Name: Almond Apricot Bread
Prep time: 1 h
Cook time: 18 h
Yield: 8 slices
Cuisine: American
Ingredients: 2 cups rolled oats ((gluten-free, soaked and dehydrated)); 1 cup sunflower seeds ((raw, soaked and dehydrated)); 1/2 cup chia seeds; 3 Tbsp psyllium husk powder; 1 tsp himalayan pink salt; 1 tsp Ceylon cinnamon ((ground)); 1/2 tsp Allspice; 3 Tbsp maple syrup; 2 bananas ((ripe)); 1.75 cups water; 1/2 tsp liquid stevia; 1 cup dried apricots ((diced)); 4 cups almond pulp (moist, packed cups)); 1 cup dried apricots ((diced, soaked in hot water 15 min)); 2 Tbsp water

Serves

Level

Advanced

Ingredients

Ingreds.

Total

18 Hrs

Serves

Level

Advanced

Ingredients

Ingreds.

Total

18 Hrs

Almond pulp is the byproduct from making almond milk, and it's also the secret ingredient for making this delicious raw vegan apricot bread! This recipe is a bit involved, but completely worth it! Plus, it's an excuse to make some homemade almond milk. Yields an 8.5 x 4.25 x 2.5" loaf.

Ingredients

2 cups rolled oats (gluten-free, soaked and dehydrated)
1 cup sunflower seeds (raw, soaked and dehydrated)
1/2 cup chia seeds
3 Tbsp psyllium husk powder
1 tsp himalayan pink salt
1 tsp Ceylon cinnamon (ground)
1/2 tsp Allspice
3 Tbsp maple syrup
2 bananas (ripe)
1.75 cups water
1/2 tsp liquid stevia
1 cup dried apricots (diced)
4 cups almond pulp moist, packed cups)

Apricot Spread

1 cup dried apricots (diced, soaked in hot water 15 min)
2 Tbsp water

Servings: slices

Units:

Directions

Prep

1 hour

Total

18 hours

Bread

In the food processor, fitted with the “S” blade, pulse together the oats, sunflower seeds, chia seeds, psyllium, salt, cinnamon and allspice. Place in a bowl.
In the same food processor bowl, combine the maple syrup, bananas, water, stevia and apricots. Process till mixed but not to long that you break down the apricots too much.
Add to the dry ingredients, along with the almond pulp. With your hands, mixed everything together very well. If the batter feels to dry, add a little water 1 Tbsp at a time.
Place the batter on a non-stick surface and shape into a loaf. Sprinkle crushed rolled oats and chia seeds on top. Transfer to the mesh sheet that comes with the dehydrator.
Dehydrate at 145 degrees for 1 hour. This will create a crust on the outside.
Remove from the dehydrator, place the loaf on a cutting board and slice pieces to a desired thickness. Don’t slice the bread on the mesh, you don’t want to risk cutting it. I did mine at about 1 inch. When slicing the bread at this stage, be sure to use a serrated knife (blade has small teeth, this helps to cut through nice and smooth) Also, see-saw back and forth with downward pressure as your cut the slices. This will prevent the dough from squashing down. Return the bread to the mesh sheet laying the pieces flat.
Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 16 hours. As an indicator if it is dry enough, touch the center of the bread slices. You don’t want it to be doughy but you also don’t want the bread to dry out too much.
Shelf life and storage: My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days. The more moisture that is left in your bread, the shorter the shelf life. Therefore, shelf life will vary with your drying technique. Whenever I make this bread, it never lasts very long enough to spoil. Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long shelf life.

Apricot spread

Drain the apricots from the soak water, don’t discard the liquid, keep it for step 2.
Add to the food processor, along with 2 Tbsp soak water and process till creamy. Add more water if needed.
This spread should keep for 5-7 days in the fridge.