1/2 cup olive oil
3/4 cup sun dried tomatoes, loosely packed
3 cups almond flour
1 cup golden flax meal
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
2T basil
Process olive oil, sun dried tomatoes, zucchini, apple, lemon juice, salt and dried herbs until thoroughly mixed
Add the almond flour and process again until a loose batter is formed
In a bowl mix the batter with the flax meal by hand as there is too much mixture for the size if the processor and it will become heavy and overwork your machine.
Process the batter in the machine again in small batches until it is a light fluffy texture.
Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.
Spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If mixture is too sticky, wet the spatula to make things easier. With a knife score the whole thing into either 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.
Dehydrate for 2-3 hours @ 110 degrees. Remove the Paraflexx 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 Paralexx sheet off and continue to dehydrate the underside of the bread.
Dehydrate for approx 10 - 12 hours more @ 105 degrees, or until bread feels light in your hand. (length of time will depend on how thick your slices are. I made mine pretty thick and ended up dehydrating for over 14 hours total). If the pieces don’t fully come apart where you scored, use a knife to cut them.
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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