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Cinnamon Raisin Bread recipe…for leftover almond pulp!

Recipe for leftover almond pulp

Ever wondered what to do with leftover almond pulp? Try this cinnamon raisin bread recipe!

I had a lot of people ask me what to do with leftover almond pulp. So I wanted to share this recipe, even though it uses…dare I say it…either a dehydrator(!) OR an oven on the lowest setting.

If you do use your oven, it won’t be 100% raw, but hey, you’ll have made some delicious cinnamon raisin bread with that leftover almond pulp that otherwise could have been thrown away!

This sweet bread is great for a heavier breakfast or as a snack with some ‘live jam’, nut butter or other spread.

I like this bread on its own, but if you crave butter, fill an ice cube tray halfway with olive oil and freeze. Take out a cube of olive oil as required for your ‘toast’. Or alternatively, try coconut butter straight from the jar.

Makes one tray of cinnamon raisin bread, or about 12 slices.

Cinnamon Raisin Bread recipe

You will need:

A dehydrator, or oven on lowest setting (see tips)

Ingredients

  • 2 cups pulp from almond or other nut milk (or ground almonds, see tips)
  • 2 cups/220g ground flax seed (or grind 1 ½ cups in a coffee grinder)
  • 2 ripe bananas, peeled and mashed with a fork
  • 1 cup/120g raisins or sultanas, or currants (see tips)
  • 1/3 cup/80ml maple syrup, xylitol or honey
  • ¾ tablespoon ground cinnamon
  • 1/4 teaspoon sea salt

How you do it

Put all ingredients in a large glass bowl and mix well with your hands or a large spoon. I prefer using my hands, as it’s more effective. Or ask a child to do it for you:-)

Form into a loaf shape on a dehydrator tray lined with teflex or parchment paper. You want it to be not too high – about 6 cm (2 ½ inches) high, and 12 cm (5 inches) wide.

Use a knife to cut slices that are about 2 cm (1 inch) thick. Spread the slices out over the sheet gently so that the air can circulate.

Dehydrate at 115° F (46° C) on a dehydrator sheet for 4 hours or until desired texture.

If using an oven, the process is the same but the time will be greatly reduced (see tips).

Rocking Raw Chef tips

  • Flax seed is easy to grind. You can do it either in a high-speed blender or a coffee grinder, which is what I do. Coffee grinders are useful for grinding spices as well.
  • For nut raisin bread, add ½ cup of your favourite nuts.
  • Haven’t got any almond pulp? Try using 2 cups of ground almonds, but add some water or nut milk to moisten first. You want a very wet consistency for the recipe to work well – you should be able to form a ball of ‘dough’ with your hands. The recipe does work best with almond pulp though – but I like to offer options 🙂
  • If you’re using an oven on the lowest setting, the time will be much shorter so you’ll need to check your bread more often. Use a baking tray or cookie sheet lined with parchment paper. Prop open your oven door (you can use some rolled up tin foil round the handle). Your bread should take about an hour to dry out. It won’t be fully raw, but it will definitely be healthier than store-bought bread – and it will be delicious!
  • Cinnamon raisin bread will keep in an airtight container in the refrigerator for approx. 2 weeks.
  • Update: If you use currants instead of sultanas, your bread will be a bit easier to slice. This is a question of personal taste – I use sultanas and ‘mush’ them into the slices, so see what you like best (see comments below, thanks Cathy!).

Bet you didn’t know leftover almond pulp could taste so good, right?

Enjoy your cinnamon raisin bread!

And of course, let me know what you think in the comments!

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