Grandma’s Olive Bread
By Gina Panayi
From the RawGreek's January 2008 Newsletter
2 cups flaxseeds ground (300g)
1 cup almonds, soaked (130g)
1 cup Throuba olives, pitted and chopped (100g pitted)
˝ cup chopped spring onion (4-5 spring onions)
˝ cup packed fresh parsley
3 tsp dry mint
1 cup freshly squeezed orange juice (app 2 oranges)
2 tbsp olive oil
1 ˝ tsp sea salt
*This recipe is based on my grandmothers olive bread. It is really tasty and incredibly filling.
Grind the flaxseeds in a coffee grinder; do not grind the flax seeds until they are superfine, the thicker the mixture the better the bread.
Process the almonds in a food processor and put in a mixing bowl with the ground flax seeds and the rest of the ingredients and mix well.
Put the mixture on a flat surface between 2 sheets of grease proof paper and using a rolling pin gently roll flat about 1 cm in thickness.
Put the bread onto a dehydrator tray and dehydrate at 145oF for an hour, after an hour gently flip it over and dehydrate for a further hour. Then cut the bread into rectangles and separate the pieces enough for the air to circulate between the pieces and dehydrate for a further hour, or until the bread is to the desired crispness.