Recipe Directions

In blender, blend buckwheat, almond meal, banana, celery, squash and cauliflower. Add olive oil and salt to taste. Add water as needed for consistency and to help the mixture move through the blender. In bowl, mix ground flax seeds with the rest of the mixture. Spread mixture into sliced bread sized pieces on parchment paper (or teflex). Dehydrate overnight or until it looks done. Flip halfway through dehydrating.
Top with whipped buttery spread, and/or cinnamon for cinnamon toast (pictured here), or almond butter and raw jam for a pb&j. The possibilities are endless!

Renoir's Thoughts

Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.

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Can I substitute butternut for yellow squash? We don't have any in season right now.

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I am going to try this with just the fruits/veg. I can't wait, thanks for posting this.

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this looks real good mmm
how did it taste renoir?

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For almond meal, you can use the leftover pulp from making almond milk, or grind up almonds very fine in a coffee grinder or high powered food processor. Yes, Sciabica is a brand of cold pressed olive oil. They have a wonderful fresh pressed oil that is amazing www.sciabica.com. EVOO will work though.

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This looks interesting, but what is almond meal? And is Sciabica a brand of olive oil? If so, will any good evoo do?

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Abbeycamp - I'm not sure is the taste will change since I have always used sprouted buckwheat. Try it out and let me know!

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Will the taste change that much if I use soaked buckwheat instead of sprouted? I don't have time to sprout before Thanksgiving!

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that looks like a fabulous bread recipe. I'm going to make some,mmmm
Thank you!

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Looks amazing! Can't wait to try it.

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I just used 1 small to medium sized yellow squash ... once cut up maybe about one cup or a little more, I think.

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Very interesting. How much yellow squash would you say?.....about 2 cups?

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