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.

Ingredients:

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)

Method:

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!

Ally x

Giving credit where credit is due…

Again this one comes from ‘The art of raw food living’ – Jenny Ross and Doreen Virtue.