snowdrop
06-11-2007, 12:50 PM
black sesame sunflower bread
recipe by ani phyo's raw food kitchen
comments by me :p
1 c ground flaxseed
1/3 c flax seed whole
½ t sea salt
1 clove garlic minced
2 T onion, minced
1-1/3 c water
2/3 c sunflower seeds
¼ c black sesame seeds
in large bowl mix ground flax, flax, salt, garlic, onion & water. Mix well
add sunflower & sesame seeds, mix well.
Spread on 1 telfex tray smooth out into an even square.
Dry at 104 degrees for 4 hours (mine was good in 3hr at 115 degrees)
Flip & score bread into 9 (or 12 like me) slices (I use a pizza cutter.)
Dehydrate another hour, before serving.
Serve warm.
Under dehydrate for immediate use, it’s softer. Lasts several days in fridge.
But fully dehydrate the bread for longer storage & trips. 1-2 months refrigerated.
One tray isn’t very much, it’s soooo good.
i took them on an all day seminar and assembled a sandwich to make anyone drool.
'american cheese', avocado, tomato slices, sprouts, & 'ranch' dressing.
now to make croutons from this...
when flipping the bread in the dehydrator... score into 1 " squares.
dry another hour & serve warm.
make extra to keep on hand. dehydrate fully before storing.
will keep 1-2 months.
i tend to spice things like this up with say, onion powder, garlic powder, dry herbs, sea salt.... before it's fully dry. flax is usually nice & tacky while wet.
recipe by ani phyo's raw food kitchen
comments by me :p
1 c ground flaxseed
1/3 c flax seed whole
½ t sea salt
1 clove garlic minced
2 T onion, minced
1-1/3 c water
2/3 c sunflower seeds
¼ c black sesame seeds
in large bowl mix ground flax, flax, salt, garlic, onion & water. Mix well
add sunflower & sesame seeds, mix well.
Spread on 1 telfex tray smooth out into an even square.
Dry at 104 degrees for 4 hours (mine was good in 3hr at 115 degrees)
Flip & score bread into 9 (or 12 like me) slices (I use a pizza cutter.)
Dehydrate another hour, before serving.
Serve warm.
Under dehydrate for immediate use, it’s softer. Lasts several days in fridge.
But fully dehydrate the bread for longer storage & trips. 1-2 months refrigerated.
One tray isn’t very much, it’s soooo good.
i took them on an all day seminar and assembled a sandwich to make anyone drool.
'american cheese', avocado, tomato slices, sprouts, & 'ranch' dressing.
now to make croutons from this...
when flipping the bread in the dehydrator... score into 1 " squares.
dry another hour & serve warm.
make extra to keep on hand. dehydrate fully before storing.
will keep 1-2 months.
i tend to spice things like this up with say, onion powder, garlic powder, dry herbs, sea salt.... before it's fully dry. flax is usually nice & tacky while wet.