Almond Pulp Cinnamon-Raisin Toast


Blogger at Healthful Pursuit, holistic nutritionist and wellness expert Leanne Vogel, created this raw toast recipe for our breakfast and snacks.

Part of the process of eating healthier and taking better care of our bodies is learning how to transform our favorite dishes into meals that will nourish us far more than conventional options. As part of the journey, many of us have become dairy-free and, subsequently, started making our own nut and seed milks. The pulp often gets thrown out. This recipe solves your pulp conundrum, delivers a boost of minimally processed minerals AND gives you an excuse to eat cinnamon-raisin toast again. Bonus!

Almond Pulp Cinnamon-Raisin Toast
Serves 9

Ingredients

⅓ cup pitted Medjool dates—approximately 6 dates
¼ cup Natural Vitality Plant-Sourced Minerals
¼ cup water
¼ cup avocado oil
2 tablespoons raw organic honey
2 teaspoons ground cinnamon
¼ teaspoon sea salt
2 cups lightly packed almond pulp (see note)
⅔ cup roughly ground flaxseeds
½ cup organic raisins
½ cup organic walnuts, chopped

Instructions

  1. Add Medjool dates, Plant-Sourced Minerals, water, avocado oil, honey, cinnamon and sea salt to the bowl of your blender or food processor. Process until smooth, then transfer to a clean bowl.
  2. Add remaining ingredients and stir with a spatula until well combined.
  3. Divide dough into 2 mounds.
  4. If using a food dehydrator, transfer sections to separate ParaFlexx-lined trays. Spread the mixture out onto the tray until it’s about ½ inch thick. You can do this by patting it with the back of your spatula and bringing in the ends so that it becomes a perfect square. Repeat with remaining dough. Dehydrate at 115°F for 12 hours, flipping halfway through.
  5. If using an oven, preheat to 180°F and line a baking sheet with parchment paper or a silicon baking mat. Spread the mixture out onto the tray until it’s about ½ inch thick. You can do this by patting it with the back of your spatula and bringing in the ends so that it becomes a perfect square. Repeat with remaining dough. Bake in preheated oven for 3–4 hours, flipping halfway through.
  6. Once complete, remove from your food dehydrator or oven and cut into 9 squares per sheet. Recipe yields 18 squares, 2 squares per serving.

Notes

  • Almond pulp is created when homemade almond milk is made. If you prepare your own nut or seed milks, hold on to the fiber that’s left after you make a batch. You can freeze it until you’ve built up a stockpile. Learn how to make your own nut and seed milks.
  • We recommend using local, organic and non-GMO ingredients whenever possible.

By Leanne Vogel


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  • This looks awesome! And I have been wanting to pull out the dehydrator, this is just the motivation I need:)

  • sophie says:

    What minerals are in theNatural Vitality Plant-Sourced Minerals and what is tartaric acid (last ingredient on the list)?



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