Sun-dried tomato bread
I adapted this from Ani Phyo’s Black Sesame Sunflower Bread. It’s great with smashed avocado and alfalfa sprouts sandwiches.
1 cup sun-dried tomatoes, soaked until soft; save water
1 cup walnuts, soaked
1 cup flax seeds, ground
.33 cup flax seeds, whole, unsoaked
¼ cup black sesame seeds
1 clove garlic, minced
¼ teaspoon sea salt
1.33 cup sun-dried tomato water, saved from soaked sun-dried tomatoes
In food processor, mix flax seeds, salt, garlic and sun-dried tomato water. Add walnuts and sesame seeds.
Divide the mixture into two and spread them on two dehydrator trays about 1/4-inch high.
Dehydrate at 110 degrees for 4 hours. Flip and score (use a pizza cutter) the bread into 9 slices. Dehydrate another 4-6 hours.