Almond Toast (raw, GF)
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“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.
Ingredients: yields 36 slices (-/+)
- 1/2 cup raw almonds, soaked
- 2 cups almond pulp
- 1/2 cup ground flax seeds
- 1 cup veggie pulp (5 carrots, 1 stalk of broccoli)
- 1 tsp garlic powder
- 1 tsp sea 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.
- Now that your dough is ready, shape it into a log. Make your log 3” wide and 2” high. It is best to make your log on a cutting board. Just turn out the dough onto your cutting board to begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a 1/2” wide. Place the slices onto the trays.
- Dehydrate at 145 degrees (F) for 1 hour (explained here), and then reduce to 115 degrees (F) until crisp and no moisture remains.
- Store in an airtight container for 1-2 weeks.