Warm raisin bread right out of the dehydrator, is there much better than that? I remember back to when I first started eating a plant-based diet. I went 100% raw over night.
Each day that had passed I read and read and read, gathering as much information as I could about it. I started with just eating all fresh produce and some nuts. It wasn’t until I was at least 4-6 months into it that I got my first dehydrator. I remember telling my husband that I really missed one aspect of cooking and that was the comforting aromas that would swirl around the house when I cooked.
Without a dehydrator a person really doesn’t get to experience that sensation, well that is if you totally stop cooking. BUT after I got the dehydrator and taught myself how to make crackers / breads and to also use it as a warming tool, my house was soon again filled with wonderful smells of comforting foods. This recipe for the raisin bread had my nose dancing all day.
I want to quickly touch base on a few ingredients that I commonly use in raw bread and cake recipes.
Every batch of pulp will differ in moisture. This all depends on how much of the milk you are able to squeeze from the nut bag. Therefore, you may need to adjust the amount liquids being used in recipes calling for nut pulp. If it is really dry feeling, more moisture may need to be added. Or if the pulp is really wet, less moisture would probably be necessary.
It is also best to make sure that the pulp is unflavored and that is a step that has to be taken when first making almond milk. There is a link below that you can click on to learn more about this process if you are unfamiliar with it. BUT should your pulp already have small hints of sweetness to it, not to worry… I doubt it would be enough to effect the outcome of this recipe. I don’t recommend any substitutions for the almond pulp. It is the key ingredient that helped me to create a light and airy batter.
Irish Moss Gel or Kelp Paste
It is a must that I touch basis on this ingredient because it pops up every so often. The main question, “Do I have to use it? or What can I use instead?” Anything is possible when it comes to subbing out ingredients. But I spend a lot of time developing recipes that have great flavor, texture and appearance. Since many people have a hard time finding Irish moss (unless mail ordered), I came up with the idea of creating a paste from raw kelp noodles. I can now happily report that both worked perfectly. The purpose behind these pastes/gels is to give some added nutrition but as equally important… the bread-like texture. If you are dead-set against using these ingredients, my next go-to would be a few tablespoons of psyllium husks. Have fun experimenting but I highly recommend making the recipe that I designed first.