Raw Almond Herb Bread

Inspired by Russell James' Mediterranean Almond Bread, I loved the original, but wanted something a little different and created this lighter, not so "herby" version. Super rich and satisfying.

Almond Herb Bread 
1/3 cup olive oil
3/4 cup sun dried tomatoes, loosely packed
2 1/2 cups almond flour, or pulp
1/2 cup sprouted oat flour
1 cup golden flax seeds, ground
3-4 medium zucchini, roughly chopped
2 apples, cored and roughly chopped
3T lemon juice
1t salt
1T Herbs De Provence or herbs of your choice
2 T basil

1 T raw honey or agave nectar (optional)

Process olive oil, sun dried tomatoes, zucchini, apple, lemon juice, salt and dried herbs until thoroughly mixed

Add the almond and oat flour and process until it forms a lose batter.

Mix the batter and flax in a large bowl, by hand,  as there is too much mixture to fit into  the processor and will drain your machine..

Process small batches of the batter in the machine until it is a fluffy texture. 

Divide the mixture in 2 and place on non-stick dehydrator sheets, on dehydrator trays.

Spread the mixture out on the full sheet. If mixture is sticky, wet the spatula. I use an offset spatula which really helps..

Dehydrate for 1 hour  @ 125 degrees.  Continue to dehydrate another 3 hours at 110 degrees. Flip the bread onto the mesh dehydrator sheet. Do so by placing another dehydrator tray with mesh on top and invert so that your original sheet of bread is upside down. Peel the non-stick sheet off . With a knife score into 9 or 16 squares, depending on how large you want your slices. It is very dense, so I tend to like my slices a little smaller. Continue to dehydrate the underside of the bread for another 10 to 12 hours or until bread feels done. If bread is thicker it could need 14 to 24 hours more.

This is awesome with seasoned nut cheese, red onion and tomato.  Be creative and use different herbs and spices. Try different fillings. Let me know what you come up with!

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