Sun-Dried Tomato and Herb Bread (Nut-free) (raw)
(click on image to enlarge)
Makes 18 ’slices’
September 3, 2007 in Basics, Dehydrated, Lunch, Raw, Russell James by Russell James
My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.
When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!
Ingredients
- ½ cup Olive Oil - Extra Virgin
- 1½ cups Sun-dried tomatoes
- 3 cups Sprouted buckwheat (2 1/2 Cups dry and unsprouted)
- 1½ cups Flax Meal
- 3½ cups Peeled Courgette (Zucchinis), Roughly chopped
- 2 cups Organic Apple, Cored and roughly chopped
- 2 Organic Avacados
- 1 Onion, Large
- 1 Parsley, Minced
Preparation
For the Nut-free Bread:
Step 1 Process the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
Step 2 Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.
Step 3 When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
Step 4 Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.
Step 5 Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx 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.
Step 6 Dehydrate for 2 hours and then 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.
Step 7 Dehydrate for approx 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) 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.
For the Cashew Mayo:
1 Cup Cashews 2 TB Lemon Juice 1/2 Tsp Sea Salt 1/2 Tsp Agave 1 Tsp Lemon Zest 2 TB Chopped Onion 1/4 Cup Water
Blend all ingredients in a high speed blender until smooth.
For the mushrooms pictured…
Step 1 Cut portabello mushrooms into thick 1cm wide strips. Marinade them for a couple of hours or overnight in equal parts of tamari and olive oil.
Step 2 Arrange them on a dehydrator sheet and dehydrate overnight.
Comments
carrie6292 writes: (March 30, 2008)
This looks great, but what is courgette?
EMH writes: (March 30, 2008)
Courgette is the British, and particularly the New Zealand name for zucchinis. People in the UK may refer to courgettes as vegetable marrows. Zucchinis come in many shapes, and a few different colors. People are likely most familiar with courgettes that are long green oblongs, resembling a cucumber. Actually you can find round shapes, and yellow zucchini in many stores. Zucchini is perhaps the best known and most popular of the summer squashes.
ardesmond2 writes: (March 30, 2008)
How much lemon its not mentioned in the ingredients.
Can’t wait to make this tomorrow.You are a life saver, now if I could only figure out how to make a patty without carrots. i.e lentil burger or sage burger.
stRAWberry writes: (March 30, 2008)
Hi EMH, The bread looks rather soft in the photo. Does it indeed have a lovely, soft texture? That would just be a dream come true.
EMH writes: (March 30, 2008)
Hi Strawberry – yes – but it would all depend on your dehydrator. Recommend one that dehydrates evenly to prevent burning the edges or drying unevenly.
EMH writes: (March 30, 2008)
To all those who read this recipe – It was not my intention to try and mislead anyone concerning the Authorship of this or any other recipe I post in the future. My apologies in advance, as it was very very late when I posted the last recipes and inadvertently omitted the source.
carrie6292 writes: (March 30, 2008)
EMH – Thanks for letting me know a Courgette is a Zucchini :)
fabio writes: (April 01, 2008)
Note that courgette is the french word for zucchini, since I’m french I can ensure you ! It’s funny to see that french words for vegets are also used in English.
Eg with egg plant in US english, which is aubergine for both the french and the british!
bon appétit !
EMH writes: (April 14, 2008)
Fabio – you are partially correct. As the Etymology from Middle/Old French cohourde – BUT the word is chiefly british not French. Please – enjoy the recipes and forget the lectures!
courgette
Main Entry: cour·gette Function: noun Etymology: French, diminutive of courge gourd, from Middle French, from Latin cucurbita Date: 1931 chiefly British : zucchini
kasawn3 writes: (July 28, 2008)
From kasawn3
The sun-dried tomatoes in your recipe…..are they dehydrated or in oil?
Tamar writes: (August 26, 2008)
Yummy! Yummy! “delicioso” – i just find your recipe and it will gonna be my first experience with my dehydrator! Before read all your preparation i thought the portabello was eggplant! i love eggplant … think that also can use in between your lovely bread! Thanks and i will post after preparing it!
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