1/2 cup extra virgin olive oil
1 cup sun-dried tomatoes, loosely packed
3 cup almond flour*
1 cup flax meal
1 large zucchini, peeled & roughly chopped
2 apples, cored and roughly chopped
3 tbsp. lemon juice
1 tsp. sea salt
1 tbsp. Herbs De Provence or herbs of your choice
1 tbsp. marjoram or herbs of your choice
*You can make almond flour a number of ways. My favorite is to save the pulp from
any almond milk I make and dehydrate it so I can keep it in a glass jar until needed. You
could also use the almond pulp wet. Another way would be just to grind some almonds dry
into a flour in a high powered blender or coffee mill.
Process the olive oil, sun-dried tomatoes, zucchini, apples, lemon juice, salt and
dried herbs until thoroughly mixed. Add the almond flour and process again until a batter is
In a bowl, mix the batter with the flax meal by hand. The reason you do this separately
is that you are likely to have too much mixture for the processor at this point, and when
you add the flax meal it will become quite heavy and sticky and overwork your machine.
When mixed, process the whole batter in the machine again in small batches to
achieve a light fluffy texture. Divide the mixture in 2 and place on teflex sheets, on dehydrator trays.
Use an offset spatula to spread the mixture evenly to all 4 sides and corners of the
teflex sheet. If mixture is too sticky you can wet the spatula to make things easier. With a
knife, score the whole thing into 9 squares.
Dehydrate for 2 hours and then remove the teflex 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 teflex sheet off and continue to dehydrate the underside of the
Dehydrate for approx 8 hours more 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.