This raw zucchini bread was enjoyed by the whole family. The boys preferred it topped with peanut butter and honey whilst my own preference was for a little salad, avocado and some very delicious pumpkin seed cheez. Even my husband didn't mind it and, now that things are warming up on this side of the world tasty lunches like this are certain to be more abundant.

If you don't have a dehydrator don't despair. Cook it in you oven at the lowest temp possible on a baking sheet lined with baking paper.


Zuchinni Bread
Make 9 Servings
By Ani Phyo

2 cups zucchini chopped
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 cup almond meal
1 cup flax meal

Place the zuchinni, oil and salt in a food processor and process into a puree.
Add the almond meal and flax meal and process into a batter.
Spread the batter evenly on either a lined dehydrator tray (or lined baking sheet if doing in the oven)
Dehydrate at 104 degrees farenheit or 40 degrees celcius for 6 - 8 hours then flip over onto a mesh tray peeling away the teflex sheet and dehydrate for another 4 - 6 hours
Note that the bread will remain moist and flexible
Cut into your desired shape and serve with your chosen toppings

(if you are doing it in the oven then bake at the lowest temp possible but bear in mind you may need to adjust baking time in the case where your oven doesn't go as low as 40 degrees celcius)

Pumpkin Seed Cheeze
Makes approx 2 cups

1 teaspoon coarsely chopped fresh garlic
1/2 teaspoon sea salt
2 cups of pumpkin seeds (preferably soaked for min 2 hours)
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup water, as needed

Place the garlic and salt in a food processor and process into small pieces
Add the pumpkin seeds and process into small pieces
Add the lemon juice and water then process to mix well

Will keep in the fridge for up to 4 days
Add more or less water to reach your desired consistency