If you don’t have a dehydrator, you can still make this recipe using your oven. It just won’t be considered raw because the nutrients in the almonds are destroyed above 118 degrees. Gluten Free Nut Bread.
I highly recommend purchasing a dehydrator.Alternatively, you could use your oven on the lowest temperature and open it periodically to keep the temperature low. It may take anywhere from 1-4 hours in your oven, depending on the temperature of your oven. Do the knife test to make sure the batter is no longer sticky.
- 1 1/2 cups almond meal
- 3/4 cup oat or coconut flour
- 1/4 cup + 1 tablespoon kelp noodle paste (blended kelp noodles, which you can find at most natural grocery stores)
- 3 tsp lemon juice
- 2 tablespoons sugar free maple syrup
- 1 tsp sea salt
- 2-4 tablespoons water, as needed for blending
- 1/4 cup flax meal (added after initial blend)
- 4 tbsp chopped walnuts
- optional-walnut butter or strawberry jam
- Blend all ingredients except flax meal in a food processor. Make sure it is thoroughly combined.
- Once a sticky dough develops, add the flax meal and pulse until the flax meal has been incorporated into the mix. This will make the mixture very sticky.
- Remove mixture from food processor into a large bowl. Fold in walnuts.
- Cover your chopping board with oat or coconut flour to prevent sticking. Scoop out mixture and roll into a long, oval shape. Press down to form a loaf of bread. Use your knife to create slits to give it a bread-like appearance.
- Move to dehydrator tray and dehydrate on 115 degrees overnight. Remove from dehydrator and enjoy with my fresh sugar-free strawberry jam or a delicious scoop of walnut butter.