If your trying to eliminate gluten in your diet and want to make your own "raw" bread this recipe is easy to follow - you will need a dehydrator or an oven that can accommodate 115 degrees
Ingredients
- 1 cup flax seeds
- 1 cup sunflower seeds
- 2 sweet white onion, peeled and cut
- 1 1/2 cups tomato, chopped
- 1/4 cup olive or avocado oil
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh basil
- 1 tablespoon fresh thyme
Things you will need
Parchment Paper
Cookie Sheet or large shallow baking pan
Food processor
Turn oven setting to 115 degrees
Preparation:
Processor flax and sunflower seeds on high for 30 seconds or until finely ground (you want consistency like flour).
Add the remaining ingredients and process for about 10 seconds you should have a chunky batter - DO NOT over processor allowing onions to turn into mush.
Line cookie sheet or shallow baking pan with parchment paper. Spread the batter evenly - depending on the size of your baking pan batter may or may not reach the ends - this is okay.
Place in your oven using the setting for dehydrating - 115°F for 12 hours. After 12 hours flip over and remove the parchment paper. Dehydrate for another 12 hours or until the bread is dried all the way through and has a slightly harder outer layer.
Cut into 12 pieces - you can store in an airtight container in the refrigerator for up to a week.
*this recipe is a modification from the raw Italian Focaccia Style bread by Jennifer Murray
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| Right before placing in the oven |
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| Tomato, avocado, cucumber on raw bread |
