Raw Vegan Flax Seed Bread (dehydrator)
This raw version of classic Italian focaccia bread is as comforting, delicious & prone to overeating as the original. The flavour is a live ringer and goes great with salads and raw soups. 12 servings
Ingredients
1 cup flax seeds – golden looks better
1 cup sunflower seeds
2 cups quartered yellow onion
1.5 cups chopped tomatoes
1/4 cup olive oil
1 teaspoon sea salt
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
dehydrator tray* (or oven – see below)
Step 1
Place the flax seeds and sunflower seeds in a food processor fitted with the S-blade.
Process them on high speed for about 30 seconds or until they are finely ground (as close to a flour-like consistency as possible).
Add the remaining ingredients and process for about 10 seconds or until a rather chunky batter forms. Spread the batter evenly over a Teflex-lined dehydrator tray*.
Step 2
Dehydrate at 115 F for 12 hours, flip over, and remove the Teflex sheet.
Continue dehydrating for another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.
Step 3
Cut into 12 pieces (3 rows by 4 rows) and store in an airtight container in the refrigerator for up to a week.
NOTES:
* If you have an oven that can be set to “warming” temperatures below 115 F, you can use that as well and it will probably save you some time.
** Either brown or golden flax works for this recipe but the golden flax delivers a more bread-like color.
