Zucchini bread

Mix the flax seeds with the water, stir and let stand for 5 minutes.

Put all the ingredients in a food processor and blend until a uniform texture is obtained.

Line a rectangular glass baking dish with baking paper so that the paper overhangs and then helps us to unmold it. Deposit the mixture, even the surface with a silicone tongue so that our bread has a uniform thickness.

Bake in a hot oven at 180 degrees (heat up and down) for about an hour. Pierce with a toothpick and when it comes out clean remove from the oven. Let it cool a little and then carefully remove it from the dish and put it to cool completely on a rack.

Be careful when handling it because it is delicate. If you are not going to use it immediately keep it refrigerated and when you are going to use it you can heat it a little in a pan over low heat. I have filled it with avocado, tomato, lettuce, white asparagus and veganesa.