VEGAN ZUCCHINI BREAD

by Calista Goh August 29, 2016

VEGAN ZUCCHINI BREAD

Serves 9.

2 cups                                        Chopped Zucchini

¼ cup                                         Extra Virgin Olive Oil

1 tsp                                           Sea salt

1 cup                                          Almond meal

1 cup                                          Flax meal

1 tbsp                                         Herb of choice (e.g. Rosemary)

  • Place zucchini + oil + salt in food processor and process until smooth.
  • Add almond meal + flax meal. Process into batter.
  • Dehydrate at 45˚C for 4 – 6 hours.
  • Flip directly onto mesh tray and remove Teflex sheet. Return to dehydrator for another 4 – 6 hours, or until desired consistency is reached.
  • Note that bread will remain flexible.

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Calista Goh
Calista Goh

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