2 cups golden flax soaked 24 hours, dehydrated for 24 hours, and ground.
1 cup pecans, soaked 24 hous
1 1/2 cup sun-dried tomatoes, soaked in vegetable juice 4 to 6 hours
1 cup zucchini
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cardamon
1.grind the flax seeds in a coffee grinder or blender. (do not over-grind them- the thicker the mixture, the better the bread.)
2.process the pecans to a meal in a food processor fitted with an 's' blade.
3. in a bleander, process the tomatoes and zucchini until smooth. add some of the tomato soak juice to blend. combine the ground flax seeds, pecans, sun-dried tomatoes, and zuccini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, and cardamon. mix well.
4. form into 3cloaves approximately 4- x8-x 1-inch and dehydrate at 105F for 8 to 10 hours or to desired consistency. the bread should be dry and crispy on the outside and firm on the inside.