Wholesome Recipe: Raw Vegan Flax Seed Bread

This raw vegan flax bread recipe incorporates flaxseeds and sunflower seeds, mimicking the comforting flavors of traditional Italian focaccia. Its taste is reminiscent of the original and pairs wonderfully with salads and raw soups. To maintain its raw state, a dehydrator is recommended, yet an oven set to a "warming" temperature below 115°F can serve as an alternative, potentially expediting the process. Both brown and golden flax varieties work well, with golden flax yielding a more bread-like appearance.

Ingredients

• 1 cup flax seeds

• 1 cup sunflower seeds

• 2 cups quartered yellow onion

• 1 1/2 cups chopped tomatoes

• 1/4 cup olive oil

• Two tablespoons of nama shoyu, or alternatively, one teaspoon of sea salt
  

• 1 tablespoon fresh rosemary

• 1 tablespoon fresh thyme

Steps to Make It

01.  Add the flax seeds and sunflower seeds to a food processor equipped with the S-blade.

02.  Pulse them on high speed for roughly 30 seconds or until they achieve a finely ground texture, resembling flour as closely as you can get.

03.  Combine the rest of the ingredients and process for approximately 10 seconds or until a somewhat chunky batter comes together.

04.  Evenly distribute the batter onto a dehydrator tray lined with Teflex.

05.  Dehydrate at 115°F for 12 hours, then flip it over and remove the Teflex sheet.

06.  Keep dehydrating for an additional 12 hours or until the bread is thoroughly dried and develops a slightly firmer outer layer.

07.  Slice into 12 pieces (arranged in 3 rows by 4 rows) and store in an airtight container in the refrigerator, where it will stay fresh for up to a week.