Rating5/5 (from 1 ratings)5
YieldMakes 20 squares
1 cup flaxseed (ground)
1 cup buckwheaties
1/2 red bell pepper
1 teaspoon coriander
1/4 teapoon sea salt
1 cup wild nori (soaked and squeezed)
1 carrot (grated)
1 tablespoon olive oil
1/2 onion (thinly sliced)
1. Grind up the flax and buckwheaties to make the flour and then put into the food processor.
2. Add all the other ingredients, except for the onion and process well, stopping and scraping down the sides of the bowl.
3. Add a little water to lighten the processing if needed. Take the blade out of the processor and mix in the sliced onion.
4. Transfer mixture to a Teflex sheet and tray and use a spatula to spread to the size of one dehydrator square tray. Place in the dehydrator at 145 for 30 minutes then turn it down to 105. When the bread is dry on the top side, flip it over and mark the bread into squares without cutting all the way through! Continue drying until the bread is slightly firm or crisp on the corners and soft on the inside.
Sweetpea's ThoughtsBy sweetpea
Based on Irish Laver Bread using nori.
A lovely bread for any topping.
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