First off — those who missed my last post (“How My Life (Drastically) Changed Within One Week of Taking Rapé Medicine“) are in for a surprise. Yep, that’s because Aaron and I will be moving in just two weeks! (Ahhhhh!!)
In case you’re wondering — yes, it is sudden. After all, we moved to Las Vegas, NV, not even seven months ago. The reason why? Learn more here. Fortunately, all has gone well, so we are moving on sooner than later.
I’m not going to lie, this makes me very happy. The desert is beautiful, and when we have the opportunity to explore Red Rocks or Mount Charleston, Nevada feels like a great place to be. However, we just don’t vibe with Las Vegas (shocker) and find ourselves indoors a lot because there aren’t a lot of outdoor activities or like-minded people in the area.
Now, we have met many, many wonderful friends. But you know how you feel when you’re not in the right place? Yeah, we have that. So, we’re following our intuition and going on the road. After taking a month off to renovate a 1995 camper (which includes hooking it up to solar), we’ll be driving around the United States and building a potential business in Colorado.
So, tasked with cleaning out my fridge and cupboards, it looks like I have a lot of cooking/uncooking to do. One ingredient I found a lot of when going through our freezer is almond pulp. This is what’s leftover after making almond milk — a staple in my diet.
Rather than throw it away, I like to make crackers and bread. Specifically, I like to make this fluffy, low-glycemic dehydrated bread that I first developed while working with An Oasis of Healing in Arizona, then Bangkok, Thailand.
It is perfect for patients looking to heal because it is full of nutritious ingredients, is easy to make, and is the best bread substitute (that’s paleo, vegan, low-glycemic, gluten-free, dairy-free) there is. After experimenting a couple of times, I re-created the recipe again. I think if you take the time to make it, you’ll really enjoy it. 🙂
Satisfying Almond Bread [Paleo, Vegan, GF]
Preparation Time: 20 Minutes + 6 hours dehydrating
Serving Size: 14 pieces
- 4 cups almond pulp, thawed
- 2 green apples, chopped
- 1/2 cup psyllium husk
- 1 tsp sea salt
- 1 cup coconut meat
- 1 cup coconut water* + 1/4 cup for thinning
- Sift almond pulp (once thawed) so it breaks apart. This is especially important if you stored the almond pulp in the freezer.
- In a blender, combine the green apples, sea salt, coconut meat, and coconut water. Blend until completely emulsified.
- Pour the mixture into the almond meal, add the psyllium husk, and stir until well-combined. Allow to thicken for 3-5 minutes, then add additional coconut water to thin (if needed), and stir.
- Split the mixture into two parts and spread on dehydrator trays with Teflex sheets. Spread the mixture into a square (1/4-inch thick). Score the bread as desired.
- Dehydrate for 4 hours at 115 degrees F. Flip, remove the Teflex sheets, and dehydrate for 2 more hours. Store in an air-tight container in the fridge for up to two weeks.
-  Sub regular water if you do not have coconut water. It is suggested you add 2 Medjool dates for natural sweetness — this is optional.
Spread the mixture to 1/4-inch thick
Dehydrate at 115 degrees F — this preserves the enzymes
The subtle sweetness and “fluffiness” from the coconut meat makes this bread alternative taste like buttered real bread, if you ask me.
Try it out and lemme know if I’ve been vegan for too long, or if you agree.