SANDWICH FOR LUNCH TODAY: Sunflower/sesame/flax seed bread with kale/cashew cheeze
Posted Jul 05 2009 9:33pm
I made the sunflower/sesame seed bread last night for a client request, and then I took some of the extra with me to work today for lunch. I had some leftover cashew/kale cheeze, and some orange bell pepper, so I took that along. I did not make up the sandwich before I left, because, in my experience, the bread gets soggy very fast, and then you just have glop after 4 hours.
Anyway, I spread the cashew/kale cheeze on the bread (see below), thinly sliced the orange bell pepper and placed it all over the the sandwich, and put on the other slice, and enjoyed a lovely, delicious very filling and lasting sandwich. (Even though I have been doing raw food for a long time, I am always amazed at how some things have staying power, and, with others, you want to eat again in a couple of hours. Sandwiches on this bread are my favorite on long days.) Yum!. SUNFLOWER/ FLAX/SESAME SEED BREAD This recipe is based on a recipe from Ani Phyo’s Raw Food Kitchen
1 C ground flax seeds 1/3 C w hole flax seeds ½ t sea salt 1 clove garlic, minced 2 T onion, chopped 1-1/3 C water 2/3 C sunflower seeds 14 C black sesame seeds
Mix first six ingredients. Add sunflower and sesame seeds and mix well.
Use the back of a spoon to spread batter evenly on one a teflex sheet over a dehydrator tray (I find it easier to put the mesh sheet between the teflex sheet and the tray)
Score batter on trays into 9 slices, using the back end of a spatula.
Dry at 110 degrees F for 3 hours.
Remove the tray from the dehydrator. Place a mesh dehydrator sheet on top, and a dehydrator on top of that, then flip the assembly. Remove the top dehydrator tray and carefully peel off the teflex sheet.
Dehydrate another hour or two (depends on your atmospheric conditions – it is very humid here, so I ended up dehydrating for 2 more hours this morning) before serving
The bread will keep in the refrigerator for 4 days. Frozen, it will keep for a month.
This bread is fast enough to make that you can make it whenever you want it – the only thing is that you need to be around (and awake) for 5 hours to get it out of the dehydrator before it gets hard. (Or you could eat it hard).
KALE/CASHEW CHEEZE PATE 1 C cashews, soaked and rinsed 2 C kale, chopped fine 2 – 3 cloves garlic, chopped 1/4 C onion, chopped 1/4 C extra virgin olive oil Salt to taste (I don’t use it)
Thoroughly combine ingredients in the food processor and process fine.
Posted in BREADS, cashew/kale cheeze pate, sandwiches, sunflower/sesame/flax seed bread Tagged: bread, cashew/kale cheeze pate, cheeze, my raw food lifestyle, MY RAW RECIPES, RAW FOOD LIFESTYLE, sandwiches, sunflower/sesame/flax seed bread