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
1 Large Onion
½ Cup Minced Parsley