Almond Bread

This is a delicious alternative that is grain and dairy free and is perfect for breakfast lunch or dinner – created by our raw food chef Magalie at Amchara Gozo.

Makes 18 slices

Almond Bread

 

INGREDIENTS


  • ¼ cup olive oil
  • ½ cup sun-dried tomatoes, soaked
  • 1.5 medium courgettes (zucchini), peeled and  roughly chopped
  • 1 apple, cored and roughly chopped
  • 1.5 tablespoons lemon juice
  • ½ teaspoon salt
  • 1.5 tablespoons Herbs de Provence or herbs of your choice
  • 1 tablespoon marjoram or herbs of your choice
  • 1.5 cups almond pulp
  • ½ cup flax meal

 

METHOD


  1. Process the olive oil, sundried tomatoes, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed. Add the almond pulp and process again until a batter is formed.
  2. In a bowl, mix the batter with the flax meal by hand. When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.
  3. Divide the mixture in two and place on non-stick dehydrator sheets on dehydrator trays. Use an offset spatula to spread the mixture evenly to all four sides and corners of the non-stick sheet. If the mixture is too sticky, you can wet the spatula to make things easier.
  4. Dehydrate for 2 hours at 40 degrees C. 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.
  5. Dehydrate for approximately 8 hours more at 40 degrees C or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

 


 

Alternative bread recipe:

 

More with Almonds:

 


 

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