Almond Butter and Jelly Sandwiches
You can send your kids to school with this, or you can eat this yourself!
½ cup raw golden flax seeds, unsoaked
1 cup almond meal (the stuff leftover after you strain almond milk, undehydrated)
1 cup my Raw Sprouted Almond Butter
¼ cup agave nectar
3 cup fresh strawberries
1¼ cup my Raw Sprouted Almond Butter
¼ cup raw agave
In a Vita-Mix, blend the flax seeds, almond meal, almond butter, 1/4 cup agave nectar, and a little water. You should have a thick dough. Make loaves the size of regular, cooked wheat bread on a teflex sheet, and dehydrate for just 3 hours at 116 degrees. Cut a slice off and see if it’s like real bread. If it’s not dry enough, continue dehydrating until bread-like.
Next, to make strawberry jelly, dehydrate the strawberries on a teflex sheet for 4 hours, to shrink them up and concentrate the flavors. There should also be some jelly on the teflex sheet from the concentration of the flavors. Scoop all the jelly up, and the strawberries as well. Blend the jelly and strawberries in vita-mix with 1/ cup of the agave nectar for the jelly. There’s your jelly!
For each sandwich, cut a slice of bread from your loaves, and spread some strawberry jelly and almond butter on it. Top with another slice of bread, and serve!