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GreenChef Russell James | Mediterranean Almond Bread Recipe

Posted By Russell James On October 23, 2007 @ 8:23 am In Full Recipe List,GreenChef Foodie Talk,Recipes / Main Courses,Recipes / Raw | 3 Comments

“There has been a lot of talk and questions recently in theInsider Forum about what healthy G foods can you pack for a lunch and take to work or school. It’s always a challenge to figure out what to pack and what is portable to eat anywhere. Fortunately, Russell James has already created the perfect solution to this dilemma, the raw sandwich bread! Ok, this does require a dehydrator, but if you have one or plan on getting one, it’s pretty easy once it is pre-made. Just use it like any loaf of sliced bread to spread on your favorite sandwich fixings like avocado, tomato, lettuce, cashew mayo, mushrooms etc.” – Indulge

Here is the recipe for the bread from Russel James:

Mediterranean Almond Bread (raw)

Makes 18 ‘slices’

For the Bread:

1/2 Cup Olive Oil

1 Cup Sun Dried Tomatoes, loosely packed

3 Cup Almond Flour*

1 Cup Flax Meal

3 Medium Courgettes (zucchini), peeled & roughly chopped

2 Apples, cored and roughly chopped

3 TB Lemon Juice

1 Tsp Salt

3 TB Herbs De Provence or herbs of your choice

2 TB Marjoram or 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 mil

Step 1 Process the olive oil, sun dried toms, courgette, apple, lemon juice, salt and dried herbs until thoroughly mixed.

Step 2 Add the almond flour and process again until a batter is formed

Step 3 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 if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine.

Step 4 When mixed, process the whole batter in the machine again in small batches to achieve a light fluffy texture.

Step 5 Divide the mixture in 2 and place on Paraflexx sheets, on dehydrator trays.

Step 6 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 Paraflexx sheet. If mixture is too sticky you can wet the spatula to make things easier. With a knife score the whole thing into 9 squares.

Step 7 Dehydrate for 2 hours and then remove the Paraflexx 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 Paralexx sheet off and continue to dehydrate the underside of the bread.

Step 8 Dehydrate for approx 8 hours more (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.

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 lasagna leftovers to create ‘cheese and tomato’ sarnies, one of my all-time childhood faves!

Let me know your favorite fillings!!! :-)


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