I’m happy to say that we were finally able to get the dehydrator working again. The first thing I created was this raw vegan herb and seed bread. It came out really good and I’ll be making it again soon.
Having a dehydrator really makes a big difference for adding raw food to your diet. And this year when the mangos start dropping (which should happened very soon) or when it’s tomato overload time I’ll be able to dehydrate them to make my own sun-dried tomatoes and mango treats. I use the Sedona dehydrator by Tribest. I like it because it has a clear door and the digital controls are on the front. It also has a pull down door like an oven. It’s quiet too. I have also used the Excaleber dehydrator and it works very well too. I didn’t like the fact that the controls are on the top of the unit towards the back. This can make it difficult to access them depending on where you keep it. Also to open the unit the door is removed completely. The unit I had had a black door and I couldn’t see inside without taking it off. On the other hand, they do have a smaller unit that might fit better in some kitchens. Which ever type you choose, having a dehydrator will open up a new world of possibilities.
This recipe starts with ground sunflower seeds and flax seeds. I then added finely chopped onion and grated carrots. Fresh parsley and oregano from my garden added even more flavor. The result was very satisfying indeed.
After mixing the batter, I spread it out on a teflex sheet and popped it in the dehydrator for about 8 hours. Then I flipped it over, took off the teflex sheet and dehydrated it for another 8 hours. The bread was still soft and chewy. I knew we would eat it quickly so I called it finished. If you plan to store it longer you can dehydrate it more.
I cut it into squares and put it in the refrigerator to be ready for a quick meal anytime. Just top with some avocado, tomato, lettuce and serve along side a salad. Yummy!
- ⅔ cup flax seeds
- ⅔ cup sunflower seeds
- ⅓ cup minced onion
- ⅓ cup grated carrots
- 2-3 garlic cloves, minced
- ⅓ cup chopped fresh herbs or 1 TBL dried herbs
- ¼ cup sesame seeds
- 1 TBL soy sauce
- water as needed
- Grind the sunflower and flax seeds in your blender
- Add to a mixing bowl
- Add remaining ingredients (except the water)
- Mix well
- Add water as needed 1 TBL at a time. You want a moist but not runny batter that can easily be spread on your dehydrator sheet.
- Spread it out on a teflex sheet on your dehydrator tray.
- Use the back of a spoon to spread it evenly across the entire sheet.
- Dehydrate at 110 degrees Fahrenheit for 8-10 hours or until you can peel the teflex sheet off
- Flip the bread over and peel the teflex sheet off. If the bread sticks and starts to pull apart flip it back over and dehydrate longer.
- Dehydrate for another 6-8 hours or until the bread has reached the texture you desire.
- Cut the bread into serving size squares.
- Store in an airtight container in the refrigerator for up to a week.
So tell me do you have a dehydrator? Do you have questions about dehydrating? Post them below and I’ll do my best to answer them.