Ingredients
- 2 cups sunflower seeds grind into flour
- 1/2 tsp salt
- 2 tsp cardamom
- 1/8 tsp cayenne
- 1/4 cup flax meal (grinded flax seeds)
- 1/4 cup tahini
- 1 pepper (we used an orange pepper)
- 1/2 cup water
Directions
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Place all ingredients, except water, into a food processor (or a blender would be fine too) and puree till combined. Slowly add in water till everything looks combined. Bread batter will be thick and a little sticky.
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Spread the pepper sunflower bread batter onto a dehydrator sheet and shape any way you would like.
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Next, place into dehydrator at a temperature of 110 degrees. Let dehydrate overnight, or till you reach your desired texture for your bread.
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**we left ours to be a little soft and moist in the inside
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What if I do not have a dehydrator? Can I bake it? Yes
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Follow the same directions to make the bread and spread onto a lined cooked sheet. Spread into any shape you would like. Bake in a 350 degree oven for about 15-20 minutes. Or again till desired bread texture is achieved. Depending if you want it really crispy or a little soft.
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Store bread in refrigerator!
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Substitutions:
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can replace sunflower seeds with any nut you would like
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can replace spices with any of your preferred seasonings
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can replace pepper with a tomato or zucchini
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can replace tahini for a nut or seed butter