This is a really easy raw bread to make and perfect for when you are hanging out for a salad sandwich.  This is gluten free and extremely tasty!

Ingredients:… makes 18 slices…

1 cup flax seed meal (linseeds)

3 cups almond flour (you can use pulp left over from making almond milk or just pulse 3 cups of almond in a food processor until finely crumbed – careful not to overdo it and create almond butter)

1/2 cup olive oil

1 cup sun-dried tomatoes

3 medium zucchini’s roughly chopped

2 apples, cored and roughly chopped

3 Tbsp. lemon juice

1 Tsp. salt

1 Tbsp. dried rosemary

1 Tbsp. dried oregano

1/2 Tbsp. Italian herbs

Method:

Process together everything except for the almond flour and flaxseed meal in a processor.  Process until thoroughly combined and batter like.

Add the flaxseed meal and almond flour and pulse until stirred through.

Divide the mixture between 2 teflex lined dehydrator trays and spread evenly with a metal spatula.

Score 3 x 3 into squares and place in the dehydrator for 2 hours at 105 degrees Fahrenheit.

After 2 hours, flip the bread squares onto another unlined dehydrator tray and peel off the teflex sheet.

Replace in the dehydrator for a further 6-8 hours until dried but still slightly pliable.

Store in an airtight container in the fridge or freezer.

Fabulous recipe that works well and tastes great!

Ally x