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Upcycled Dehydrated Almond Bread [Vegan, Paleo, Gluten-Free]

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This recipe is made using the leftover almond pulp from homemade almond milk! It is perfect for people looking to get healthier because it is full of nutritious ingredients, is easy to make, and is the best bread substitute (that’s paleo, vegan, low-glycemic, gluten-free, dairy-free) there is.

Upcycled Dehydrated Almond Bread [Vegan, Paleo, Gluten-Free]


  • 4 cups almond pulp, thawed
  • 2 green apples, chopped
  • 1/2 cup psyllium husk
  • 1 teaspoon sea salt
  • 1 cup coconut meat
  • 1 cup coconut water and 1/4 cup for thinning


  1. Sift almond pulp (once thawed) so it breaks apart. This is especially important if you stored the almond pulp in the freezer.
  2. In a blender, combine the green apples, sea salt, coconut meat, and coconut water. Blend until completely emulsified.
  3. Pour the mixture into the almond meal, add the psyllium husk, and stir until well-combined. Allow to thicken for 3-5 minutes, then add additional coconut water to thin (if needed), and stir.
  4. Split the mixture into two parts and spread on dehydrator trays with sheets. Spread the mixture into a square (1/4-inch thick). Score the bread as desired.
  5. Dehydrate for 4 hours at 115°F. Flip, remove the sheets, and dehydrate for 2 more hours. Store in an air-tight container in the fridge for up to two weeks.





Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.



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