Almond Sesame Garlic Bread

October 10th, 2012 · Lisa · gluten-free, raw, Recipes, Snacks · Comments
 I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

You’re amazing. No really. Just think about everything you do. Amazing, right?

I know you’ve had another long, busy day. When you get home tonight I’ll set out a special snack just for you.

I made some bread from the almond and walnut pulp I had on hand – You know me, always wanting to stretch my nuts :) – which I can spread with whatever you like.

It has a hint of garlic and sesame, which would be lovely with a layer of hummus or even a roasted sweet potato mash.

Since I have a special love for peanut sauce I decided to test out a slice with a little peanut butter and a few drops of maple syrup. You might think it sounds strange, but it has all the right flavours to delight this little lady. That’s one of the best things about friends, they can introduce you to wondrous things you never would have discovered on your own. I’m not going to pretend this toast is equal to the experience of discovering Flight of the Conchords or Green Smoothies (things my friends have kindly shared with me) but I bet you’ll be glad you know me once you give it a try.

Almond Sesame Garlic Bread

Ingredients

  • 3 cups nut pulp (leftover from making nut milk)
  • 1/3 cup ground flax seed
  • 1/2 cup + 1/3 cup water
  • 2 cloves garlic, chopped
  • 1 TBSP date paste
  • 2 TBSP Braggs liquid aminos or tamari
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds

Instructions

  1. Preheat oven to 375 degrees.
  2. In a food processor pulse nut pulp.
  3. In a medium bowl combine the flax and water. Allow to sit for approximately 20 minutes.
  4. Add the flax and remaining ingredients to the food processor with the nut pulp.
  5. Blend into a thick dough.
  6. Spread on a parchment-lined baking sheet.
  7. Bake for 25 minutes. Remove from oven and cut into sandwich-sized pieces.
  8. Flip the slices over and return to the oven for 10 minutes.
  9. Store in the refrigerator.
http://veganculinarycrusade.com/2012/10/almond-sesame-garlic-bread/

p.s. Lisa is flying home today. Send safe travel thoughts. xo

10 Comments

  1. Mom
    Posted October 10, 2012 at 12:26 pm

    This looks amazingly good! Safe travels, can’t wait to see you!

    • theveganlisa
      Posted October 11, 2012 at 8:06 pm

      It really is delicious and a great use of leftovers.

  2. cv
    Posted October 10, 2012 at 1:20 pm

    This looks fabulous. Would it work in a dehydrator, as well? Thanks!

    • theveganlisa
      Posted October 11, 2012 at 8:06 pm

      Definitely! I would probably try 12 hours at 110 or 115 and then check for dryness.

  3. www.nadisunshine.com
    Posted October 13, 2012 at 9:06 am

    hmmmm yummy!

  4. Posted October 13, 2012 at 9:14 pm

    This looks awesome….. and I like that there are instructions for how to do it in the oven (since things like these normally seem to come out a dehydrator – which I don’t have.)

    Hope you had a good trip home!

    • Posted October 14, 2012 at 7:24 pm

      I did have a great trip, thank you!

  5. Posted October 14, 2012 at 6:44 pm

    Of finally a way of using this left over from making almond milk. I always feel bad throwing it away.

    • Posted October 14, 2012 at 7:24 pm

      I agree – I always have a lot of nut pulp in my freezer.

  6. Ashok Mahindroo
    Posted December 9, 2013 at 8:37 am

    Must try this. Am still grasping and struggling with the concept of raw food cooking. You mus give us access to a list of misa plas to be prepared before hand so that it is easier to reproduce a regular selection of simple raw food recipes..

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