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Almond Cinnamon Bread (Raw)




Source of Recipe


from Raw Sacramento Raw Food Recipes


List of Ingredients




6 cups almond pulp (leftover from making almond milk)
1 cup coconut oil (softened by putting a glass of solid oil in hot water)
1 1/2 cups golden flax seeds ground into a meal with your blender or clean coffee grinder
1/2 cup honey, maple syrup or date paste (made by blending soaked dates and a small amount of water together)
1 tsp. cinnamon
1 cup raisins or currents
2 tsp. Celtic sea salt


Recipe



Mix almond pulp and flax meal together by hand in a large mixing bowl. Add the remaining ingredients and mix well with your hands.

Press onto a dehydrator tray lined with teflex. The bread should be about 1/4" thick. Use your hands to smooth it flat.

Score into bread sized pieces. Flip the bread using another dehydrator tray on top, and remove the teflex sheet.

Dry at 105 degrees for about 4 hours.

Store in the refrigerator for up to a week, or freeze in a ziplock bag and remove pieces of bread as needed.

You can also sun-dry this bread.

BL Note: I believe stevia could be used to replace the sweetener. Since the sweetener is a moist ingredient though, you might want to consider using the stevia liquid, plus some pureed raw sweet potato as a carrier.