Raw Herb And Seed Bread
Cook/Dehydrate time
Total time
Author: Ama T. Opare
Recipe type: Bread
Cuisine: Raw Food
Serves: 4-6 servings
- ⅔ cup flax seeds
- ⅔ cup sunflower seeds
- ⅓ cup minced onion
- ⅓ cup grated carrots
- 2-3 garlic cloves, minced
- ⅓ cup chopped fresh herbs or 1 TBL dried herbs
- ¼ cup sesame seeds
- 1 TBL soy sauce
- water as needed
- Grind the sunflower and flax seeds in your blender
- Add to a mixing bowl
- Add remaining ingredients (except the water)
- Mix well
- Add water as needed 1 TBL at a time. You want a moist but not runny batter that can easily be spread on your dehydrator sheet.
- Spread it out on a teflex sheet on your dehydrator tray.
- Use the back of a spoon to spread it evenly across the entire sheet.
- Dehydrate at 110 degrees Fahrenheit for 8-10 hours or until you can peel the teflex sheet off
- Flip the bread over and peel the teflex sheet off. If the bread sticks and starts to pull apart flip it back over and dehydrate longer.
- Dehydrate for another 6-8 hours or until the bread has reached the texture you desire.
- Cut the bread into serving size squares.
- Store in an airtight container in the refrigerator for up to a week.
Recipe by Food For The Soul at https://foodforthesoul.me/raw-herb-and-seed-bread/
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