Recipe Directions

1.grind the flax seeds in a coffee grinder or blender. (do not over-grind them- the thicker the mixture, the better the bread.)
2.process the pecans to a meal in a food processor fitted with an 's' blade.
3. in a bleander, process the tomatoes and zucchini until smooth. add some of the tomato soak juice to blend. combine the ground flax seeds, pecans, sun-dried tomatoes, and zuccini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, and cardamon. mix well.
4. form into 3cloaves approximately 4- x8-x 1-inch and dehydrate at 105F for 8 to 10 hours or to desired consistency. the bread should be dry and crispy on the outside and firm on the inside.

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kiwiandme's Review

Zucchini-Tomato Bread
1 out of 5

I don't want to hurt anyone's feelings, or perhaps I am just missing something. I did not care for this at all. It took three days to make and the results were poor.

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Do you have a photo of this? Sounds RAWmazing!

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