The core ingredient used in this recipe is almond pulp. If you are new to raw or new to using almond pulp, you are in for a treat, it is simply the by-product from making almond milk. See the link below on how to make nut milk.
You could easily use any nut pulp for this recipe and it would be divine. The pulp gives the bread a lighter and fluffier texture, more so than if you were to use ground nuts.
Another important ingredient in this bread is the use of psyllium husk powder, I have made bread without it but it tends to be more crumbly, so I use it in most of my bread recipes.
Although texture is very important, when it really boils down, it is all about the taste! I just love figs, they are sweet with small crunchy seeds in them. If you are not a fig lover, you could always substitute with just about any other dried fruit such as dates, raisins or prunes. Be prepared for this bread to disappear quickly. :) Enjoy!
Ingredients: Makes 1 loaf
- 4 cups packed, moist almond pulp
- 1 cup gluten-free, rolled oats, soaked & dehydrated
- 1 cup raw sunflower seeds, soaked
- ½ cup pumpkin seeds or raw pecans, soaked
- ½ cup chia seeds
- 1 cup diced dried figs
- 4 Tbsp psyllium seed husks or 3 Tbsp psyllium husk powder
- 1 tsp Himalayan pink salt
- 1 tsp ground Ceylon cinnamon
- 3 Tbsp maple syrup
- 3 Tbsp melted coconut oil
- 1 3/4 cups water
- 1 tsp liquid stevia
Fig spread; yields 3/4 cup
- In a large bowl combine the almond pulp, oats, sunflower seeds, pumpkin seeds, chia seeds, dried figs, psyllium salt and cinnamon. Toss until well mixed.
- Add the maple syrup, coconut oil, water and stevia. I use my hands to mix this batter to make sure everything gets well coated.
- Place the batter on the teflex sheet that comes with the dehydrator and shape into a loaf.
- Dehydrate at 145 degrees for 1 hour.
- Remove and slice to desired thickness. Lay each piece on a mesh sheet that comes with the dehydrator.
- Then reduce to 115 degrees and continue drying for another 4-6 hours or until the right moisture level is reached.
- Store in an airtight container. Should last 3-5 days. Or you can wrap each piece individually and freeze for future enjoyment!
- In a food processor, fitted with the “S” blade, process the coconut butter, figs and water till a smooth, creamy spread is created.
- Store in an airtight container in the fridge for up 2 weeks.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) to learn why I use stevia.
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
- 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.
- 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.
If you use a bread pan as a mold for your bread, lining it with wax paper will help when removing it.
I had extra left over so I made small square bars out of the batter. Perfect for snacking!