Ingredients

• 2 C Almonds
• 1 C Sunflower Seeds
• 1 C Ground Flax
• 1 C Purred Zucchini
• 2 Carrots
• 1 Apple
• 1 C Raisins
• 4 Dates plus 1/2 C Water
• 1 t Cinnamon

Directions

1. Place sunflower seeds in food processor and process until finely chopped. Place in Bowl. Place almonds in food processor and finely chop. Place in bowl with sunflower seeds. Add flax and stir to combine. Process carrots and apple in food processor until you get a puree. Add zucchini puree, mix. In blender, blend dates with 1/2 C water until liquefied. You can soak the dates first to soften. Add to carrot and apple mixture, stir. Stir wet ingredients into dry. Mix well. Stir in cinnamon and raisins. Spread 1/4″ thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, peel off non-stick sheet and continue to dehydrate for about 4-6 more hours or until dry but not hard. This bread will should be a little soft. Pictured with Hazelnut Butter.

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