The Chefettes Breakfast Bread


  • 2 c. raw almonds, soaked and dehydrated
  • 1/2 c. chopped zucchini with skin
  • 1 1/2 c. zucchini, peeled and quartered
  • 1/4 c. raisins or currants
  • 1/4 c. honey
  • 1/4 c. water
  • 3/4 tsp. sea salt
  • 1/4 c. flaxseed meal
  • 1/4 c. psyllium husk powder
  • 1 c. oat flower
  • toasted coconut for topping


  1. In a food processor, combine almonds and 1/2 cup zucchini with skins. Process until crumbly. Set aside.
  2. In food processor, combine remaining zucchini, raisins, honey, water and salt. Process until smooth.
  3. Add almond mixture, oat flour, flaxseed meal and psyllium. Process until well mixed. Shape into a loaf  about 3 inches high.
  4. Sprinkle with coconut or flaxseeds. Dehyrate for an hour or two. Slice 1/4 inch thick. Continue to dry for another 8 – 10 hours.
Browse Cook(s): Sheri Yohe Nancy Riedesel
Browse Theme(s): Raw Foods Breakfast

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.