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2 cups golden flax (soaked 24 hours, dehydrated 24 hours, ground)
1 cup pecans (soaked 24 hours)
1 1/2 cup sun-dried tomatoes (soaked in vegetable juice 4-6 hours)
1 cup zucchini
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
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 blender, 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 zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, and cardamon. Mix well.
4. Form into 3 loaves approximately 4 by 8 by 1 inch and dehydrate at 105 Fahrenheit for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.
Sweet Adeline's ThoughtsBy Sweet Adeline
A spectacular bread.
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