Apple Flax Bread
You may substitute other nuts and seeds in place of the sunflower seeds. Some good substitutes include green pumpkin seeds, almonds, and soaked buckwheat. A pear is a good replacement for the apple.
INGREDIENTS | SERVES 6
- 4 cups flaxseed
- 1 cup sunflower seeds
- 2 cups apple, chunked
- ½ cup dates, pitted
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons agave nectar
Grind 2 cups flaxseed into a powder with a coffee grinder. Soak the remaining 2 cups flaxseed for 2 hours in water.
In a food processor, blend together the flaxseed (both ground and whole) and all the remaining ingredients until mixed and still chunky.
Spread mixture about ¼-inch thick onto dehydrator trays with nonstick sheets. Score the batter into squares with a spatula.
Dehydrate at 145°F for 2 hours. Flip over the bread and continue dehydrating at 110°F for 8 to 12 hours.
PER SERVING:
Calories: 898 | Fat: 68 g | Protein: 26 g | Sodium: 37 mg | Fiber: 35 g
Flax
Flax is an annual plant with slender stems, green leaves, and most often pale blue flowers with five petals, though the flowers can sometimes be red as well. Flax is grown for its seeds and also for its fibers — parts of the plant have been used to make fabrics, paper, fishing nets, dye, and even soap. Flax is also a beautiful plant that can be grown for decorative purposes in a garden.
