Sundried Tomato Bread
(click on image to enlarge)
8-10 "slices" of bread
This bread is really yummy for sandwiches!
Ingredients
- 2 cups buckwheat, sprout
- 1 cup sunflower seeds, soak (optional)
- 1 cup sundried tomatoes, soaked
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons sea salt, use more or less to taste
- 1 handful fresh herbs, various, I used thyme, rosemary, basil and oregano
- 1 large tomato
- 3½ tablespoons flax seeds
Preparation
Blend all ingredients together in food processor (I started with the seeds, buckwheat and sundried tomatoes and then added the rest after first blending those). When it looks like a “batter,” spread evenly on a Teflex-lined dehydrator (about 1/4- 1/2” thick). Dehydrate for about 3 hours at 110 degrees. Flip over and dehydrate for another 8 hours. Cut into squares and enjoy!
Comments
AliciaD writes: (June 27, 2007)
This sounds great! What do you usually use them with? Sandwiches, etc? What do you recomend? Thanx for posting!
RawVee writes: (June 28, 2007)
Hey, Alicia! I used it for sandwiches (avocado, greens, tomato, etc), nut pats, and just munching on. :)
katmondu writes: (July 09, 2007)
I am totally going to try this – because it doesn’t require so much flax, olive oil, and braggs. I’ve been trying “bread” recipes that just have an enormous amount of saltiness to them and I think this recipe will totally cure my problem. I might follow your recipe first and then see about using sun-dried tomatoes packed in olive oil and just eliminating the olive oil from your recipe. I wonder how that will tern out :D I also love that this recipe calls for fresh herbs. I needed more things to make with fresh herbs, so thank you!!!
Also, just wondering – when you flip the bread, should you just put it on the tray without the teflex?
katmondu writes: (July 11, 2007)
Oh wow. Wow. I started sprouting 2 days ago so I could make this and the bread is done dehydrating this AM. I tried a piece and holy flavor explosion – this is the best dehydrated bread ever. When I flipped the bread I just took the teflex away and it was fine. I cannot WAIT until lunchtime today so I can make a real “sandwich” – I’m so happy I found something that I can use instead of romaine leaves! Thank you for posting this awesome recipe!
RawVee writes: (July 12, 2007)
Yay!!! I’m so happy you liked it, katmondu! :) Sorry I missed your first question, but yes, I take the teflex off when I flip it, too.
deeddlit writes: (September 06, 2007)
Could I use something other than buckwheat for this??
RawVee writes: (September 14, 2007)
Hmm. I guess you could look at other raw recipes and figure something out. Do you not like buckwheat, or is it a sensitivity?
jirizarry writes: (October 12, 2007)
I think you could. What about oats or rice? I am going to try this a few days with oats, quinoa or rice and I will post the results. Thans for sharing.
Kailaniece writes: (August 20, 2008)
are they soft and chewy or crackerlike
RawVee writes: (October 04, 2008)
Kailaniece, it’s definitely soft and chewier, like bread. :)
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