½ cup olive oil
1½ cups sun-dried tomatoes
3 cups sprouted buckwheat
1 cup flaxseed meal
3½ cups peeled zucchini roughly chopped
2 cups apple cored and roughly chopped
3 tablespoons fresh lemon juice
1 large onion
½ cup minced fresh parsley
Pulse the olive oil, sun dried tomatoes, sprouted buckwheat, zucchini, apple, lemon juice, avocados, onion and herbs in your food processor until thoroughly mixed
Transfer to a large bowl and mix with the flax meal by hand. When mixed, process the whole batter in your food processor but in small batches to achieve a light fluffy texture
Divide the mixture in half and place on non-stick / solid sheets on dehydrator trays. Use a spatula to spread the mixture evenly. If mixture is too sticky you can wet the spatula to make it easier
With a knife score the spread into squares
Dehydrate for 2 hours and then remove the sheets by placing another dehydrator tray and mesh sheet on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the other side of the bread
Dehydrate for approximately 8 hours more or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them
Did you know?
The beautiful red colour of tomatoes are a good indication that they are rich in antioxidants. Antioxidants fight cancer causing free radicals. The vitamin A in the tomatoes improve eyesight, the Vitamin B reduces cholesterol and the healthy acids in the tomatoes are known to protect the body from carcinogenic properties found in food.
Flax seeds are know to be a great source of soluble and insoluble fibre. It is also a source of essential Omega 3 oils which are good for the heart. Flax seed also contain a compound called lignans which is a source of antioxidants (cancer fighting properties) and plant-based estrogen.