Lets Use up some of our Almond or Coconut Pulp

Hello Everyone,
I seem to be back online after quite a number of weeks of confusion !! My Computer IT man did not know how to fix the strange behaviour of my blog with letters running down the side of it & to-day it all seemed a bit too much !!! In fact I was about to abandon my Blog writing all together when would you believe....I did some more fiddling & the problem disappeared !! All very strange but I will proceed now & see what happens !! I often think Gremlins are at work in my computer & it is always a recommended practice to keep them happy! Only joking of course, but when ones computer skills are as basic as mine, all kinds of strange things seem to happen at times....AND ......without a virus !!
It's very wintery here to-day & whilst I know many of you are in the summery northern hemisphere, I still think this recipe might be a useful addition for you to maybe try. I use a lot of Almond & Coconut milk & I often wonder what to do with all the pulp, as it seems a great shame to throw it out. It freezes well & when inclined this is a wonderful way to use some of it.

The core ingredient used in this recipe is almond or coconut pulp.  If you are new to raw or new to using almond or coconut pulp, you are in for a treat, it is simply the by-product from making almond or coconut milk.The pulp gives the recipe a lighter and fluffier texture, more so than if you were to use ground nuts.   Another important ingredient in this recipe is the use of psyllium.

Although texture is very important, when it really boils down, it is all about the taste! I just love figs, they are sweet with small crunchy seeds in them. If you are not a fig lover, you could always substitute with just about any other dried fruit such as dates, raisins or prunes.

Be prepared for this bread to disappear quickly. The recipe makes one good sized loaf or the batter can be spread thinly before dehydrating & cut into bars or biscuits/crackers. If you do not have a dehydrator you could follow the same principles in an oven set on very low & the door slightly ajar.

Dry Ingredients:

• 4 cups packed, moist almond or coconut pulp ( could use 1/2 & 1/2 if you wish)
• 1 cup rolled oats
• 1 cup raw sunflower seeds, soaked for about 4 hrs
• ½ cup pumpkin seeds or raw pecans, soaked for about 4 hours
• ½ cup chia seeds
• 1 cup diced dried figs
• 4 Tbsp psyllium 
• 1 tsp sea salt
• 1 tsp ground cinnamon ( mixed spice is also nice)

Wet Ingredients:

• 3 Tbsp maple syrup
• 3 Tbsp melted coconut oil
• 1 3/4 cups water

Preparation:

Bread:

1. In a large bowl combine the almond or coconut pulp, oats, sunflower seeds, pumpkin seeds, chia seeds, dried figs, psyllium salt and cinnamon.  Toss until well mixed.
2. Add the maple syrup, coconut oil and water. I use my hands to mix this batter to make sure everything gets well coated.
3. Place the batter on the teflex sheet that comes with the dehydrator and shape into a loaf.
4. Dehydrate at 145 degrees for an hour Turn the temperature down to 115 degrees and continue drying for 4-6 hours.
5. Remove and slice to desired thickness.  Lay each piece on a mesh sheet that comes with the dehydrator.  Continue drying for another 4-6 hours or until the right moisture level is reached.
6. Store in an airtight container.  Should last 3-5 days.  Or you can wrap each piece individually and freeze for future enjoyment!

This is delish with a fig compote or some blended fruit as a topper, but equally enjoyed piled high with salad and sprouts with nut mayo for a wonderful lunch snack.