This raw garlic bread recipe is a perfect way to use up the extra Almond pulp from the Almond Milk we love to use in smoothies. We have been saving it in the freezer waiting to make something..... This is perfect!

Raw Garlic Bread
6 cups Almond Meal leftover (from making almond milk)
2 cups flax meal (or use 1-1/4 Cups flax seeds ground in a dry blender)
1/2 cup Olive Oil (cold pressed)
2 tsp sea salt
2 - 3 crushed garlic cloves (add more if you like garlic, we used 6 large cloves)
1/2 cup chopped fresh Italian herbs: Basil, oregano, thyme, rosemary

Place everything in a large bowl and kneed by hand until everything is blended and you end up with a large "dough" ball. divide into 4 equal parts. Place one part between two teflex sheets or wax paper and roll out to 1/4 inch thick. Cut into 4 squares and remove from teflex. Place direct onto dehydrator sheets and dehydrate at 105 degrees for approx 6 to 8 hours. Do not over dehydrate. Lasts in refrigerator for 2 weeks. Tastes great!!!
Recipe by: Elaina Love Check out her site, she's awesome!



Use it for sandwiches, just like you would any other bread. I made some Mock Tuna they taste great together!!!!