This recipe is inspired by the Rawtarian's recipe. It actually has the texture of a dense pumpernickel bread, it's surprisingly good and very filling!
2 cups almonds
1 cup psyllium husk
1/2 cup ground flax seed
1 cup white onions (roughly chopped)
1 large clove garlic, crushed
4 teaspoons lemon juice
1 ½ teaspoons celtic salt
1/2 cup water + 1/4 cup water (if needed)
How to make:
Process almonds in the food processor until they look like "almond meal" and place into a large bowl.
Add ground flaxseed, psyllium husk, and salt to the bowl with the almond meal. Place the onions, crushed garlic and lemon juice into the food processor and process until the onions become mushy. Mix the onion mixture into the large bowl of dry ingredients.
Add 1/2 cup water to the large bowl. Combine all ingredients together with a spoon. Add more water (1/4 cup) if needed to achieve a firm, doughlike texture that you can shape into small loaves.
Shape into 6 small loaves.
Place directly onto dehydrator tray. Dehydrate at 145 degrees for 1 hour - then reduce temperature to 115 degrees. Dehydrate for another 6-8 hours or so. Tastes best if eaten straight out of the dehydrator. Keep refrigerated. These don't last long so if not eaten within a day or so store in the freezer and bring them out to thaw as needed. Serve with your favourite toppings.
*Delicious served with Easy Cashew Cream Cheese, avocado, tomato, sprouts, your favourite lettuce leaves and a drizzle of olive oil.