Almond Flatbread

Almond flatbread ( almond milk pulp recipe )
Makes 12
You’ll need: blender, food processor, dehydrator
Preparation time: 30 minutes
Total time: 7 hours 30 minutes

Ingredients:
3 cup almond pulp ( wet – from making almond milk )
1/2 cup ground flax seeds*
2 tbsp ground hemp seeds*
1/2 cup irish moss paste*
1/4 cup olive oil
1/4 cup filtered water
1/2 tsp pink salt

1/4 cup pumpkin seeds for decorations

• Combine all the ingredients ( except flax and hemp seeds )
in the food processor and process until well combined.
• Remove mixture from food processor and pour into a large bowl.
• Next add in the ground flax and hemp seeds and stir together until evenly combined.
• Form into a loaf; roll flat with a rolling pin; then use cookie cutters or knife to make the shape.
• Place them on a dehydrator sheet, and
• Dehydrate at 140°F for 1 hour
• Decrease heat to 118°F and continue to dehydrate for 3 hours. Flip and remove dehydrator sheets.
• Add the pumpkin seeds ( press down gently )
• Continue to dehydrate for another 3 hours or until dry on the outside and soft on the inside.
• Store them in an airtight container on a sheet of baking paper in the frige.

Enjoy!

Notes:
– Ground hemp seeds can be replaced with ground chia seeds.
– You can find ground flax and hemp seed in any health store or it is far less expensive to make your own. Simply ground them in a coffee grinder or in a blender.
– Irish moss soaking:
• rinse the irish moss very well in cold running water,
• then wash it in bowl with cold water,
• change the water a few times until the water is clear,
• soak in plenty of cold water 3- 4 hours in room temperature
• rinse and drain
– Irish moss paste :
• Blend 1 cup irish moss with 1/2 cup water ( store in fridge, last for a week ).

Almond Flatbread

 

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Prep time

30 mins

Cook time

7 hours

Total time

7 hours 30 mins

 

Author: Deviliciously Raw

Recipe type: Bread

Cuisine: Raw, Vegan

Serves: 12

Ingredients

• 3 cup almond pulp (wet - from making almond milk)
• ½ cup ground flax seeds*
• 2 tbsp ground hemp seeds*
• ½ cup irish moss paste*
• ¼ cup olive oil
• ¼ cup filtered water
• ½ tsp pink salt
• ¼ cup pumpkin seeds for decorations

Instructions

1. Combine all the ingredients ( except flax and hemp seeds )
2. in the food processor and process until well combined.
3. Remove mixture from food processor and pour into a large bowl.
4. Next add in the ground flax and hemp seeds and stir together until evenly combined.
5. Form into a loaf; roll flat with a rolling pin; then use cookie cutters or knife to make the shape.
6. Place them on a dehydrator sheet, and dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate for 3 hours. Flip and remove dehydrator sheets.
7. Add the pumpkin seeds (press down gently), continue to dehydrate for another 3 hours or until dry on the outside and soft on the inside.
8. Store them in an airtight container on a sheet of baking paper in the frige.

Notes

Ground hemp seeds can be replaced with ground chia seeds.
You can find ground flax and hemp seed in any health store or it is far less expensive to make your own. Simply ground them in a coffee grinder or in a blender.

IRISH MOSS SOAKING:
• rinse the irish moss very well in cold running water,
• then wash it in bowl with cold water,
• change the water a few times until the water is clear,
• soak in plenty of cold water 3- 4 hours in room temperature
• rinse and drain

IRISH MOSS PASTE:
Blend 1 cup irish moss with ½ cup water (store in fridge, last for a week).

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