GreenChef Russell James | Sun-Dried Tomato & Herb Bread Sandwich

sun dried tomato herb sandwich GreenChef Russell James | Sun Dried Tomato & Herb Bread Sandwich

My Mediterranean Almond Bread caused quite a stir when I posted it, getting me some very kind comments on various discussion boards. It’s so fantastic to know that something I’ve created has helped someone find a piece of the puzzle that they so needed to help them live a healthier life, in this case, an alternative to bread. That tactile feeling of holding something when eating (get your head out of the gutter!) is very important to me, as it is to a lot of people.

When I mentioned, what seems like ages ago, that I was developing a nut-free version of my bread I had quite a few emails asking me for the recipe. So here it is, and I have to say I’m very pleased with it and have been enjoying mushroom sandwiches for weeks now, they’re so great – once you have the bread made it’s so quick and easy to build a sarnie! Enjoy!

Sun-Dried Tomato and Herb Bread (Nut-free) (raw)

Makes 18 ’slices’

For the Nut-free Bread:

1/2 Cup Olive Oil

1 ½ Cup Sun Dried Tomatoes

3 Cups Sprouted Buckwheat (2 ½ Cup dry and unsprouted)

1 ½ Cups Flax Meal

3 ½ Cups Peeled Courgette, roughly chopped

2 Cups Apple, cored and roughly chopped

3 TB Lemon Juice

2 Avocados

1 Large Onion

½ Cup Minced Parsley

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

Step 2 Transfer to a large bowl and mix 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 3 When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.

Step 4 Divide the mixture in half and place on Paraflexx sheets on dehydrator trays.

Step 5 Use a spatula 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 6 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 7 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.

For the Cashew Mayo:

1 Cup Cashews

2 TB Lemon Juice

1/2 Tsp Sea Salt

1/2 Tsp Agave

1 Tsp Lemon Zest

2 TB Chopped Onion

1/4 Cup Water

Blend all ingredients in a high speed blender until smooth.

For the mushrooms pictured…

Step 1 Cut portabello mushrooms into thick 1cm wide strips. Marinade them for a couple of hours or overnight in equal parts of tamari and olive oil.

Step 2 Arrange them on a dehydrator sheet and dehydrate overnight.



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