Raw Sweet Breads, Six Delicious Recipes

If you make your own nut milk you are familiar with the question, “What do I do with the pulp?” Well, there are plenty of things you can do with the pulp. You can use it for compost, you can throw it away (what a waste), you can dehydrate it and make it into “bread crumbs”, you can make it into crackers, or you can turn it into delicious raw sweet breads! That’s what we are making today, raw sweet breads. I have six delicious sweet bread recipes for you; five varieties, and one basic to create your own original sweet bread. So let’s get started with the basic.

Raw Bread (basic recipe)
Ingredients.
2 cups ground flax seed
½ cup raw agave nectar
½ tsp Himalayan salt
2 cups fresh nut pulp, not dried (I used almond pulp)

Preparation.
Combine all the ingredients together in a large bowl and mix well. Shape into a loaf. If ingredients are too dry add water as needed. Place on dehydrator tray, Dry at 104 F degrees for 1 to 2 hours. Cut loaf into bread slices and lay on dehydrator trays. Continue drying for an additional 2 to 4 hours depending upon desired bread texture. 

This bread tastes great fresh out of the dehydrator or cold from the fridge. Be sure to store leftover bread slices in a tightly sealed container preferably in the refrigerator. Bread will keep for up to two weeks depending upon dryness. 

Note: If you do not like to use raw agave nectar you can always substitute it with raw honey or coconut nectar.

If you’d like to make a loaf that’s nut sliced, you could leave the loaf in the dehydrator longer. The outside may be dryer, but the inside should still stay moist. Experiment.

To make the following sweet bread recipes follow the directions for making the basic recipe. Before forming the mixture into a loaf, add the additional ingredients for the specific recipe and then continue with the basic directions.

Banana-Nut bread
Ingredients.