Artisan Herb Bread

Artisan Herb Bread
A great raw food vegan recipe to try !
INGREDIENTS

• 3/4 cup coarsely chopped yellow squash
• 1 medium carrot, shredded (about 2 cup)
• 1/2 cups sprouted buckwheat
• 3/4 cup sprouted sunflower seeds
• 3/4 cup sprouted lentils
• 1/2 cup soaked almonds (soaked 8 to 10 hours, drained, and rinsed)
• 1/4 cup coarsely chopped yellow onion
• 1 1/2 teaspoons sea salt
• 1 cup water, plus additional (up to 1 cup) as needed
• 1/2 cup ground golden flaxseeds

INSTRUCTIONS
1. Put the squash, carrot, buckwheat, sunflower seeds, lentils, almonds, onion, salt, and 1 cup water in a food processor and blend until smooth; add a little more water as needed to keep it all moving in the processor. If it stops blending, then add a bit more water, stir, and try again. Repeat until it blends continuously.

2. Put the ground flaxseeds in a large bowl. Add the blended ingredients to the ground seeds and stir until evenly blended.

3. Remove the dough to a ParraFlex sheet on a dehydrator tray and spread evenly to a thickness of about 4 inch.

4. Dehydrate for 3 to 5 hours, until the top of the bread is dry, then flip by placing another tray (without a ParraFlex sheet) on top and inverting the bread onto the new tray. Remove the ParraFlex sheet, return the bread to the dehydrator, and continue to dehydrate for another 10 to 12 hours, until the bread is dry but still flexible. Cut into 4-inch-square slices. The raw food vegan recipe is ready to serve...enjoy !.
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