Raw Apricot Sweetened Bread with Apricot Jam Spread
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I have never made it a secret that I LOVE bread. I LOVE(d) any flavor, any texture….served in any way. I stopped eating bread (gluten) about six years ago and it was by far the hardest thing I ever gave up. For those of you who stopped eating breads due to gluten allergies, I am almost positive that we share the same feelings towards it. Ever wonder why white carbs, such as bread, are so addictive? It has to do with chemicals that travel from the stomach to the part of the brain where you produce dopamine, a hormone and neurotransmitter that affects the brain’s pleasure and reward centers. Once these areas of the brain are stimulated, you’ll keep on wanting more of the addictive substance, whether it’s alcohol, drugs or carbs. Shew, what a trip.
As you read through the ingredient list for this amazing bread, you are going to stop and linger when your eyes land on psyllium husks. You may scratch your head and ask yourself why a person needs to add this to the bread. Psyllium husks is the secret to creating moist breads that are nice and spongy instead of dense and dry. Can you make this recipe without it? Yes. But do I recommend it? No. I hope you give this recipe a try and if you do, please let me know what you think.
Ingredients: yields 1 (8 1/2 X 4 1/4 X 2 1/2) loaf
- 4 cups packed, moist almond pulp
- 1 cup gluten-free, rolled oats
- 1 cup raw sunflower seeds, soaked and dehydrated
- 1 cup gluten-free, rolled oats
- ½ cup chia seeds
- 4 Tbsp psyllium seed husks or 3 Tbsp psyllium husk powder
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 3 Tbsp maple syrup
- 2 ripe bananas
- 1 3/4 cups water
- 1/2 tsp liquid stevia
- 1 cup diced dried apricots
Apricot spread; yields 3/4 cup
- 1 cup diced dried apricots, hydrated in hot water 15 mins
- 2 Tbsp + water
- In a medium-sized bowl combine the almond pulp and 1 cup of oats. Toss till mixed.
- In the food processor, fitted with the “S” blade, pulse together the sunflower seeds, additional 1 cup of oats, chia seeds, psyllium, salt, cinnamon and allspice. Add to the almond pulp bowl.
- In the same food processor bowl, combine the maple syrup, bananas, water, stevia and apricots. Process till mixed but not to long that you break down the apricots too much. Add to the dry ingredients and with your hands, mixed everything together very well. If the batter feels to dry, add a little water 1 Tbsp at a time.
- Place the batter in a loaf pan and let it rest for 30+ minutes to firm up.
- Remove from pan and dehydrate at 145 degrees(F) for 1 hour. This will create an outer crust.
- Slice the loaf into desired thickness and lay each piece on the mesh sheet that comes with the dehydrator. Turn the temperature down to 115(F) degrees and continue drying for 4-6 hours. You can remove it while still moist or keep it in longer till really dry.
- Store in an airtight container. Should last 3-5 days. Or you can wrap each piece individually and freeze for future enjoyment!
- Drain the apricots from the soak water, don’t discard the liquid, keep it for step 2.
- Add to the food processor, along with 2 Tbsp soak water and process till creamy. Add more water if needed.
- This spread should keep for 5-7 days in the fridge.