Today is the first of May and I am beginning to count down to my half way mark…
By Day 183 I will be half way to reaching my goal of 365 new recipes in 365 days! It seems amazing to believe that I have actually prepared 170 different raw food recipes – who would’ve thought there could be so much variety.
Today it is a simple bread recipe. I am not convinced I have done it quite right but the result is still yummy and this bread is better than the last recipe for bread I tried.
I actually think I should have put all the ingredients into the processor rather than just mixing together… but hey I was just following the recipe!
Tastes yum anyway.
3/4 cup flaxseed, soak for 12 hours
3/4 cup ground flaxseed
2 Tbsp. chia seed, soak for 6- 12 hours (I used black chia in this recipe)
1/2 cup sunflower kernels, ground
1/2 cup sunflower kernels
Juice of 1 lemon
Mix all ingredients together in a large bowl, add extra water if necessary to make the mixture spreadable (I actually think the recipe should say, process all ingredients together in a food processor until well combined).
Spread about 7ml thick on a lined dehydrator tray (makes 1 tray of bread). Dehydrate at 115 degrees Fahrenheit overnight.
Flip and remove teflex and dehydrate another 1 hour until not sticky. The aim is for the bread to still be pliable, not crispy and not sticky. Mine was a little overdone after being in the dehydrator overnight (about 12 hours).
Cut the sheet of bread into 9 squares and store in the fridge in an airtight container. Will last 2 weeks in the fridge or 3 months in the freezer.
I might make myself a Chia Bread Sandwich tomorrow for lunch – bit of avocado, some lettuce and tomato 🙂
A little crunchy but still very tasty bread.
Giving credit where credit is due…
Thanks Karen for this recipe – am wishing I paid more attention in class and did less talking 🙂