread.
This is quite a simple recipe – but you do need left over almond meal and carrot pulp. I did not use a food processor to bind my ingredients – I just mixed with my hands and was easily able to make the dough for rolling onto the dehydrator sheets.
This smells delicious in the dehydrator and I can’t wait to grab a piece of this bread to eat with salad or soup.
4 cups almond meal (pulp left over from Almond Milk)
2 cups carrot pulp (saved from juicing)
1 cup ground linseed meal
2 Tbsp cold-pressed extra-virgin olive oil
2 tsp Himalayan salt
2 cloves garlic, crushed
2 Tbsp dried Italian Herbs (I used Braggs dried herbs)
In a food processor with an S blade attached, combine all ingredients (except linseed) and process until a smooth mixture forms. Add ground golden linseed meal until a dough ball forms (I did just use my hands and probably ended up with a fairly rough bread – but it worked fine).
Press out onto covered dehydrator tray, and dehydrate at 110 degrees for 8 hours, flipping once half-way through – this meant for me getting up at 4am to flip the bread – but hey!
Store in an airtight container and enjoy when you feel like some!
Giving credit where credit is due…
Again this one comes from ‘The art of raw food living’ – Jenny Ross and Doreen Virtue.