1 cup sun-dried tomatoes (soaked until soft)
1 cup walnuts (soaked)
1 cup flax seeds (ground)
1/3 cup flax seeds (whole)
¼ cup black sesame seeds
1 clove garlic (minced)
¼ teaspoon sea salt
1 1/3 cups water (saved from soaked sun-dried tomatoes)
1. In the food processor, mix flax seeds, salt, garlic, and sun-dried tomato water. Add walnuts and sesame seeds.
2. Divide the mixture into two and spread them on two dehydrator trays about 1/4-inch high.
3. Dehydrate at 110 Fahrenheit for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.
Thedailyraw's ThoughtsBy thedailyraw
I adapted this from Ani Phyo’s Black Sesame Sunflower Bread.
It’s great with smashed avocado and alfalfa sprouts sandwiches.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note