I am posting this version of my bread recipe in the form of bread sticks this time. I do this to spark new ideas right from the get-go as you’re browsing through my recipes. These 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. :)
- 2 cups packed, moist almond pulp
- 1 cup oat flour **see preparation
- 1/2 cup Irish moss
- 1/4 cup date paste
- 1/4 cup flax meal
- 3 Tbsp coconut flour
- 1 Tbsp lemon juice
- 1 Tbsp Italian seasoning
- 1 tsp salt
- sesame seeds (for rolling the bread sticks in)
- Making oat flour: first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
- Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, Italian seasoning, and salt. Pulse till mixed.
- Add almond pulp, Irish moss, date paste, and lemon juice. Blend till everything is well incorporated. Depending on how moist your almond pulp is, you may need to add water or almond milk so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- Remove the batter and shape into long bread sticks. I rolled them out on the non-stick Teflon sheets that came with my dehydrator. I then rolled them in white sesame seeds.
- Place the sticks on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crispy crust on the outside.
- Decrease the temperature to 105 degrees and continue to dehydrate for approx. 10 hours. You don’t want the bread to dry out too much so keep an eye on it.
- 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.