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Ingredients
- 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
Method
- 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.
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Equipment
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Makes
1 Large Loaf
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Serves
25-30 slices
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Overall
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