Nut-Free Bread

This is a nut-free version of bread! If you have a dehydrator then you are set and ready. It's
another great recipe from raw chef Russell James 

Nut-free bread

Makes 18 'slices'

½ c olive oil
1½ c sundried tomatoes
3 c sprouted buckwheat (2½ c dry & unsprouted)
1½ c flax meal
3½ c peeled courgette, roughly chopped
2 c apple, cored and roughly chopped
3 Tblsp lemon juice
2 avocados
1 large onion
½ c minced parsley

1. Process the olive oil, sundried tomatoes, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.

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 of the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

3. When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

4. Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

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.

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 Paraflexx sheet off and continue to dehydrate the underside of the bread.

7. Dehydrate for approximately 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.

Cashew Mayo

1 c cashews
2 Tblsp lemon juice
½ tsp salt
2 Tblsp chopped onion
¼ c water
½ t agave

Blend all ingredients in a high speed blender until smooth.

For the mushrooms pictured…

1. Cut portabello mushrooms into thick 1 cm wide strips. Marinate them for a couple of hours or overnight in equal parts of tamari and olive oil.

2. Arrange them on a dehydrator sheet and dehydrate overnight.

Did you like this recipe?  Then why not subscribe to receive automatic
Updates by filling in your email address at the top left of the page in the box
Provided. Your subscription entitles you to receive valuable e-mail newsletters, announcements, and other information from Women’s Health Academy. Updates come out on Thursdays.