, Bread, yum! I busted out the mini chop for the garlic, onions and carrots making this recipe even easier to prep. It was inspired by Ani Phyo’s Sunflower and Black Sesame Bread from the Ani’s Raw Food Kitchen cookbook. I made a couple of changes to suit my tastes. This is a great bread recipe for those of you watching your gluten intake. While it’s made in a dehydrator you can also pop it in your oven on the lowest setting with the door open. I’m not a fan of that method since it’s a big energy drain but it you make a few dishes at once it might be OK.
This is what it looks like in the dehydrator
And this is what it looks like up close
Finished product! Served with sprouted bean hummus, avocado and radicchio and tomatoes from the garden.
1 c ground flaxseed
1/3 c flax seed whole
½ t sea salt
4 cloves garlic minced-optional for savory bread
1/4 onion, minced-optional for savory bread
2 carrots chopped finely
2-1/3 c water
2/3 c sunflower seeds
¼ c black sesame seeds (or regular sesame seeds or a mix of both)
The night before set to soak sunflower seeds, whole flax seeds and sesame seeds in 1 1/3 cup water.
Day of: In large bowl mix ground flax, flax, salt, garlic, onion, remaining water, sunflower, sesame seeds and carrots, mix well. Let stand for 30 minutes
Spread thickly on 1 telfex tray (or on parchemnt paper if you don’t have teflext trays) smooth out into an even square about 1/8 to 1/4 inch thick. Dry at 104 degrees for 4 hours or 3hr at 115 degrees
Flip & score bread into 9 or 12 like slices
Dehydrate another hour, before serving.
The longer you dehydrate the crispier the bread.
Number of Servings: 18