2 cups buckwheat (sprouted)
1 cup sunflower seeds (soaked)
1 cup sun-dried tomatoes (soaked)
2 cloves garlic
2 tablespoons olive oil
2 teaspoons sea salt
Handful of fresh herbs (thyme, rosemary, basil, and oregano)
1 large tomato
3½ tablespoons flax seeds
1. Blend all ingredients together in food processor. I started with the seeds, buckwheat and sun-dried tomatoes and then added the rest after first blending those.
2. When it looks like a batter, spread evenly on a Teflex lined dehydrator (about 1/4- 1/2 inch thick).
3. Dehydrate for about 3 hours at 110 Fahrenheit. Flip over and dehydrate for another 8 hours. Cut into squares and enjoy!
RawVee's ThoughtsBy RawVee
This bread is really yummy for sandwiches!
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