2 cups raw almonds (soaked 8 hours – rinsing after 4 hours, drained, patted dry and dehydrated for 8 hours)
2 cups red onions, finely diced
1/4 cup purified water
1/4 cup of sun-dried tomatoes (soaked in water, drained & chopped)
1 cup nutritional yeast
1/2 cup ground flax seeds
1/2 cup psyllium husks
1 tsp cumin
1 1/2 tsp pink himalayan salt
2 – 3 Tbsp Herb Provence seasoning
Place the almonds in the food processor and chop/pulse until they are nugget size. Remove the almonds from the processor and put in a separate bowl. To the processor add the remaining ingredients and blend well. Add in the chopped almonds and blend till dough like consistency is reached. Remove the dough and form a bread load. Using a knife score the bread loaf with desired slice sizes. Set the dehydrator at 135 degrees for 1 hour, then reduce the temperature to 105 degrees. After 5 hours, remove the bread and slice the pieces (where you have scored the loaf). Place the slices down flat and put back in the dehydrator for 5-7 hours, then turn over each slice and dehydrate for another 5-7 hours (time depends on the thickness of the slices – bread should be dry to the touch). We put the slices back together to look like a loaf of bread. Store in the refrigerator in a tightly sealed container and it should be good for 4-6 days.
FOR SUN-DRIED TOMATO BREAD —
Use 1 cup of Sun-Dried Tomatoes, instead of 1/4 cup and use the water from soaking the sun-dried tomatoes, instead of plain water. Reduce the Herb Provence seasoning to 1/4 tsp.