Almond Pulp Cinnamon Raisin Toast

A grain-free and dairy-free approach to cinnamon raisin toast. All the flavor, none of the sugar, grains or unhealthy fats. This vegan and paleo cinnamon raisin bread recipe is made from leftover almond pulp.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 9

Ingredients

  • 1/3 cup pitted medjool dates – approximately 6 dates
  • 1/2 cup water
  • 1/4 cup avocado oil
  • 2 tablespoons raw, organic honey
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon sea salt
  • 2 cups lightly-packed almond pulp – see note
  • 2/3 cups roughly-ground flax seeds
  • 1/2 cup organic raisins
  • 1/2 cup organic walnuts, chopped

Instructions

  1. Add medjool dates, 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.
    If using a food dehydrator, transfer sections to separate teflex-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 because a perfect square. Repeat with remaining dough. Dehydrate at 115F for 12 hours, flipping halfway through.
    If using an oven, preheat to 180F 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 because a perfect square. Repeat with remaining dough. Bake in preheated oven for 3-4 hours, flipping halfway through.
  4. Once complete, remove from your food dehydrator or oven and cut into 9 squares per sheet.

Recipe yields 18 squares, 2 squares per serving. Serve with 10-Minute Strawberry Chia Seed Jam.

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Notes

To keep recipe vegan, use coconut nectar or agave nectar in place of honey.

Almond pulp is created when homemade almond milk is made. If you make 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

Nutrition Information Per Serving

  • Calories: 169
  • Calories from Fat: 82
  • Total Fat: 9.1
  • Saturated Fat: 0.8 g
  • Sodium: 5 mg
  • Carbs: 18.9 g
  • Dietary Fiber: 4.4 g
  • Net Carbs: 14.5 g
  • Sugars: 12.5 g
  • Protein: 4.4 g