Tonight is experiment night, i.e. I’m trying out a new recipe! This one is Ani Phyo’s zucchini flax seed bread, from her new book, Ani’s Raw Food Essentials . I love Ani’s sunflower/flaxseed bread from her first book, Ani’s Raw Food Kitchen , but this one, which is smooth, as opposed to “seedy”, sounds interesting.
The recipe, on page 23 of the book, calls for 2 C chopped zucchini, 1 C almond meal, 1 C flax meal, 1/4 C olive oil, and some sea salt. This mixes up into a very stiff batter – I found I had to wet my hands with water to spread it out over the Teflex sheet. It is in the dehydrator for 4 hours, and then I will turn it and dehydrate it for 5 more (I’ll check it when I wake up at 5:30). It is supposed to be soft – if it is, then I’ll pack some sandwich ingredients in the morning, and assemble a sandwich for lunch at work (I’ve found that, if I make the sandwich and carry it with, the dehydrated bread absorbs all the liquid and I end up with a weird pudding)
I’ll let you know how it turns out tomorrow. (I’ve just run past the dehydrator, and it does smell yummy.)