This raw almond garlic bread is perfect for making raw vegetable sandwiches with cucumbers, tomatoes, onions and your favorite herbs. You can also serve it as an addition to a soup dish.
Raw almond bread does not compare to regular baked bread in regards to the fluffy texture. However, it is a good alternative, and once you get used to it, you won’t miss the fluffy baked stuff.
Generally, raw almond bread is dehydrated in a dehydrator. But since I do not have one, I have figured out a way to do it in a toaster oven. It works about the same, only you are limited to the amount you can make at a time and you have to be more careful that it doesn’t get moldy.
The recipe makes 6-2×3 inch pieces. You can also spread it out thinner and make crackers if you like.
Almond Bread Ingredients
3/4 cup Almond Pulp (from 1 cup of Almonds)
1/3 cup Grapeseed Oil
1 tbsp. Dried Parsley Flakes
1 tsp. Garlic Powder
1/8 tsp. Sea Salt
Water (enough to get a good consistency)
1 tsp. Nutritional Yeast
For a more flexible bread, add some ground flax seeds or psyllium powder along with enough water for a good consistency.
To obtain the almond pulp, simply make some almond milk from 1 cup of almonds.
In a medium sized bowl, combine all the ingredients and mix well. You should have a nice sticky consistency. Depending on how hard you squeezed to get the nut milk out, you might have to add a bit more water or oil in order to obtain the right consistency. If the consistency is dry and crumbly, the bread will come out dry and crumbly as well.
Once you have reached a desired consistency, press the mixture into a tray lined with parchment paper. You want to spread it out to about a quarter inch thick.
Dehydrate anywhere between 115 to 150 degrees F. for at least 4 hours. Flip the bread over and remove the parchment paper. The paper should peel off nice and easy. If the dough is still sticking to the paper, then dehydrate it for a bit longer before turning it. And if it is baked on, then you know that you have left it in for too long.
Cut the bread into desired squares.
Dehydrate at 115 degrees F. for at least another 6-8 hours, or until it is done. This is enough time if you have a dehydrator as it is able to dehydrate both sides simultaneously. But since I do not have a dehydrator, I end up turning the bread once more after about 8 hours, and then I dehydrate for another 4 hours or so.
There really is no correct temperature or set timing, as long as the bread is dehydrated and not baked.
Also, you want to make sure that the bread does not smell funny as that is a sign of bad bacteria. This occurs if there is not enough air flow, which can be increased by leaving the door slightly open. With a dehydrator you won’t have to worry too much because it has circulating air, but with a conventional oven you have to be more careful.