16 pounds Roma tomatoes (cut in small pieces)
4 cups flax (grounded)
1 cup whole flax (keep whole)
1 cup olive oil
½ cup or more, nama shoyu or Braggs
1 cup pumpkin seeds (ground up)
3 tablespoons dried oregano
3 tablespoons dried basil
Salt and pepper
1. After adding everything, wait for 30 minutes to have it set a bit more.
2. Divide it on 9 teflex/baking paper sheets.
3. Dehydrate on 145 F for 2 hours as there is a lot of moisture in. You could even go for 2 1/2 hours. Then turn it down to 105 F for another 5 hours and then flip the sheets onto the normal trays (it might take longer to flip, you got to check).
4. Dehydrate for another 10-12 hours until it reaches your desired dryness.
Ok, this is a huge recipe, it makes 9 trays full of bread, but I am sure you can adjust it to whatever amount of tomatoes you have.
We have so many tomatoes still standing in the hallway, waiting to be used in some way, so I tried this recipe here and am so happy with the outcome.
It tastes absolutely awesome!!! Great pizza flavor, just good on its own with out anything on it!
The aroma throughout the house is amazing and it takes great and fills you up! I served it with a cashew creme cheese (basic recipe), and added some frozen jalapeno pieces while processing the cheese. Then arranged marinated portabello mushroom slices on it. It also tastes really great with fresh tomato on it, complements really nice.
In any way, we love it! Enjoy :)))
Click the button below to download the printable PDF.
© 2009-2016 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!