The Big 'OO' Bread

 

I thought anything that sends a husband into ecstatic rapture is worth blogging about.

I leave it to your imagination what the other ‘O’ in The Big ‘OO’ Bread stands for. This recipe is pretty straight forward, pleases most food palettes and makes a great sandwich/wrap.

Enjoy your Big OO!

Ingredients
3 yellow onions, large
1 C golden flax seeds, ground
1 C sunflower seeds, ground
¼ C Braggs or Tamari
¼ C cold pressed olive oil
1 courgette (zucchini), roughly chopped into chunks
1 small avocado

Preparation
1.    Peel and half the onions. Slice in food processor with slicing disc or slice finely with mandolin. Set aside.
2.    Place courgette, Braggs, and olive oil in food processor until well mixed and like a paste.
3.    Add the avocado, mix again
4.    Add ground sunflower seeds, mix again. Then add the onions, mix until well incorporated.
5.    Add in the ground flax seed, mix until well incorporated. This can be hard work for a food processor so you can hand mix in the flax.
6.    Spread mixture over a Teflex sheet (usually at least two sheets will be used).
7.    Dehydrate at 100F for 8 hours or until dry enough to flip. Flip onto the mesh sheet and dehydrate another 8 or so hours – depending on how soft or hard you like your bread.
8.    Cut any way you desire. Usually yields about 18 pieces. Store in sealed container in the fridge.

(The above picture is an earlier version of the Big ‘OO’ Bread with Tu-No salad and greens.)

Comments

[Jamie Abrams]

When I see Father Christmas I'll give him an extra pinch to make sure you get your dehydrator! Let me know how it turns out when you do make it! x

[Lauren]

Yum! This sounds great! I think I might be getting a dehydrator for Christmas *fingers crossed*
Hehe!