Lemon Poppy Seed Bread

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This is a time saving raw food recipe for the pulp left after making fresh almond milk. Instead of dehydrating the pulp into a flour of freezing it to use as the base for my raw tiramisu,  I simply put the pulp right into the food processor and whip up a batch of bread or biscotti using this recipe. You may also want to try subbing out the lemons with an orange and adding minced cranberries. Note that if  you have never experimented with raw food recipes for bread, the texture is different, not fluffy like processed breads, more like pliable crackers.


Raw Food Recipe for Lemon Poppy Seed Bread
3 tablespoons chia seeds soaked in 1/2 cup water until ALL moisture is soaked up
2 lemons (zest and juice)
1/4 cup raw honey
3 tablespoons poppy seeds
1 batch almond flour  (here is a video about how to make the almond milk that yields one batch of pulp)

Put all ingredients into a food processor with an S blade to form the batter.  Spread to 1/4 inch thickness on a dehydrator sheet lined with a Teflex sheet and dehydrate until dry enough to flip (Teflex will peel easily off the back).  Cut then dehydrate on a standard tray (no Teflex sheet) until it dries to the consistency of bread, or dry it to a crisp for biscotti.

Snack Time
Top with a little Summer Berry Jam or dunk in this raw food version of coffee, Maca F.A.C.A. for a sweet morning treat or an anytime sweet snack.  This also make a delicious dessert served with lemon cream (made from cashews) and fresh blueberries.

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  • C

    Can you just grind up almonds to make almond flour for this? Or does it have to be the pulp from the almond milk? And when you say one batch, do you mean for example I used 1 cup of almonds when making my milk, is that sufficient enough for the batch of pulp?

    Thank you so much.

    Also, when you get the pulp, do you dehydrate it to take the moisture out first before using it in this recipe?

  • Joy

    You could use almond flour, sure. Using the pulp simply saves the process of dehydrating the pulp from almond milk. If you watched the video on making almond milk, you will see my recipe calls for one cup of almonds. If you choose to make almond flour from whole almonds, you will need far less than one cup because the almonds used to make milk are de-fatted, they loose their fats to the water.

  • C

    Thank you so much. I love that I found your blog. I’m especially excited to try the Chai concentrate! Thank you for willingly sharing your recipes and tips with us…it is so appreciated. One more question, sorry :), when you use the pulp you just use it wet (straight after making the milk) for this recipe, right? It doesn’t need to be dehydrated? I just want to make sure I understand correctly.

    Much peace to you.

  • Joy

    Yes, I dump the fresh pulp right from the bag into the mixing bowl or food processor! This and my raw macaroons are my FAVORITE recipes that use the pulp from almond right out of the straining bag. I will post the macaroons today so you can try that recipe too and let me know what you think.

  • Trisha

    I just made a huge batch of almond milk and have lots of pulp, can you be more specific on how much you use in the recipe? This way I don’t have to make one more “single” batch to determine how much pulp it produces, currently I have about 4 cups of pulp to use.


  • Joy

    One batch of almond pulp yields about one cup of pulp. I don’t recommend letting it stack up because it goes off quickly. Preserve it one batch at a time in the freezer for use in recipes. If you dehydrate it into flour, be sure to use that flour quickly or store it in the freezer as well.
    I hope that helps you with your pulp. ALWAYS be sure to smell it before you use it. It should smell like almonds & vanilla, not at all sour.

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