Sunflower Bread

Blend the zucchini and cabbage in your high speed blender – we did this in two separate batches.

In a large bowl, add roughly ground sunflower seeds, flax, salt and mix well.

Add spring water and psyllium husk and combine.

Form dough into a loaf.

Sprinkle sesame seeds on top and then wrap your loaf in tight cling wrap.

Put loaf in the fridge and let it rest there for at least 30 minutes.

Cut loaf into 1cm thick slices.

Dehydrate in a dehydrator for about 8-10 hours.