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Australian Country Bread, Raw

Recipe created by Libby McGinley at the Tree of Life Cafe, August 2004

4 cups golden flax, ground fine
2 cups almonds, ground into flour
3 cups zucchini, grated
1/2 cup fresh dill, chopped
1/4 cup fresh rosemary, chopped
1/2 cup olive oil
3 tsp. sea salt
1 cup sun dried tomatoes, soaked and diced
1 1/2 cup sun dried tomato soaking water
1/2 cup lemon juice
1/2 tsp. white pepper
1 tsp. dried oregano
2 tbs. paprika
pinch of cayenne
1 tsp. dill seed, ground

In a large bowl place dry ingredients: ground flax, almond flour, zucchini, dill, rosemary, sea salt, white pepper, oregano, paprika, cayenne, dill seed, and sun dried tomatoes. Mix ingredients well.

In a smaller bowl combine wet ingrdients: the lemon juice, olive oil, and sun dried tomato soaking water.

Mix in dry ingredients until you form a beautiful thick bread dough. Adjust taste, you may wish to add more herbs, more sun dried tomato soaking water if it is still too dry, or more oil to moisten it up. Add whatever other ingredients you may like.

Form into a damper loaf and slice into 1/2 inch thick slices. Lay on a mesh dehydrator sheet, and dehydrate at 145 degrees F for 1 hour, until a nice crust forms.

Note: do this to prevent fermentation and bacteria from forming. The temperature inside of the bread never reaches 145 degrees F thus maintaining the integrity of the enzymes and its health giving properties.

Serve with herb infused butter or olive oil. Eat with soup of choice or nutritious salad.

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