Almond Toast

external image Almond-Toast1.jpg

Ingredients: yields 36 slices

  • 1/2 cup raw almonds, soaked
  • 2 cups almond pulp
  • 1/2 cup ground flax seeds
  • 1 cup veggie pulp (5 carrots, 1 stalk of broccoli)
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 – 1 cup carrot juice


  1. After soaking, drain and rinse the almonds. Place the almonds in a food process, fitted with the “S” blade and process to small coarse pieces.
  2. Add the almond pulp, flax, veggie pulp, garlic and salt. Process until just combined then add the carrot juice. Start with 1/2 cup and increase if more moisture is needed. The batter should resemble the consistency of bread dough. You’ll want it dry enough to shape into a log (not soupy or runny at all) but wet enough to stick together.
  3. Have 1-2 dehydrator trays ready lined with the mesh sheet.
  4. Now that your dough is ready, shape it into a log. Make your log 3” wide and 2” high. It is best to make your log on a cutting board. Just turn out the dough onto your cutting board to begin to shape using the palms of your hands until you have a log in the shape you desire. Now make slices in the log about a 1/2” wide. Place the slices onto the trays.
  5. Dehydrate at 145 degrees (F) for 1 hour (explained here), and then reduce to 115 degrees (F) until crisp and no moisture remains.
  6. Store in an airtight container for 1-2 weeks.

external image Almond-Toast-1.jpg