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
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!