Almond+Toast

=Almond Toast=



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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

Preparation:

 * 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.