Vegan Walnut Rosemary Bread
There are few things in life as delicious as a simple loaf of bread. In middle school, I used to go to Cheesecake Factoryonly to eat their brown bread they gave in the baskets when you sat at the table. By the time the food came, I was always 12 loaves deep.
However, in the quest of being healthy and cutting grains out of my diet (which has honestly made me feel so much better than any bread coma ever has) binging on bread is far back in my eating history. I’ve actually totally stopped even craving bread, much preferring fresh fruits, vegetables, nuts and seeds. Until I learned the raw vegan recipe at Matthew Kenney Culinary and my opinion on bread forever changed.
The thing about this bread is it doesn’t just taste like bread. It’s much denser, comprised of whole grounded almonds and other real-food ingredients which I’ll share with you below. It’s as if almond butter and bread had babies (which is the best combo ever if you ask me.) This isn’t something I would make a sandwich with but rather have as a delicacy with my sugar-free strawberry jam.
Best of all, not only is it raw-vegan, but it’s also Paleo, Keto, Gluten-Free, Sugar-Free and Dairy-Free.
Yes you read that right.. Bread is back in the basket.
- 1 1/2 cups almond meal
- 3/4 cup oat or coconut flour (oat will make it taste more like traditional bread, but coconut works well if you want to keep it Paleo)
- 1/4 cup + 1 tablespoon kelp noodle paste (blended kelp noodles, which you can find at most natural grocery stores).. can be substituted for Irish moss
- 3 tsp lemon juice
- 2 tablespoons Lakanto maple syrup (use code SAHARA for 40% off any order)
- 1 tsp sea salt
- 2-4 tablespoons water, as needed for blending
- 1/4 cup flax meal (added after initial blend)
- 2 tbsp chopped dried rosemary
- 4 tbsp chopped walnuts
- Blend all ingredients except flax meal in a food processor. Make sure it is thoroughly combined.
- Once a sticky dough develops, add the flax meal and pulse until the flaxmeal has been incorporated into the mix. This will make the mixture very sticky.
- Remove mixture from food processor into a large bowl. Fold in rosemary and walnuts.
- Cover your chopping board with oat or coconut flour to prevent sticking. Scoop out mixture and roll into a long, oval shape. Press down to form a loaf of bread. Use your knife to create slits to give it a bread-like appearance.
- Move to dehydrator tray and dehydrate on 115 degrees overnight. Remove from dehydrator and enjoy with my fresh sugar-free strawberry jam or a delicious scoop of almond butter.
Note: If you don’t have a dehydrator, you can still make this recipe using your oven. It just won’t be considered raw because the nutrients in the almonds are destroyed above 118 degrees. I highly recommend purchasing a dehydrator so you can make plenty of my raw-vegan recipes; some are as low as $35 on Amazon and work wonderfully.
Alternatively, you could use your oven on the lowest temperature and open it periodically to keep the temperature low. It may take anywhere from 1-4 hours in your oven, depending on the temperature of your oven. Do the knife test to make sure the batter is no longer sticky.
Additional note: You can substitute rosemary and walnut for any herb, nut, spice or dried fruit. Make the flavor your own!