Raw Food Sandwich Bread

I’ve come up with a new bread recipe and I have to say, it’s even better! You are the first to know about this recipe, as I only took the first batch out of the dehydrator this morning and I’m feeling particularly satisfied now as I’ve just polished off a sandwich fit for Scooby Doo!!!

I love making this bread as it’s so satisfying to create and eat. You can make a batch of this on Sunday and be set up for some fantastic lunchtime sarnies for the week, instead of just taking the salad option! I like to make a sandwich with avocado, lambs lettuce, tomato and cashew mayonnaise. If you like mushrooms, then some chunky slices of portabello mushrooms marinated in nama ahoyu or tamari make an excellent addition too.

So there you have it … Once you have this bread, the only limit you have is your imagination. I have made bread before and used lasagne leftovers to create ‘cheese and tomato’ sarnies, one of my all-time childhood faves! Let me know your favourite fillings!!! 

So here’s the recipe …

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Rate This Recipe
4.84 from 31 votes

Raw Food Sandwich Bread

Servings18 slices

Nutrition (For one serving)

Calories: 243kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 2gSodium: 151mgPotassium: 404mgFiber: 6gSugar: 6gVitamin A: 173IUVitamin C: 11mgCalcium: 93mgIron: 3mg

Ingredients

  • 1/2 cup olive oil
  • 1 cup sun-dried tomatoes loosely packed
  • 3 courgettes or zucchini, medium-size, peeled and roughly chopped
  • 2 apples cored and roughly chopped
  • 3 tbsp lemon juice
  • 1 tsp salt
  • 3 tbsp Herbs de Provence or herbs of your choice
  • 2 tbsp marjoram or herbs of your choice
  • 3 cups almond flour
  • 1 cup flax meal

Instructions

  • You can make almond flour a number of ways. My favourite 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 tomatoes, courgette, apple, 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 of the processor at this point. When you add the flax meal, the mixture will become quite heavy and sticky and could 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 nonstick dehydrator 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 nonstick sheet. If the mixture is too sticky, you can wet the spatula to make things easier. Score the whole thing into 9 squares with a knife.
  • Dehydrate for 2 hours at 105 degrees F. Then remove the nonstick 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 nonstick sheet off and continue to dehydrate the underside of the bread.
  • Dehydrate for approx 8 hours more at 105 degrees F (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.
Rate This Recipe
4.84 from 31 votes
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Russell James

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March 26th, 2006

107 thoughts on “Raw Food Sandwich Bread”

  1. Hi Russell- do you have a replacement for flax and chia seeds in your bread or cracker recipes? Thanks- your recipes look great but there are ingredients I can’t do at this time

    Reply
    • Hey Kamala, those ingredients are there to bind and there’s nothing else similar that comes to mind. You might try making this bread without them and see how you get on.

      Reply
      • Possible psyllium seed husk or Irish sea moss? There are YouTube videos on how to prepare the sea moss, but for the psyllium, I would suggest under-do rather than over-do while you are experimenting with texture. I would suggest one heaping teaspoonful per one cup of moist dough as a starting amount, with an extra teaspoon tossed into the batch for good measure. Be careful that it is evenly incorporated into the dough, with no possibility of a dry pocket of psyllium powder in the finished crackers. Best would be to mix it in the wet ingredients before adding the dry. Good luck!

        Reply
  2. Russell, I made the bread a couple of days ago and it is delicious!!!! Thx!!! How do I store it by the way? Do I need to refrigerate it or is it ok to keep on the kitchen counter in a sealed container?

    Reply
    • Hey Chrissie, I’m so glad you love it. It depends on how dry you made it. I like it still a little moist, so you’ll ideally want it in a sealed container in the fridge. If it was drier like crackers, room temperature would be OK.

      Reply
  3. Hi Russell, I have been searching for a raw sandwich bread and want to try your recipe. I don’t have a dehydrator, can I just use my oven on its lowest temperature which is 108?

    Reply
  4. Awesome recipe! I did not have any Herbs de Provence on hand so I used what I did have on hand which was 1T Fines Herbs and 2 T Italian Seasoning. With the sun-dried tomatoes and the oregano in the Italian Seasoning the finished product had had me thinking “Pizza!” with every bite. So next time I am going to make 2 discs ( I am hoping they will dry well enough without scoring, or I could pre-cut the slices) and then try my luck at a raw pizza. I’m sure it will work well with a bit of tomato sauce, some nut cheeses and assorted vegetables such as onions, peppers, chick peas, olives, tomatoes, maybe a fermented veg, and herbs like basil and more oregano. I am debating on having everything crunchy and fresh, or marinating the vegetables, or drying a little longer after assembling the pizza.

    Reply
  5. Is it at all possible to replace the almond flour with coconut flour obviously on a much reduced basis given the absorbency of coconut flour? It is just that my son can not tolerate nuts or buckwheat – I came across this recipe from your buckwheat bread recipe! Do you have any other suggestions in place of almond or buckwheat flour? Thanks so much.

    Reply
      • I am thinking of trying the idea above using store bought coconut flour in my cupboard. It is defatted and very dry and sucks up loads of liquid. How much should I use and should I add extra liquid to compensate? Thanks for lovely recipes I make the buckwheat bread (and many modifications – sweet and savoury) regularly. Helen

        Reply
        • It’s hard to give you measurements without testing the recipe with a completely different flour 🙂 so I’d use the same amount of flour and add liquid plus a little oil, so it doesn’t get too crumbly when dry.

          Reply
  6. Hi,
    Is it possible to use something that’s not processed instead of 1/2 cup of olive oil…cashews? avocado? And if so, how much..

    thanks! My dad is on a raw diet for medical reasons and I’m trying to figure out things to make him.

    Reply
  7. Hi Russell! 🙂 Thank you for this 🙂 If I have a really good food processor can I put the flax in there or do I still need to do it by hand? Thank you 🙂

    Reply
    • The issues isn’t whether you have a good food processor, it’s the quantity; it will be too much for the capacity of your processor jug. But if you have a large processor, like over 2.5-3L then you might get away with it. Give it a shot, worst case scenario is that it’s too much and you have to remove it from the jug and do it by hand. 🙂

      Reply
  8. Hi Russel,

    I love you site! Just a few questions; If I replace the flax with chia, do I stir it in dry? I have tried a few recipes with sun dried tomatoes, but use store bought ones and have found the flavour to be quite strong as they pack them with garlic/herbs etc. Do you use store bought ones or home made ones?

    Thanks,
    Amelia

    Reply
    • Yes, you can use dry.

      I buy ones in the store, but they’re not the ones in liquid, so they don’t have any herbs or extra flavours in them. They come semidry in a bag.

      Reply
  9. Thank you for the amazing recipes 🙂 I have an almond allergy and wondering what the nut replacement could be- also steering clear of buckwheat at the moment. Thanks in advance

    Reply
  10. Hi, I made this last night and followed the recipe (except I had only 1/4th cup olive oil so I added coconut oil to reach the desired measurement). I dehydrated at the temperature stated for the exact time stated, but it turned out to be fragile and slightly wet and crumbly. What did I do wrong?

    Reply
    • Sounds like you may have spread it too thinly. Also, depending on what part of the world you’re in, you might need to dehydrate longer; if you live in a drier climate, it will dry quicker, and so the opposite is true.

      Reply
  11. Hi, thank you for wonderful recipes! Any way to replace sun-dried tomatoes here?

    Thanks a lot again,

    Reply
  12. Hi Russell, I made your bread in the weekend and it is nothing short of amazing!! I want to make some more but I am in NZ and heading into winter so Courgettes are getting hard to find and expensive. What else could I use instead that is readily available in winter?
    Thanks, Leanne

    Reply
  13. Hi Russell, I plan to make this bread this weekend. What kind of sundried tomatoes do you use< in oil or dried in the bags? So the dried ones need to be soaked?

    Reply
    • We use the dried ones and soak them for about 4-6 hours prior to using. Speed the soaking process by soaking in warm water.

      Reply
  14. Hi Russel!
    I’m really happy to have found this recipe of yours, I m fed up with those flaxseedcrackers everyone start with when you are new in the Raw Food world. They are quite boring.
    These are delicious!
    I did not have enough of zucchini so I took carrot and a rather hard and sort of dry pear instead.
    My flaxseeds were almost gone so I mixed the few I had with chiaseeds and psylliumseeds and it worked out just fine.

    Thank you for sharing your wonderful recipes.

    Now, After looking at your video of serving nutcheese so beautifuly on a white big plate, I want to try making such lovely cheese too.

    Have you written a book about making cheese?
    Is it available as a paperbook?
    I prefer real books, I think it’s easier,

    /moni

    Reply
    • Hey Moni,

      Thanks for writing and we are so happy you are enjoying the recipe. Yay!

      Russell has a cheese making eBook available and we also have a raw fermentation course coming out which has en entire section of cheese making. He doesn’t have this as a physical book yet, but you can print the pdf and pop it in a binder. That’s like a real book 🙂

      Reply
  15. Hello Russell, as I don’t have a dehydrator, would it be possible to use the oven on a low heat instead ?

    Reply
  16. Hello Russell (and others), I just wanted to know if the oil can be left out. Has anyone tried this? Thanks!

    Reply
    • Hi RK,

      It will effect the texture, but if you’re OK with it not being quite as soft, you can leave it out. You might need to reduce dehydration time to stop it becoming more like a cracker.

      Reply
      • Hi Russell and blessings. An inspiring work!

        Maybe you had the answer for that question in one of your further posts, to go back to Christina’s question, is it possible to replace the dehydrator with oven on a low heat???… what will be the best way to do it this way??? I am new to raw food diet and hopping to transform into it, so having the needed equipment, in it a dehydrator, is a process. Embracing it with Love :))

        Much Thanks,
        Deer

        Reply
  17. How do you store the bread to keep it fresh? I am wondering the same thing with your other recipes. My goal is to make some dishes ahead to save time.

    Reply
  18. Looks amazing! Can I replace the apple with stevia? I am recovering from leaky gut and candida so I can’t have sugar for 3 months.

    Reply
  19. Hi Russell, this recipe looks great. After reading all the comments I’m excited about making it. Thanks for all the wonderful recipes you send us.

    Reply
  20. I just made this the other day and it’s great! I don’t have a square dehydrator though so that made some of my slices turn into ‘crackers’. LOL. I am just having a problem figuring out what to put on it! I am not 100% raw so I tried veganaise, avocado, and spinach and it was pretty good. Do you have any better suggestions?

    Reply
  21. Is there any simple replacement for the almond pulp if you have a nut allergy? I just like the look of this recipe but want to replace this one ingredient.

    Reply
  22. Hi Russell, This may be a silly question, but I am seeing more and more raw food companies that sell prepared raw food, desserts like raw brownies or raw tarts, and raw crackers and cookies. I think you are the best raw chef out there, I like your recipes better than any others. So I am wondering if you are considering marketing some of your staples like this bread, and maybe raw nut cheeses? That would be wonderful! I know it would mean opening up another whole aspect to your business, as well as hiring more people to prepare everything, maybe that is not something you are interested in or have time for. But I just thought I would ask. Thanks! Linda

    Reply
  23. Hi Russell,
    Is there an alternative to tomatoes in your recipes? I have an intolerance to them in every form.
    thanks,
    Julie-Anne

    Reply
  24. Hi Russel,
    I just did a variation on this recipe and it’s in the dehydrator smelling fabulous!  I do have a question. I ground up the almonds and the flax seeds without soaking them first.  My husband feels this is a mistake.  I cannot digest small nut or seed particles, and that is why i chose to grind these into dust for the recipe.  Is it healthier to soak first?  If so, how do I grind it totally so that I can enjoy eating it?

    Reply
    • Hi Denise, your husband is correct 🙂 Almonds are much healthier having been soaked first, preferably for at least 4 hours.

      Have you ever made almond milk before?  If you notice in the instructions I mentioned that using the pulp from making almond milk is a great way to do it.  this way you get almond milk and you will also be grinding the almonds so there are no ‘bits’.

      Reply
    • Hola Faby, me encantaría tener todo traducido al español pero actualmente noparecen ser suficientes personas que visitan mi sitio de España para que sea viable.

      Reply
      •  Es una pena, tu trabajo es maravilloso!!!!!!! habría que promocionarlo de alguna manera, los países de habla hispana son muchos, aquí en España conseguir ciertos productos es una odisea, se hace difícil hacer algunas recetas, pero no pierdo las esperanzas de que en el futuro todo esto mejore, muchas gracias Russell!!!!!!!!

        Reply
  25. I couldn’t wait to try this fabulous bread, but not having “exactly” the appropriate iingredients called for some creativity.  I had no courgettes, and only two yellow squash!  So instead of three zucchini, I used two yellow squash, one avocado and 3/4 of a white onion!  My spices were oregano, basil and carraway seed.  You have to learn to “punt” when you don’t have everything exact in your kitchen!  To my great amazement, this bread turned out terrific!  Right now I have some portabello mushrooms drying, marianated in olive oil and Dr. Bronners.  I look forward to having some terrific sandwiches for the week!  Fantastic recipe!  I say, “don’t be afraid to do a substitute here and there if it makes the difference of doing a recipe or not”!

    Reply
  26. I have my first batch in the dehydrator now! The batter tastes fantastic! For the seasonings, I used Bragg’s Organic Sprinkle and Mrs. Dash Original.

    Reply
  27. Fascinante!!!!, soy hispana, nueva en el mundo Raw, gracias por compartir. Creo que es la mejor pagina que he visitado. Chao!!

    Reply
  28. Russell, I really enjoy getting your raw food updates .  We have a problem in my home, that perhaps you can help with. My wife just started two days ago on the raw diet . She is SUPER ALLERGIC to nuts..We need a way to make these breads and especially cheeses with out nuts…Is there any way you can help us ? Thank You Very Much !!!
    guitarnut925

    Reply
    • Hi, yes certainly I have a nut-free bread recipe that uses buckwheat and can be found here: https://therawchef.com/therawchefblog/nut-free-bread

      I would also suggest using sunflower seeds instead of nuts for cheese.

      Reply
  29. This looks great Russell, I don’t have access to organic zucchinis at the moment, or apples, Could I substitute these ingredients for a little celery and sweet peppers? Would that change it too much?

    Reply
      • Costa Rica!  apples grow high in the mountains, but theyre seasonal, so we find them for a very short time.   I rarely buy the imported ones for the US, they´re not organic and who knows what is put on them to keep them looking so perfect

        Reply
  30. Hi Russell, I’ve made this recipe twice, the second time, most recently, I made it successfully! But I’m not a big fan of sun-dried tomatoes – can I replace them with dates to keep the texture? I think my 16-month old son might like the taste better as well (he’s mostly raw and loves the apple/flax crackers I make him!).
    thanks,
    Diane

    Reply
  31. I’m curious if I can make crackers with the zuchinni peelings? Have you worked with them before and have any recipes or advice?
    Thank you.
    By the way. So grateful for your website and recipes! 
    Thank you.

    Reply
    • If you want to use the zucchini peelings I would suggest blending or processing them with other cracker ingredients like tomatoes, herbs and spices, carrots, lemon juice and salt, then mix with some flax and dehydrate.

      Reply
  32. Oh my gosh, this bread is amazing! So delicious, thank you, thank you for sharing this recipe, I love it! And so does my husband and my 9 year old, we could not stop eating this.
    I just made a half batch for the first time and I know I will be making it many times more.
    The “batter” is super tasty by itself, I see why Laura said she makes extra and use that as a pate – as we tasted the batter my husband asked if we were going to eat it just like that, he liked it before dehydrating also.
    Oh, and I used sun-dried tomatoes in olive oil so I omitted the oil in the recipe, it worked out fine.
    Next I am making the nut-free bread, can’t wait!
    Ana

    Reply
  33. About how many cups does “3 medium courgettes” come out to? We only have baby marrows and I have no sense of what a medium-sized regular one in the UK would be.

    Reply
  34. I can't wait to make this bread, but don't want to blow it….Does anyone who's made it already know whether I should soak the sun dried toms first?
    Thanks,
    William

    Reply
    • Hi William,

      If your sun-dried tomatoes are very dry then soaking them will help the food processor deal with them.

      if they are slightly moist already or your food processor can handle them anyway then there's no need to soak in this recipe.

      Reply
  35. Can you freeze extras you make of this?

    From Russell: Yes, this will freeze perfectly well. i would suggest putting baking paper between each slice so they can be pulled apart when frozen.

    Reply
  36. Hi , I just want to Thank You for making our cold swedish winter soooo much easy to survive.
    In front of the fireplace with a mediterranian sandwish, can´t be better.
    Lots of snowy hugs,
    Cathrine

    Reply
  37. Russell,

    I’m relatively new to the raw lifestyle. I undertook a 30-day juice fast in January and then just completed a 19-day fast this month, following it now with two weeks of raw. I haven’t committed myself to a being 100% raw for life yet (are you, by the way?) but I’m seeing how easy it could be–especially with recipes like this! I’ve been eating a few slices of this bread every day for a week now with raw “mayo” (made from macadamias, cashews, spices, apple cider vinegar and water) tomatoes and lamb’s lettuce. I’ve tried it with spinach and romaine, but I’ve got to say, its the lamb’s lettuce that really makes it! Also, I’ve crumbled up pieces over large salads to act as a sort-of stand-in crouton. Delicious.

    Thank you for this beautiful recipe!

    By the way, I think I determined (accurately?) that there are about 170 calories per slice! Its a lot, but I suppose when its accompanied by all the veggie goodness, it actually doesn’t add up to that much by the end of the day.

    Thanks again!
    Julie

    PS: I’m planning to be at least 80-95% raw (raw most days)–its just that 100% mark I haven’t hit yet.

    Reply
  38. I have made this bread a few times and I love it.

    This may sound crazy but I also use the batter as a pate! The first time I made it I tasted the batter and it was so good I decided to retain some to use as a sandwich spread on the finished bread.

    Now, whenever I make the bread, I increase the ingredients slightly so I have extra batter to use as a pate. What I usually do is stir in something extra, like crushed garlic, to give the pate more flavour.

    Reply
  39. Hi Russell,

    I’m wondering how long can you keep the bread once its made, and how do you store it for future use?
    Ann

    From Russell: It’ll keep for 7 days in a sealed container in the fridge.

    Reply
  40. Hi Russel,

    I am going through all your recipes! I everyone had someone like you at home, everyone would be hooked on raw foods! Thanks sooo much for sharing all your recipes for free. Thanks and have a wonderful evening!

    Reply
  41. Hi Russel,
    My mouth is watering having looked at your site! Do you have all these recipes in a book? What is your recipe for cashew mayo please?

    Thanks,
    Desri xxx

    From Russell:

    My first eBook is here.

    The cashew recipe can be found here.

    Reply
  42. Hi Russell,

    Your recipe sounds really yummy and I can’t wait to try it!

    But I meant to ask you about the almond flour. I enjoy making almond milk and I always end up with almond pulp that I don’t know what to do with until I use it for something else. Could you tell me how long you dehydrate it for, and at what temperature ? (I have an Excalibur)

    Thanks,
    Felicity

    From Russell: Hi Felicty, dehydrate the almond pulp at 105 degrees F until it’s completely dry. This shouldn’t take long, but I usually do mine overnight. Once it’s dehydrated stick it in the Vita-Mix and store in a air-tight container.

    Reply
  43. Hi Russell,

    I just discovered your blog from reading The Purely Delicious magazine and I am excited to try this bread receipe. My husband is still eating the Ezeakil bread which is supposed to be heated at very low temperatures but is not 100 percent raw. I have a guestion………….what is the receipe for your cashew Mayo??? I want to make the bread and then put together a sandwich for him to try all at once.

    Thanks for any help and info on this you could provide.

    Respectfully,
    Sam Cook

    From Russell: Hi Sam, thanks for that…the recipe you’re looking for is at the bottom of this post: http://therawchefblog.com/nut-free-bread/

    Reply
  44. Hi Russell,
    I just got my dehyradtor and would love to try this recipe, but can you tell me what temp do I put the bread on? Thanks for your help.

    From Russell: Hi Danielle, I’m assuking you have an Excalibur, so set it on 105 degrees F.

    Reply
  45. I love you, Russell James. I just made a sandwich with this bread and I fell in love with you instantly. Bless you!

    Reply
  46. Hi Russell, I’m curious if you have a bread book out? If not, it would be great to have an uncook book solely for bread/crackers.

    Reply
  47. Hi Kacey,

    I use the Excalibur dehydrator. I’m not familiar with the Ronco model but have just looked at one online. It’s looks circular but it may be able to attempt a different shape bread!

    Reply
  48. cant wait to try this bread!! just getting into crafting raw meals. what is the dehydrator you recommend? are you familiar with the ronco 5 tray model?
    thanks for the inspiration!

    Reply
  49. Hi Ana,

    You could try using a fan assisted oven on a low heat with the door slightly open.

    I would suggest buying one Paraflexx sheet and a dehydrator tray, which is relatively cheap, and using that in the oven.

    I haven’t tried this and don’t know how successful it would be, but I have heard of people using their oven in this way to dehydrate other things.

    Depending on what climate you live in, you could also use the heat from the sun to ‘bake’ your bread. But it really has to be hot outside all the time for this.

    Hope that helps.

    Reply
  50. Hi Russell,

    As yet I do not have a dehaydrator how do I make your bread without one? It sounds delicious and I am eager to try it out.

    Thanks

    Ana

    Reply
  51. Hey Russell,

    Yay! Thanks a bunch! I was thinking that it would be a good idea to mention your suggested sandwich which is sooooo yum! OK if I use your pic as well? I’ll have a couple photos of my own of the bread ‘before and after’ dehydration. If all goes well, I should be able to post the thing up tomorrow.

    Can’t wait to try your new bread recipe. See, you’re already living up to your new rep! LOL

    Reply
  52. Hi Carmella,

    The bread man eh? Do you know the muffin man?

    Anyway, thanks for your comments and taking the trouble to bring my blog to other people’s attention.

    I would love you to post my recipe on your blog with links to mine. I’ve got a new simpler nut-free bread that I’m pretty excited about too. I came up with the recipe in Lanzarote whilst I was working at a retreat there. Of course I will be posting that as soon as I get time!

    Thanks again.

    Reply
  53. Hi Russell,

    I tried sending you an email but without success so here I am.

    I don’t know whether you’re aware of it, but your bread has become quite famous on Raw Food Talk forum since I’ve started a thread saying how wonderful it is. he he You’ve been nicknamed ‘The Bread Man’. LOL

    Anyway, I’m still making your bread regularly, although with less herbs, and sometimes without any at all for a more versatile version. It’s just amazing either way.

    In fact, I love it so much that I made it during an informal raw food prep class last week. Again,it was a hit.

    Anyway, the reason I’m writing is to ask you how you’d feel about me posting the recipe on my blog, with due credits and a link to your blog, of course. I’d just like to make it as easy as possible for my readers, but if you prefer, I can just put a link to the recipe here.

    Just let me know what feels right to you.

    You can visit The Sunny Raw Kitchen here:

    http://thesunnyrawkitchen.blogspot.com/index.html

    Oh, and I just LOVE your recipes! Everything always looks so delicious and I’ve really enjoyed all those I’ve tried. Thanks for sharing your gift!

    Have a wonderful, vibrant day!

    Carmella

    Reply
  54. Just made your Mediterranean Almond Bread — it’s fabulous! I used half the batch as the “base” for a raw pizza. The other half I’m enjoying on it’s own. The flavor is wonderful.

    Thanks

    Reply
  55. Hi Carmella,

    Glad you loved the recipe! It really fills a gap and easy easy to make enough for the week.

    The recipe turns out be about 4 medium courgettes and 2 -3 apples. I’ll measure it out next time I do the recipe!

    Reply
  56. Hi there,

    We just had open-faced sandwiches with your suggested combination of cashew cheese, avo, tomato,Portobello mushrooms, and lettuce and oh my… Don was actually moaning when he took his first bite! (I’m not kidding!LOL)

    Wow! It’s fabulous! We love it when the bread has enough personality/flavor so that you can still taste it in spite of all the goodies on top. Your bread fits the bill perfectly! A new favorite in our house!

    Thanks for sharing

    Carmella

    BTW, I had a bit ot a tough time figuring how much courgette and apple to put in as we don’t have a scale. How much would those amounts convert to in terms of cups? The bread turned out great in spite of my winging it but I’d be curious to know…

    Reply

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