Garlic & Herb Bread

Makes 8 small loaves

The perfect accompaniment for raw zucchini (courgette) pastas these babies are also pretty marvellous slathered with Aged macadamia cheeze.

200 g (7 oz/2 cups) almond meal

80 g (2¾ oz/1 cup) psyllium husks

55 g (2 oz/½ cup) linseed (flaxseed) meal

1½ teaspoons Himalayan pink salt or Celtic sea salt

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons dried basil

60 g (2¼ oz/½ cup) chopped garlic chives

235 g (8½ oz/1½ cups) chopped white onion

4 garlic cloves, peeled

3 teaspoons lemon juice

80 ml (2½ fl oz/⅓ cup) filtered alkaline water

• Combine the almond meal, psyllium, linseed meal, salt and dried herbs in a large mixing bowl.
• In a food processor, blend the garlic chives, onion, garlic and lemon juice to a paste. Add the paste to the dry ingredients, along with the water, then knead until you form a dough.
• Shape into eight small loaves, then place on mesh dehydrator trays. Dehydrate for 12 hours at 40°C (105°F), or until the outside forms a crust, but the inside remains fluffy. (If you don’t have a dehydrator, place the loaves on baking trays and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours.)
• The loaves will keep in airtight containers for 5 days, or can be frozen in snap-lock bags for up to 4 weeks.