winter veggie bread
Submitted by omshanti on October 11, 2007 - 5:50am
(6 votes)
Servings:
6 to 8 peices depending on your size preferenceApperantly my body is all about eating seasonaly even though it lives in SoCal..;) so turnips, parsnips, pumpkins and squash of every ilk are on the menu. This came about from left overs but i recreated it from scratch… its very savory and kinda green in color but soooooo good!!!
Ingredients:
1 yellow squash, peeled & diced
½ large jicama, peeled & diced
½
butternut squash, peeled & diced
1 parsnip, peeled & diced
½ large turnip, peeled and diced
1 cup sunflower seeds, ground into
flour
½ cup flax, ground
salt, nutmeg, garlic,rosemary where all in the original recipes.., add any or all or new ones to your taste
Preparation:
blend all ingredients and spread on some brown parchment paper, place in the dehydrator for 6 hours then remove from parchment and unbake two more hours or until dry but still plieable…. i enjoyed mine with fresh tomatoes and greens tossed in olive oil….
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1.
it would be so perfect with Coconut Cream Cheese... we only need a rawfood party to make it all come together!
thanks.......
2.
Now thats eatin in season! :)