RAW Bread *adapted from The Raw Chef
1/2 C. extra virgin olive oil
3C. sprouted buckwheat (2 C. dry & unsprouted)
1 ½ C. flax meal
3 ½c zucchini, roughly chopped
2 C. apple, cored and roughly chopped
3 Tbsp. lemon juice
1 large onion
½ C. minced parsley
Place olive oil, sprouted buckwheat, zucchini, apple, lemon juice, onion, and parsley in food processor until mixed well.
Transfer mixture to a large bowl and add the flax meal. Mix together by hand. Careful of the flax meal, it tends to clump together.
Spread mixture thinly on parchment papers screens of the dehydrator with a spatula. Draw a cross in the mix on the screen so that when it is dry you can easily break it apart for slices of bread.
Dehydrate for 2 hours, or until dry (every dehydrator and preference is different). Flip parchment sheet over with the bread and remove from paper (save the paper because it can still be used 1 or 2 more times).
Continue to dehydrate until bread is a dried texture that you like (about 8 hours) – I like mine to be soft and flexible, but it doesn’t last long. For “toast” I dry the bread until it’s nice and crispy.
Pull out of dehydrator and break apart along the “perforations” created in the beginning.
Amazing sandwiches with this, and they don’t have to be RAW! My personal favourite is an avocado, tomato sandwich stuffed with shredded veggies! I have even been known to grab a slice and roll it up with some RAW mayo.