I adapted this from Ani Phyo’s Black Sesame Sunflower Bread. Use this bread to make smashed avocado and alfalfa sprouts sandwiches.
Ingredients
1 cup sun-dried tomatoes, soaked until soft; save water
1 cup walnuts, soaked
1 cup flax seeds, ground
⅓ cup flax seeds, whole, unsoaked
¼ cup black sesame seeds
1 clove garlic, minced
¼ teaspoon sea salt
1⅓ cups sun-dried tomato water, saved from soaked sun-dried tomatoes
1. In food processor, mix flax seeds, salt, garlic and sun-dried tomatoes and soaking 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 degrees for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.
Ingredients
1 cup sun-dried tomatoes, soaked until soft; save water
1 cup walnuts, soaked
1 cup flax seeds, ground
⅓ cup flax seeds, whole, unsoaked
¼ cup black sesame seeds
1 clove garlic, minced
¼ teaspoon sea salt
1⅓ cups sun-dried tomato water, saved from soaked sun-dried tomatoes
1. In food processor, mix flax seeds, salt, garlic and sun-dried tomatoes and soaking 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 degrees for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.
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