This mild bread reminds me of the brown bread you can buy in the local bakeries around here – slightly sweet and whole-grain flavoured. My favourite way to eat it is as a cream cheese and ‘jelly’ sandwich as pictured above.
1 cup water
1 cup sunflower seeds, hulled
1 apple - I prefer Rome for this
1 small summer squash
¼ cup black sesame seeds
1½ cup flaxmeal, very finely ground
½ teaspoon sea salt
IN your blender, blend water and sunflower seeds until smooth. Add the apple and blend until smooth. Add the summer squash and blend until smooth. Add the sesame seeds and blend briefly.
Pour into a mixing bowl. Add the flaxmeal and salt.
Spread onto two teflex sheets – I like to spread mine to 3/8th inch thick, but you could make it thinner. Score into slices.
Dehydrate at 105 degrees for 4 hours, or until the top is dry. Flip over (I separate them at this time) and dehydrate for another hour or so (you’ll need a bit more time for thicker slices).