Sweet Portuguese Bread
This bread is good with a pumpkin seed spread, and it is a tasty side dish to serve with the Asparagus Soup.
INGREDIENTS | SERVES 4
- 1 cup almonds
- 2 cups flaxseed
- 1 cup grated apple
- 2 tablespoons honey
- 2 tablespoons orange juice
- 2 teaspoons cardamon
- ½ teaspoon salt
- ½ cup Almond Milk
Soak the almonds in water for 12 hours. Drain and rinse the almonds. Grind the flaxseed into a coarse powder with a coffee grinder.
Place all ingredients in a food processor with an S blade and process until well mixed. Add the flaxseed last. Mixture should be slightly thick and chunky.
Form the mixture into an oval-shaped loaf and slice into round, toast-sized pieces.
Place the round slices onto dehydrator trays with nonstick sheets. Dehydrate at 145°F for 3 hours. Flip the bread over and continue dehydrating at 110°F for 2 hours or until the desired texture is reached.
PER SERVING:
Calories: 737 | Fat: 56 g | Protein: 24 g | Sodium: 319 mg | Fiber: 28 g
Portuguese Holiday Bread
This is a variation on a specialty bread often made during the Easter and Christmas holiday seasons because it symbolizes rebirth. It is traditionally made with milk, sugar, and honey and shaped into round loaves.
