Used to make sandwiches with a variety of sauces and several layers, this bread truly is very special. It is a good idea to make a large quantity of everything, because you can freeze it and defrost it at least once. With this recipe, and a bit of practice and patience, you will be able to make wonderful “genuine” bread enough to last you several weeks.
- Yield: 10 to 12 sandwiches
- 2¾ cups dried tomatoes
- 1 cup ground flaxseed
- 3½ cups sunflower seeds
- 1 apple
- 6½ cups chopped zucchini
- 4–5 tbsp lemon juice
- ¾ cup cold-pressed olive oil
- ¼ cup date paste
- 1 tsp sea salt
- 7 tbsp dried Herbes de Provence
- Soak the dried tomatoes overnight in cold water. Shortly before using, drain the tomatoes. Working separately in batches, place the flaxseed and the sunflower seeds into a food processor, and grind them into flour. Cut the apple into quarters and core it.
- Place all the ingredients, except for the ground flaxseed, sunflower seeds, and herbs, into a blender. Purée until creamy. Transfer the mixture to a large bowl. Add the ground sunflower seeds and the herbs. Using a whisk, combine everything thoroughly. Then, add the ground flaxseed, and whisk everything again vigorously. Make sure that no clumps form.
- Using an offset spatula, spread the mixture over the entire surface of the dehydrating trays, about 1⁄2in (1 cm) thick. Place the trays in the food dehydrator, and dry them at 104°F (40°C). After 4 hours, check to see whether the mixture can be sliced. When it is dry enough to slice, cut each layer into 9 squares, and then dry for another 2–3 hours. When the surface of the bread is dry enough, carefully turn over each slice, and continue drying until they reach the desired degree of dehydration. This takes 3–4 hours.