Cashew Bread - Thermomix Recipes from Steph

Cashew Bread

Adapted from The art of Organic Gourmet Living Foods


• 140grams of flaxseeds

• 250grams of raw cashews or almonds

• 1 cup of sun-dried tomatoes

• 1 carrot – peeled and cut into three

• 3 medium zucchine peeled and cut into three

• 3 apples quartered

• 1 tsp salt

• 3 Tbsp lemon juice

• 3 Tbsp of Italian herbs or fresh herbs


Grind flaxseeds, speed 8 for 10 seconds. Add nuts and grind, speed 7 for 5 seconds.

Add all other ingredients and pulverise, speed 7 for 15 seconds.

Spread evenly onto 2 or 3 dehydrator sheets. Wet the spatula to assist with spreading the mixture

Score with a knife into squares or triangles.

Dehydrate for two hours at 63°C then reduce temperature to 40°C and dehydrate overnight.

Store in a glass airtight container in the fridge. Cashew Bread will keep in the fridge for two weeks.


  1. avatar Marie Says:

    This sounds scrumptious, but I don’t have a dehydrator. Is there an alternative?

  2. avatar Steph Says:

    Try drying out overnight in a low heat oven???

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