Olive Garlic Bread
Add to favorites
This bread came out really yummy. It packs a lot of flavor with the garlic and olives. I used raw black olives which had a rose hue to them and in return it gave a marbled effect to the bread. This recipe has a wonderful lingering taste of garlic so if you are sensitive to garlic you might want to decrease the measurement to maybe 2 tsp. If you use raw garlic be really careful because the raw version of garlic is VERY pungent. This bread would be well served as a vessel for a raw nut cheese for sure but I have to admit that it carries it own weight beautifully and tastes amazing all by itself.
- 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
- 2 Tbsp garlic powder
- 1 cup Botija black olives, diced (these are raw, I found them at Whole Foods)
- 1 Tbsp of olive juice from the jar
- 1 tsp salt
- 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, garlic powder, and salt. Pulse till mixed.
- Add almond pulp, olive juice, 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 so the dough sticks together nicely. If you do, do this by adding 1 Tbsp at a time.
- Add olives and pulse till just mixed in. You could also stir these in by hand.
- Remove the batter and shape into the desired size. Score the top with a knife. I later use this score marks as a guide in slicing my pieces.
- Place bread on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
- Remove from the dehydrator and slice your bread pieces to a desired thickness. I did mine at about 1″. Return to mesh sheet laying the pieces flat.
- Decrease the temperature to 105 degrees and continue to dehydrate for approx. 16 hours. As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.
- 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.