1 1/2cupalmond flouror 2 cups almond pulp from almond milk
3tbsp psyllium powder
Blend the olive oil, peeled courgette, water, onion, nutritional yeast, lemon juice and salt in a highspeed blender.
Grind the chia flour, almond flour/pulp and psyllium powder in a food processor for a few seconds, then pour in the blended mixture from step one, grinding until a batter is formed.
Spread the batter on 2 nonstick dehydrator sheets about ½ cm (⅕ of an inch) thick.
Dehydrate for around 4 hours at 105 degrees F.
Remove the nonstick sheet and cut the bread into 8 individual slices (4 per tray) and return to the dehydrator, just on the mesh sheets this time, for another 8 hours, or until you’re happy with the texture.
In the picture, I served these sandwiches with last week’s Smashed Chickpea and Sweetcorn Salad, fresh tomatoes and green leaves. I also really love spreading a little coconut oil on the bread as ‘butter’. The taste works beautifully with the salad and bread.