Friday, April 2, 2010

More Raw Bread: Broccoli, Almond, Nori and Flax

Yesterday morning I made another batch of almond milk and decided to try using the almond pulp that was leftover in raw bread. I wasn’t certain what to expect. However you all know I love to experiment in the kitchen so I though why not give it a try. Here is what I did:

Broccoli, Almond, Nori and Flax Bread
Makes 16 pieces


4 cups broccoli
¼ onion, peeled
2 cloves garlic, peeled and minced
Pulp from making almond milk from 1 cup of almonds (see recipe above)
1 2/3 cups flaxseeds, ground
Water necessary to make homogenous dough
Salt, pepper and cayenne to taste
1 sheet nori, cut into small squares with scissors – optional but recommended


Place the broccoli in your food processor and pulse until it has been obliterated. You don’t want any large pieces to remain. Add the onion and garlic to the processor and process until it is also fine. Place the ingredients in a large mixing bowl. Add the pulp that is leftover from making almond milk and flaxseeds and stir to combine well. Add as much water as is necessary to form homogenous dough. Season the dough as desired. If you are using the nori add it last and stir it into the dough evenly.

Place a teflex sheet on your dehydrator screen. Place all the flax dough on one tray of your Excalibur. The dough will cover the sheet and will be about ½ inch thick. Dehydrate at 105 degrees until the top is firm. This took about 8 hours at our house.

I used my pizza peel to flip the dough on and then cut it into 16 slices. The underside was still very damp. I returned the dough to the dehydrator (wet side up) and dehydrated overnight. In the morning the dough was dry throughout but still somewhat soft. This mixture is more reminiscent of bread than a cracker.

Nutritional Information (this is an estimate since I am guessing at the almond pulp #'s):

Amount Per Serving
Calories - 116.85
Calories From Fat (57%) - 66.88

Total Fat - 7.99g
Saturated Fat - 0.69g
Cholesterol - 0mg
Sodium - 75.19mg
Potassium - 87.53mg
Total Carbohydrates - 8.92g
Fiber - 6.29g
Sugar - 0.61g
Protein - 4.54g


When I decided to try this what I was testing was the taste and texture. This is definitely softer than the raw bread or crackers without the almond pulp. I think it will make a better base for raw pizza, which I have mentioned before that we eat often as a quick snack. The almond flavor does not really come through in this but it does seem to tame the flax flavor. I added nori for iodine and trace minerals but it doesn’t much flavor. If you want the nori flavor you will need to add more than one sheet to the mix.

Adding the left over almond pulp to the flax bread is definitely worth trying. I like the impact it had on the texture of the final product.  I will be playing around with this addition more often.

The thickness of the finished bread is less than 1/4 inch for those of you that are new to "raw bread".

Unrelated Note:

For those of you that have sent email asking if I am okay I appreciate your concern more than you know. Things are a little hectic here. Everything is still up in the air so no short-term plans at our house. I decided to finish the first two week course as quickly as possible. I had everything finished that I could yesterday morning and am now waiting for others to catch up so I can finish my discussion requirements. This was something I needed to do so it wasn’t hanging over my head. If any of you have any questions on the course please free to ask.

I also had a chance yesterday to chat with a friend about nutrition for quite a long time yesterday. It is always great to hear what someone else thinks and has read.

On the wheat grass growing front that is not going so well. We have grass, but not as much as we are suppose to. I am going to start a second tray today and this time not follow the instructions. I am convinced they had instructed us to far too many seeds.

For now I need to get into the kitchen and start a few things for the weekend. We are out of nut cheese, sun dried tomato pesto, beans and I want to make a different version of flax bread so we have enough for the weekend. I will be back later today after I check on my parents and get things squared away here. I hope you are all having a great Friday.


  1. Hi Alicia,

    Your raw bread looks and sounds very healthy and yummy! I always enjoy reading about your experiment with your food in the kitchen, each of your post is so inspiring! I hope everything is okay with you and your family and you enjoy your on-line course:)

  2. Oraphan,

    I am so glad you enjoy my experiements as much as I do. This one worked out particularly well. Plus you know me, I love finding uses for leftovers (like the the almond pulp from making milk). ;-)

    Thanks for your well wishes; we will be fine. I really appreciate your concern. :-)


  3. oh here is my answer (about your how your classes are going) this bread seems like the perfect pizza bread.thats what i was thinking even before you wrote that!!have fun tonight and ill talk to you later

  4. Michelle,

    I can't wait to try this as the base for raw pizza. The texture will be great for that.

    We will have a great time. My girlfriend Deirdre is going to join us (sans boyfriend). We will have a great time. Plus Dan loves to be the only guy. ;-) Sometimes he is so male. LOL.


  5. Love all these raw bread recipes! This one sounds particularly intriguing. I may just have to make it in my oven (which can be set at 115F) to try it out! Great way to use up that almond pulp, too.

  6. Ricki,

    I have been playing around with a lot of raw bread lately. Reducing our flour consumption has made it necessary. Carrot and summer squash pulp also both work well in raw bread if you like those flavors. I can't wait to see what you come up with.



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