Zucchini ribs

Name: Zucchini ribs
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 Cup Almond Pomace; 1 Cup peeled and finely grated zucchini; 1/4 Cup chopped black; 7-10 Tbsp Olives; 1/4 Cup chopped soft tomatoes; 1/4 Cup chopped herbs (e.g. thyme, rosemary, tarragon, sage); 2 TEASPOONS Olive oil; 7-10 Tbsp Salt; 2 Cup of ground linseed

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 Cup Almond Pomace
1 Cup peeled and finely grated zucchini
1/4 Cup chopped black
7-10 Tbsp Olives
1/4 Cup chopped soft tomatoes
1/4 Cup chopped herbs (e.g. thyme, rosemary, tarragon, sage)
2 TEASPOONS Olive oil
7-10 Tbsp Salt
2 Cup of ground linseed

Directions

1
Thoroughly mix almond pomace, zucchini, olives, tomatoes, herbs, oil and 1⁄2 TL salt in a large bowl. Knead the flax seeds. Leave the dough to rise for about 10 minutes.
2
Form mini bread loaves from the dough (if the dough is too dry, add a little water). Score the top of each loaf with a sharp knife, as if they had cracked open during baking. Breads in the oven at 42 °C ;alternatively in the oven with the oven door slightly open: electric cooker and convection oven: 50 °C/gas: see
3
manufacturer) leave to dry for about 24 hours
4
The breads, depending on the season, are topped, as here, with homemade broccoli spread or a kale leaf (marinated in oil, lemon juice and salt), tomato slices and homemade mozzarella from cashew nuts.