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  #1  
Old 07-29-2007, 03:04 PM
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black sesame sunflower bread

black sesame sunflower bread

recipe by ani phyo's raw food kitchen
comments by me

1 c ground flaxseed
1/3 c flax seed whole
Ĺ t sea salt
1 clove garlic minced-optional for savory bread
2 T onion, minced-optional for savory bread
1-1/3 c water
2/3 c sunflower seeds
ľ c black sesame seeds

in large bowl mix ground flax, flax, salt, garlic, onion & water. Mix well
add sunflower & sesame seeds, mix well.

Spread on 1 telfex tray smooth out into an even square.
Dry at 104 degrees for 4 hours (mine was good in 3hr at 115 degrees)
Flip & score bread into 9 (or 12 like me) slices (I use a pizza cutter.)
Dehydrate another hour, before serving.
Serve warm.

Under dehydrate for immediate use, itís softer. Lasts several days in fridge.
But fully dehydrate the bread for longer storage & trips. 1-2 months refrigerated.

One tray isnít very much, itís soooo good.
i took them on an all day seminar and assembled a sandwich to make anyone drool.
raw 'american cheese', avocado, tomato slices, sprouts, & 'ranch' dressing. or on the sweet side try a raw almond butter & fruit spread topper. mmmmm.

now to make croutons from this...
when flipping the bread in the dehydrator... score into 1 " squares.
dry another hour & serve warm.
make extra to keep on hand. dehydrate fully before storing.
will keep 1-2 months.

i tend to spice things like this up with say, onion powder, garlic powder, dry herbs, sea salt.... before it's fully dry. flax is usually nice & tacky while wet.
but if you are looking for a sweet bread, nix that. maybe add a bit more in the dates department.

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  #2  
Old 07-29-2007, 05:00 PM
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Funny you should post this, sd, as we've recently learned that black sesame seeds are apparently more nutritious than the other kinds.

Is there a noticeable difference in taste?
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  #3  
Old 07-29-2007, 05:31 PM
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i didn't try them side by side...
but the bread is wonderful!!!
kinda reminds me of that dense german bread that is sliced real thin...
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Old 07-31-2007, 03:13 PM
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Quote:
Originally Posted by snowdrop View Post
i didn't try them side by side...
but the bread is wonderful!!!
kinda reminds me of that dense german bread that is sliced real thin...
I had this on my list of things to make today!! I am glad to hear that you liked it, I will have to try it.
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Old 08-05-2007, 04:27 AM
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snow,
was your american cheese that you used a recipe that was dehydrated, then cut into the squares and then refrigerated?
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  #6  
Old 08-05-2007, 06:06 AM
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american cheese

Quote:
Originally Posted by lavendarj View Post
snow,
was your american cheese that you used a recipe that was dehydrated, then cut into the squares and then refrigerated?
yes, it was followed out of alissas book, that was the recipe.
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  #7  
Old 12-17-2007, 05:50 PM
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I just made this bread last night....so yummy.

I think I like it much better than the onion bread.
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Old 12-17-2007, 06:01 PM
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Oh, I forgot to report back on this one! I really like it too, especially the fact that it's yummy after just a few hours of dehydration. Yay!

I enjoy it both as a soft bread and dehydrated longer as a crisp cracker.
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Old 12-18-2007, 12:11 AM
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I like the recipe even more especially after reading this.....

Quote:
Originally Posted by snowdrop View Post
but the bread is wonderful!!!
kinda reminds me of that dense german bread that is sliced real thin...
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  #10  
Old 12-18-2007, 01:17 AM
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Quote:
Originally Posted by Carmella View Post
Oh, I forgot to report back on this one! I really like it too, especially the fact that it's yummy after just a few hours of dehydration. Yay!

I enjoy it both as a soft bread and dehydrated longer as a crisp cracker.


I thought it was exceptionally good too. Although I thought that maybe there were too many seeds in it. I might try it with a little less. Do you prefer golden flax or the dark brown flax seeds?
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  #11  
Old 12-18-2007, 09:10 AM
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Originally Posted by RawLeah View Post
I thought it was exceptionally good too. Although I thought that maybe there were too many seeds in it. I might try it with a little less. Do you prefer golden flax or the dark brown flax seeds?
the golden flax are waaay better tasting. imo
if it is too seedy for you... just grind the dry seeds a bit and leave it semi textured. that would still work out.

i loved it because it reminded me of the ultra-thin mega-dense german bread too!
like it better than onion bread, tho i like that one too.

one of my sad foods i always seem to go back to is bread with butter & cheese.
this is a beginning to circumvent that process for me.
now... find a raw substitute for baked potato....

:thinking cap on:


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  #12  
Old 01-29-2008, 07:34 PM
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hmm...im doing a private food class this weekend and my client wants to do a cracker recipe...I've made a few of the other ones for her already, so Im thinking I'll give this a go, esp since I had some of Carmi's and it was soo good!

Now...I know yellow flax is best, but all I can get around here right now is the regular. Is this ok? has anyone made it this way?
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Old 01-30-2008, 08:46 AM
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Quote:
Originally Posted by Fairygirl View Post
hmm...im doing a private food class this weekend and my client wants to do a cracker recipe...I've made a few of the other ones for her already, so Im thinking I'll give this a go, esp since I had some of Carmi's and it was soo good!

Now...I know yellow flax is best, but all I can get around here right now is the regular. Is this ok? has anyone made it this way?
I don't think it matters which flax to use. Ther darker one just has a stronger taste.

So.... it's a matter of taste.
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Old 01-30-2008, 09:30 AM
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I always make it with brown flax. Can't notice any difference...
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  #15  
Old 01-30-2008, 10:28 AM
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awesome, great, thanks ladies!
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