Mediterranean Almond Bread

Mediterranean Almond Bread
Photo  and Recipe Courtesy of The Raw Chef
TheRawChef.com

It has been a while since I started my quest for a great raw bread recipe. After trying it out I'm happy to say I found it. We made sandwiches with avocados, bell peppers, portabella mushrooms, red onions, tomatoes, and lettuce; all raw and living. It was very delicious and the whole family loved it. The recipe and photo is from The Raw Chef and I'm using them with written permission, for your enjoyment.


Mediterranean Almond Bread

Makes 18 ‘slices’

1/2 cup olive oil
1 cup sun-dried tomatoes, loosely packed<
3 cups almond flour
1 cup flax meal
3 medium courgettes (zucchini), peeled & roughly chopped
2 apples, cored and roughly chopped
3 tablespoons lemon juice
1 teaspoon salt
3 tablespoons Herbs De Provence or herbs of your choice
2 tablespoons marjoram or herbs of your choice

Grind 3 cups of almonds into flour in a food processor and place aside in a bowl. Add olive oil, sun dried tomatoes, zucchinis, apples, lemon juice, salt and herbs to food processor and process until well mixed. Add almond flour and process until a batter is formed.

In a larger bowl, combine by hand the bread mixture with the flax meal. When mixed  thoroughly, process the mixture in small batches until the texture is lightly fluffy. With a spatula, spread the mixture equally and evenly onto two non-sick sheets on dehydrator trays. Score each sheet with a knife into 9 squares.

Dehydrate for 2 hours and then remove the non-stick sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread. Dehydrate for approx 8 hours more at 105 degrees F or until bread feels light in your hand.