2 cups sprouted buckwheat (soak the buckwheat in water overnight, rinse thoroughly)
1 cup ground flax
1/2 zucchini
1 small red bell pepper
1 tbsp. onion powder
Instructions
Put ingredients in your food processor and process until you get a
dough. Stir before placing on the dehydrator sheet to ensure there
are no leftover chunks.
Spread mixture onto your dehydrator sheets and place trays in the
dehydrator.
Dehydrate for 5-7 hours on 110-115, flip once in between.
Some breads may require up to 10 – 18 hours dehydration
depending on how malleable you’d like them to be. I like soft
and malleable breads so I only dehydrate them for a short
amount of time.
Originally Submitted
4/26/2012
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