Sunflower Bread Submitted by Claire Walters - Raw Blend


  • 1.2kg zucchini (peeled)
  • 650g green cabbage
  • 850g sunflower seeds (roughly chopped)
  • 350g flaxseed (freshly ground)
  • 280g psyllium husk
  • 420ml spring water
  • 2 Tbsp Himalayan crystal salt
  • sesame seeds for garnish


  1. Blend the zucchini and cabbage in your high speed blender – we did this in two separate batches.
  2. In a large bowl, add roughly ground sunflower seeds, flax, salt and mix well.
  3. Add spring water and psyllium husk and combine.
  4. Form dough into a loaf.
  5. Sprinkle sesame seeds on top and then wrap your loaf in tight cling wrap.
  6. Put loaf in the fridge and let it rest there for at least 30 minutes.
  7. Cut loaf into 1cm thick slices.
  8. Dehydrate in a dehydrator for about 8-10 hours.
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