Grandma’s Olive Bread

[Carmella]

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)
½ cup chopped spring onion (4-5 spring onions)
½ cup packed fresh parsley
3 tsp dry mint
1 cup freshly squeezed orange juice (app 2 oranges)
2 tbsp olive oil
1 ½ 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.

[wyjoz]

Yum: I'm sending this to my Greek friend ! Thanks Gina!



and Carmi for posting it; Joz

[Carmella]

I made this bread and it turned out really well. I didn't have the Throuba olives called for in the recipe (they're sundried Greek olives that Gina sells online), so I used the sundried Peruvian ones. I also used only 1/2 cup as I find they have a pretty strong flavor. I was a bit skeptical about the mint in there at first, but the result is not unpleasant. I might skip it next time, though, just to compare.

I dehydrated the bread at 145 for 1 hour, but then turned the temp down to 115. I left it for another 7 hours I think.