Ingredients:
1 medium zucchini
2 cups (480 ml) water
3 cloves garlic, core removed
2 1/2 cups (600 ml) sunflower seeds, sprouted (or use staple stash)
1/4 cup (60 ml) sesame seeds, soaked for 8 hours (or use staple stash)
2 teaspoons (10 ml) fennel seeds
1 teaspoon (5 ml) celery seeds
1 Tablespoon (15 ml) dill weed
1 cup (240 ml) ground flax seed
1 medium zucchini
2 cups (480 ml) water
3 cloves garlic, core removed
2 1/2 cups (600 ml) sunflower seeds, sprouted (or use staple stash)
1/4 cup (60 ml) sesame seeds, soaked for 8 hours (or use staple stash)
2 teaspoons (10 ml) fennel seeds
1 teaspoon (5 ml) celery seeds
1 Tablespoon (15 ml) dill weed
1 cup (240 ml) ground flax seed
Cut zucchini into 1 1/2" (3.8 cm) pieces and place in high-speed blender container. Pour water over the zucchini and cover with sunflower seeds, sesame seeds, fennel and celery seeds. Blend on high speed for 15 seconds or until smooth. Transfer batter to a large bowl and stir in the dill weed and ground flax seed with a wire whisk. Spread batter evenly onto 2 dehydrator trays lined with Paraflex. Score bread into desired size and shape. Sprinkle with Himalayan salt if desired. Dehydrate at 110°F (43.3°C) for 2-3 hours or until the sheet easily pulls away from the batter. Flip the sheets over and remove the Paraflex sheets. Continue dehydrating until the bread is the consistency that you desire. If you would prefer to make crackers with this recipe, just dehydrate them until crisp. Store bread at room temperature, however crackers can be stored at room temperature.
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