Ingredients:
· 2 medium-sized zucchini, peeled
·1 cup of ground chia seeds
·1 and 1/2 cups almond flour (or
2 cups almond pulp after making almond milk)
·1/4 cup nutritional yeast
·3 tablespoons psyllium husks
·1 medium-sized onion
·1/4 cup olive oil
·1 cup of water
·3 tablespoons lemon juice
·1 teaspoon salt
Preparation:
In a high-powered blender, blend olive oil, zucchini, water, onion, nutritional yeast, lemon juice, and salt.
In a food processor, briefly mix the ground chia seeds, almond flour (or pulp), and psyllium husks, then add the mixture from the blender and mix until you get a compact dough.
Spread the dough on two dehydrator sheets to a thickness of about 0.5 cm and dehydrate at 40°C for about 4 hours.
Then remove the foil and cut the bread into 8 slices (4 slices on each shelf) and dry them on the mesh shelves of the dehydrator for another 8 hours or until you are satisfied with the texture.
