“I Am Fun” (Almond Toast) This recipe is from the Cafe Gratitude book! I LOVE this toast, so far the best I have had in the raw world. Elise, one of our culinary classmates made this at the Inn where we were staying.
I came home one evening to find her in the kitchen working away like a busy bee. She made some of this bread, a brochette topping and also a hazel nut Parmesan cheese topping. All the recipes are from Cafe Gratitude.
She kindly offered me one to try, which turned into 2, then 3, maybe 4…then I lost count. haha To this day I can still taste the excitement of eating it. Thank you for sharing Elise!
So, tonight I decided to make it at home. Luckily I was well prepared in having several of the ingredients already made up, so it made it easy to make it on the spot. Outside of that, it would take a bit of preparation to make it.
1 cup veggie pulp (5 carrots, 1 stalk of broccoli)
1 tsp garlic powder
1 tsp Himalayan pink salt
1/2 – 1 cup carrot juice
After soaking, drain and rinse the almonds. Place the almonds in a food process, fitted with the “S” blade and process to small coarse pieces.
Add the almond pulp, flax, veggie pulp, garlic and salt. Process until just combined then add the carrot juice. Start with 1/2 cup and increase if more moisture is needed. The batter should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy or runny at all) but wet enough to stick together.
Have 1-2 dehydrator trays ready lined with the mesh sheet.
To shape the loaf, line a 4 1/2 x 8 1/4” pan with plastic wrap.
Press the dough into the pan, then flip it out onto a cutting board.
Cut the bread slices roughly 1/2” thick. Place each slice on the mesh dehydrator sheet.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) until crisp and no moisture remains. This is meant to be a crunchy bread, not soft.
It changes a lot in color as it dehydrates, FYI.
Store in an airtight container for 1-2 weeks.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.