Sundried Tomato and Olive bread

By • June 2, 2013 0 Comments

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Author Notes: I learned the basis of this recipe on the Matthew Kenney course. This is my own version which adds extra flavour and texture using sundried tomatoes and olives. kirsty wright

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Makes 6-10 slices

  • 2 cups almond pulp (wet)
  • 1/3 cup Irish Moss Paste
  • 2 tablespoons flax meal
  • 1/4 cup oat flour sifted
  • 1 tablespoon lemon juice
  • 1/2 cloves of garlic
  • 2 teaspoons garlic powder
  • 3 dates or date syrup
  • 1 teaspoon sea salt
  • 1 tablespoon heaped of tomato powder
  • 1/4 cup finely chopped sundried tomatoes (soaked)
  • 1/4 cup black or green olives
  • 1 tablespoon oregano
  1. Blend the almond pulp, oat flour, tomato powder, garlic and salt. Then add the Irish Moss paste, and then the rest of the ingredients. Shape into a bread load and slice thinly. Dehydrate for 5 to 8 hours at 40 degrees. You can also dehydrate for longer if you wish a biscotti type texture.

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