winter veggie bread
Apperantly 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!!!
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
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….