Raw Almond “Tostada” with Avocado

Raw and unsalted almonds are a tasty and nutritious snack packed with plenty of health benefits. Full of  minerals (magnesium, potassium, calcium), vitamin E, proteins and fibre.


Almonds can be consumed as raw butter, raw almond milk (a great alternative to dairy milk) or ground into a flour to make delicious desserts. 

This time I got inspired to create a salty-sweet recipe, a healthy version of the traditional Spanish “Tostada” – toasted bread served with tomato, olive oil, salt & pepper. 


My dehydrated raw “tostada” is crunchy, delicious and super nutritious!

Raw Almond "Tostada" with Avocado
Serves 16
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Prep Time
20 min
Cook Time
12 hr
Prep Time
20 min
Cook Time
12 hr
Raw Almond "Toast"
  1. 500 gr raw almond pulp*
  2. Pulp from 5 ½ cucumbers (through juicing - I use the Essenzia Slow Juicer)
  3. Pulp from 1 celery stalk (through juicing)
  4. Pulp from 2 handful fresh basil (through juicing) or finely cut
  5. 5 tbsp tamari
  6. 2 cold pressed olive oil
  7. 4 tbsp nutritional yeast
  8. 2 tbsp coriander seeds, ground
  9. 2 tbsp black sesame seeds
  1. 4-5 ripe avocados
  2. 4 tbsp nutritional yeast
  3. 2-3 tbsp cold pressed olive oil
  4. salt & pepper to taste
Raw Almond "Toast"
  1. Mix all ingredients in a bowl using your hands until it's all well combined. This mixture makes about 4 full dehydrating sheets and I divided each sheet into 4 slices (4 "toasts").
  2. Press the mixture on the dehydrating sheets until you have an equally even surface and dehydrate at 40 degrees for 11-12 hours.
  1. Mix all the ingredients in a bowl for about 2-3 minutes using a fork.
  2. Serve the "tostada" fresh or store the raw almond toasts in a paper bag for up to 5 days (making sure that it's sealed well and airtight).
  1. *Almond pulp - for this recipe I've taken the remaining pulp from soaked almonds used to make almond milk with the Essenzia Slow Juicer.
Vegi Tales https://vegitalesibiza.com/



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