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.

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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. 


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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
Topping
  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.
Topping
  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).
Notes
  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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