These breadsticks turned out so incredibly delicious, not to mention that the shape alone made them fun to eat. Today, my mom tried these along with a raw Basil Pesto noodle dish and just loved it. She was amazed how these sticks looked felt and tasted. The texture was simply remarkable! There is no doubt I will be making these again and again. Our friend, Craiger, (who still furrows his brow at some of the foods I make) said that these would easily fool anyone. You simply can not tell they are raw. :)
Update (11/01/14). I made a few revisions to the recipe that I had originally posted on May of 2011. The original recipe called for 1/2 cup of irish moss and no additional water. Since irish moss is difficult to find for most and I tend not to use it anymore, I made this recipe with psyllium husks instead. I ended up adding 1 1/2 cups of water but I suggest starting with just 1 cup and only adding more if needed. The moisture left in the almond pulp will determine this. Oh, and I also added the garlic powder.
Whenever I use almond pulp in a recipe, many people ask if they can use ground almonds in place of it. My answer is… I don’t recommend it. I spend a good amount of time developing my recipes, aiming for the right flavor and texture. Almond pulp is much lighter in weight and texture than ground almonds.
That’s not to say that you can’t use ground almonds or other flours, such as adding more of the oat flour… BUT it will change the over all texture and in some cases, the flavor. I always suggest that you make the recipe as written before you start to make changes. That way you can understand what I created and how the ingredients work.
Below I have shared how to dehydrate the breadsticks and how to bake them in the oven. I have many readers who don’t own dehydrators and enjoy cooked foods, so I did this for you. :)
Ingredients: 15 breadsticks
- 2 cups packed, moist almond pulp
- 1 cup water
- 1/4 cup date paste
- 1 Tbsp lemon juice
- 2 tsp raw agave nectar or maple syrup
- Sesame seeds (for rolling the bread sticks in)
- Coarse sea salt
- In a food processor, fitted with the “S” blade, combine the oat flour, flax meal, psyllium, coconut flour, Italian seasoning, garlic powder and salt. Pulse together until well mixed.
- Add the almond pulp, 1 cup of water, date paste, lemon juice and sweetener. Blend till everything is well incorporated.
- Depending on how moist your almond pulp is, you may need to add more water so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time after adding the cup of water.
- Allow the batter to rest for 10 minutes before using so the flax and psyllium start their binding process in the dough.
- With a 1/4 cup measuring cup, level off the cup with the dough. Roll the dough together in the palm of your hands shaping it into a ball. Repeat this until all the dough is used up.
- Clean the counter top and then start to roll the dough into a breadstick shape. Use the flats of palms as you gently roll it back and forth towards yourself, slowly stretching it into shape. If the dough isn’t sticking together, you need to add a bit more water.
- In a rectangular tupperware dish, cover the bottom with sesame seeds. Feel free to use just white ones or a mix of black and white. Roll the sticks back and forth, coating them.
- Dehydrator method:
- Place the breadstick on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees (F) for 1 hour. This will create a crispy crust on the outside.
- Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 10 hours or until dry enough. You don’t want the bread to dry out too much so keep an eye on it.
- Oven method: (not raw)
- Preheat the oven to 350 degrees (F).
- Place the breadsticks on a cookie sheet and slide into the oven for about 40 minutes. All ovens run a bit different so start checking it at 30 minutes. It won’t get really brown so don’t let the color fool you.
- Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.
- The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil.
- Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- How does psyllium work in a recipe? Learn more (here).
- 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).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.