VEGAN ZUCCHINI BREAD
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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