Ingredients

Name: Almond Bread
Prep time: 30 minutes
Total time: 5 hours
Ingredients: 2 ¼ cup packed almond pulp, left over from making almond milk; ¾ cup ground white chia seeds OR golden flax seeds; 1 tsp high mineral salt; ¾ cup virgin coconut oil; 1 tsp psyllium husk powder, ground (not psyllium SEED powder); Optional - spices like italian seasoning, dried herbs, etc.

2 ¼ cup packed almond pulp, left over from making almond milk
¾ cup ground white chia seeds OR golden flax seeds
1 tsp high mineral salt
¾ cup virgin coconut oil
1 tsp psyllium husk powder, ground (not psyllium SEED powder)
Optional - spices like italian seasoning, dried herbs, etc.

Directions

Mix the almond pulp and chia/flax together in a large bowl first. Add salt, coconut oil, and psyllium husk and ‘knead’ by hand, until well mixed.
Place the dough on to a dehydrator sheet covered by a teflexx/paraflexx sheet. Place another teflexx/paraflexx sheet on top to sandwich the dough between the two surfaces.
Use a rolling pin to smooth out the dough into an even sheet.
Use the back (dull side) of a knife to score the flatbreads into the size you desire, and flip the entire sheet of dough back on to the dehydrator sheet covered only by the mesh screen.
Dry for 4 hours at 110 degrees C.
You know the flatbreads are ready when they are moist, but not doughy. If you live in a dry climate, they may dry faster. Store in a ziplock bag or airtight container in the refrigerator for up to 1 week, or the freezer up to 1 month.