' Mediterranean Almond Bread is another obvious choice when it comes to 'winner' recipes. It's light and tasty and makes fantastic sandwiches. Russell, nicknamed 'The Bread Man', told me he has just perfected a new, simpler nut-free bread which he'll be posting as soon as he gets the time. BTW, if you haven't visited Russell's blog
yet, I wouldn't walk, I'd run there if I were you, as it has many of his fantastic, mouth-watering creations.
Mediterranean Almond Bread
By Russell James
Makes 18 'slices'
1/2 c olive oil
1 c sun dried tomatoes, loosely packed
3 c almond flour*
1 c flax meal
3 medium courgettes (zucchinis), peeled & roughly chopped
2 apples, cored and roughly chopped
3 T lemon juice
1 t salt
3 T Herbs De Provence or herbs of your choice (or less!)
2 T marjoram or herbs of your choice (or less!)
*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 into flour in a high powered blender or coffee mill.
- Process the olive oil, sun dried toms, courgettes, apples, lemon juice, salt and dried herbs until thoroughly mixed.
- Add the almond flour and process again until a batter is formed.
- In a bowl mix the batter 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.
- 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 Paraflexx sheets, on dehydrator trays.
- Use an offset spatula (aka offset palette knife or cranked palette knife) 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.
- 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.
- 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.
You may want to cut down a little on the herbs as the bread has a strong flavor. You can also make a plain version, without any herbs at all, just to give you the option.
As Russell suggests on his blog, try the Almond Bread with some avocado, lettuce, tomato, cashew mayonnaise and a few slices of marinated Portobello mushrooms. Yummo!
Left: Russell James