Wednesday, November 12, 2014

Raw Zucchini-Apple-Basil Bread

File this recipe under "Tastes Better Than It Looks". This is one of my favorite bread replacements so far. I created it with a bunch of my leftovers... apple pulp from the juicer, zucchini scraps, and sprouted chick peas that were on their last day. It is pretty satisfying to be able to use this stuff. To think this delicious bread was made from what I used to put down the garbage disposal! I made a sandwich with it using hemp spread, cucumbers, avocado, tomato, and a little homemade mustard!

1 cup spouted chickpeas (sprouted 2-3 days)
1/2 cup apple pulp (leftover from juicer)
1/2 cup zucchini
1/2 cup flax seeds
1 large handful basil
1 tablespoon coconut aminos
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon cumin
extra water (if needed for blending)
Celtic sea salt to taste

Combine all ingredients in a food processor. Blend, stopping to stir occasionally, until an even dough-like texture is reached. If you have trouble blending add a small amount of water. Spread a thin layer onto a dehydrator sheet. Dehydrate at 105 degrees overnight or for roughly 8 hours.

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