3courgettesor zucchini, medium-size, peeled and roughly chopped
2applescored and roughly chopped
3tbspHerbs de Provenceor herbs of your choice
2tbspmarjoramor herbs of your choice
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.