LEMON BASIL BREAD

Pulp from one batch of almond milk

¼ cup organic golden ground flax seed

¼ cup coconut oil

Zest and juice from one small lemon or half a large lemon

Zest and juice from ½ of an orange

1 tsp. chopped fresh mint leaves

1 T. chopped fresh basil

2 T. raw sugar

1 T. Bee Pollen

½ tsp. Himalayan salt

Mix all ingredients in a large bowl until a soft dough forms. Spread on a dehydrator sheet and dehydrate for 3-4 hours @ 115. Turn on to a dehydrator tray and dehydrate another 1-4 hours. Cut bread into squares and store in a sealed container, in the refrigerator. To serve, re-heat in the dehydrator for approx. 10 minutes.

You can use this bread for lots of recipes, including:

Raw Berry Shortcake