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.
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