Veggie Nut Bread
2 cups almonds
1/2 cup sunflower seeds
1/2 cup walnuts
1/4 tsp salt
2 heaping tsp cinnamon
1/2 cup flax meal
1 green apple
1/2 cup raisins
3 Tbsp agave nectar
2) Shred the carrots, zucchini and apple (skin and all). I used my handy-dandy SaladMaster machine.
3) Add all the shredded veggies to the mixing bowl with the spices and the ground nuts/seeds. Add the agave, and mix well with your hands. It should be pretty moist. You can add a few tablespoons of water if necessary.
4) Return everything to your food processor, and pulse it till the veggies are a little more broken down and the raisins are all chopped up. You certainly don’t have to do this last step–you could leave the mix much coarser–but I liked the relative smoothness and even texture that re-processing gave the bread.
5) Spread the mix onto two dehydrator sheets fitted with Teflex sheets. It should be just shy of 1/4 inch thick, and very even. I only have one Teflex sheet, so I spread one onto parchment paper and it worked great.
Great served with Sun-Dried Tomato Cashew cheese