This bread is inspired by Russell James' Mediterranean Almond Bread, with several revisions.
1 cup raw almonds, soaked
1 cup raw sunflowers soaked
1/2 cup flax seed, ground
1 red bell pepper, chopped
1/2 onion, chopped
1/2 zucchini, chopped
1 apple, cored and chopped
2 garlic cloves
3 dates, pitted
1/2 cup soaked sun-dried tomato
2-3 tbsps Bragg's Liquid Amino
Blend all of the ingredients into a thick batter. I suggest processing the nuts and seeds with the garlic first then remove from the processor. Then the sun-dried tomatoes, onion, pepper, zucchini and apple. Finally, put everything back into the processor along with your herbs and seasonings. Taste and re-season, if needed. Finally, spread the batter onto the non-stick sheet of your dehydrator tray. A nice trick at this stage is to score the bread into the pieces you hope to cut later. Then again, this bread is easy to slice with a pizza cutter or big knife. It's up to you. Dehydrate at 110 degrees for a couple of hours, or until you can flip the bread. When you flip it, remove the non-stick sheet and replace it with the plastic grate so air can circulate around the bread. Continue to dehydrate for several hours until the bread is how you like it. I could say six or 8 hours but it really depends on how you made the bread and how soft/crispy you like it. This raw bread (and the next one I'll post about) is just so tasty. Easily 10 times better than the last one I made. Crunchy and chewy. We have moved on in a big way. Only delicious raw breads from now on. If you can control the temperature, you can not only stick to your raw guns but you can have chewy if you want chewy and crunchy if you want crunchy and so on. Being able to control the heat gives you a better final product.
Today I had a very delicious sandwich with avacado and tomato.
Open face is easy with this bread but you can stuff things between two slices with great success.