Almond Sauerkraut Bread – a convenient way to use almond pulp

Ever wondered what to do with all these bags of frozen almond pulp from making almond milk? I have. Last week I decided to clean our freezer only to find a truck load of almond pulp waiting to be used for something at some point in the distant future. I decided that the future starts now and went ahead creating this lovely nut bread.

Almond Sauerkraut Bread

As made at our last Raw Chef Training, September 2013.

Buckle up, this stuff is amazing! It will definitely be one of the staples in our pantry (unless sold prior ;-)).

Almond Sauerkraut Bread

  • 1 c golden flax seeds, coarsely ground
  • 3 c of almond pulp from milk
  • 1 c sauerkraut, finely chopped
  • 1/2 c soaked almonds, coarsely chopped
  • enough water to make dough consistency
  • 2 T olive oil
  • 2 t natural sea salt
  • 2 t Italian herbs
  • 1 small clove garlic, crushed
  • 1 sprig rosemary to garnish
  1. Process the almond pulp in a food processor with the “S” blade until finely broken down. Add olive oil, garlic, natural sea salt, and water
  2. Combine all the ingredients in a mixing bowl, add the sauerkraut ,chopped almonds, natural sea salt and mix well.
  3. Form into round loaves about Ø3cm and slice into 1cm wide slices.
    Almond Sauerkraut Loaf, sliced
  4. Dehydrate for 2-3 hours at 145°F and then at 115°F for another 2 hours or until the desired moisture is obtained. For long term storage dehydrate until crisp at 105°F.
    Almond Sauerkraut Bread - dehydrated

Enjoy with your favourite dip or soup!

Almond Sauerkraut Bread

René 🙂

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