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 Hawkshaw
Ingredients
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2 cups
almond pulp (wet)
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1/3 cup
Irish Moss Paste
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2 tablespoons
flax meal
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1/4 cup
oat flour sifted
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1 tablespoon
lemon juice
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1/2
cloves of garlic
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2 teaspoons
garlic powder
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3
dates or date syrup
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1 teaspoon
sea salt
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1 tablespoon
heaped of tomato powder
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1/4 cup
finely chopped sundried tomatoes (soaked)
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1/4 cup
black or green olives
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1 tablespoon
oregano
Directions
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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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