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Almond Toast

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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

Preparation:

  1. 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.
  2. 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.
  3. Have 1-2 dehydrator trays ready lined with the mesh sheet.
  4. 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.
  5. Dehydrate at 145 degrees (F) for 1 hour (explained here), and then reduce to 115 degrees (F) until crisp and no moisture remains.
  6. Store in an airtight container for 1-2 weeks.

 

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18 thoughts on “Almond Toast

  1. Can I just grind almond to replace almond pulp, if so what’s the quantity equivalent? Thanks. Winnielee :)

  2. Liana says:

    Hi Anie,
    I just made this wonderful toast and my 19 month old son just loved it! I didn’t have enough almonds so I used 1/2 a cup of brazil nuts for chopping. Your recipes are amazing and instructions are so helpful! You should put a book together:)
    oh, we also tried the cauliflower popcorn and loved it! It completely satisfied my cheese craving.

  3. Vivian says:

    Hi Amie,

    I have the loaf in the dehydrator right now and am really looking forward to trying it. I was wondering if you could give an approximate dehydrating time. I was thinking maybe 24 hours? I’m here in NJ and I know that where you live and the season makes a difference with the dehydrating time. I made almond milk in my slow juicer and got the almond pulp doing it that way and the same goes for the carrot pulp. I am enthused that I can now use the pulp from vegetables for breads and crackers. Thanks for the recipe, Amie!
    Vivian

    • amie-sue says:

      Hi Vivan… yes it could take up to 24 hrs. It depends also on thick your slices are. My advice it so check at the 6 and 10 hour market and see how it is making progress. It also depends on how moist or dry that you want the final product to be. I hope you enjoy it! Keep me posted. Blessings, amie sue

      • Vivian says:

        Amie-Sue,
        I am pleased to say that it came out terrific! I only have a tiny bit left. I intend on making more mid week as I’d like to have some ready for when my brother visits us. I’d like to show him that a dehydrator does more than just preserving food. He was very interested in seeing my new Excalibur dehydrator and he expressed an interest in making jerkey which I’ll have to try in the near future. Right now I have your recipe for apple/oat in the oven and later today, I will do mango-banana leather. I’ve done the cocoa-strawberry leather which didn’t last too long!
        Thank you Amie-Sue for a lovely website. You have some very nice recipes that I will be trying!
        Vivian

        • amie-sue says:

          Thank you Vivian… I appreciate you sharing all of that with me. :) I hope your brother is equally impressed and enjoys the treats you make for him. Have a wonderful time with him. amie sue

  4. Brianne says:

    Hi,
    I made these and loved them (thank you!) and wanted to try something different so I used some cinnamon in place of the garlic, almond milk sweetened with agave instead of the carrot juice, and chopped Brazil nuts instead of extra almonds. I also left out the broccoli. They came out with a vinegary smell and taste and I can’t figure out why. I’m new to raw foods and dehydrating, so I’m wondering if cinnamon interacts funny with anything or if there is something else I might be missing?

    • amie-sue says:

      Hi Brianne, first of all I applaud you for experimenting. :) You basically, made a completely different recipe than what I shared on-line here. I don’t think cinnamon was the issue. Because you used vinegar to describe the smell and taste it sounds to me like it might have started to ferment some. I can’t say for sure because I can’t see or taste it myself, nor did you follow my recipe… but often times when that smell and/or taste is present and that ingredient wasn’t used, fermentation comes to mind. This could be to the lack of freshness of the almond pulp.

      Questions to think about that can apply here and in other situations: Where the almonds fresh or rancid? Did you taste them before even starting the process? When you made the almond milk, how long did you soak the almonds, did you over soak them? Did you keep them on the counter top during this process? If so, was the room temp warm and humid? In the wrong conditions, slight fermentation could start. After making the almond milk and you had the pulp to use, did you use the pulp right away or did it sit in the fridge for days? If almond pulp sits for to long outside or inside the fridge, fermentation can start. If fermentation had started at all prior to making, it could have sped up during the drying process.

      So, those are some things to think about. I hope it helps. Let me know, amie sue

      • Brianne says:

        Thank you Amie-Sue, that is a lot to think about, I didn’t even realize that the almond pulp could do that. I don’t remember anymore how long it sat or how long the almonds soaked, but I will watch it more carefully now and make sure it smells and tastes good before I use it.

        • amie-sue says:

          Your welcome Brianne,

          It’s a good habit to get into no matter what you are making. Fresh foods; veggies, fruits and nuts, all taste so different from one to the next. As you are well aware. Therefore every recipe can taste different from one to the next. So learning to taste test at every step is vital. Have a blessed and relaxing weekend, amie sue

  5. Holly says:

    Did you juice the carrot and the brocolli first, and then use the pulp and juice from that? Thanks :-)

    • amie-sue says:

      Yes Holly, juice the veggies first. :) Have a wonderful day, amie sue

    • kate says:

      I thought I’d add this. I juiced the carrots. and not the broccoli. I put the broccoli in the processor and it came out very fine….that way I would just have the straight carrot juice, with no broccoli juice. I liked the way it turned out. k.

  6. Natalia says:

    Hi Amy,
    You are so inspirational for me! I can’t stop cooking, and I am is very excited about every recipe I make. Today I made your almond toasts and followed your instructions exactly. I ended up with 14 toasts. I am wondering how you can stretch that dough into 36 toasts :)

    • amie-sue says:

      Thank you Natalia… so thrilled that you are enjoying the recipes and that they bring you such joy. That is why I share, for that very reason. :) Have a terrific day! amie sue

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