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Sun-Dried Tomato Bread with Olive Tapenade

Olive Tapenade

What makes a better combination than sun-dried tomatoes and olives? This recipe will make you feel like you are eating “real” bread, but without any of the gluten, white flour, eggs, or sugar. Our olive tapenade (in green or black botija flavors) makes a perfect simple, delicious topping. You might just feel like you are in the Mediterranean….


1 cup almond pulp (fiber from almond milk)
1 cup ground flax seed
1/2 cup sun-dried tomatoes, soaked for 1 hour and chopped
1/2 tsp Himalayan salt

Make almond milk, and place the pulp from making the milk in a bowl. Add ground flax seed, sun dried tomatoes and salt. Form a loaf with your hands. Cut this loaf into bread-sized pieces and place on dehydrator sheet. Dehydrate for 4-6 hours. Top with olive tapenade and enjoy. 

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