Makes 3 Dehydrator trays of bread

2 cups sprouted grain: wheat, kamut, or rye
1 cup sprouted sunflower seeds
1 small thin carrot, grated or sliced tissue paper thin on mandolin
1 T dried herbs: rosemary, dill, or thyme
2 dates
1 cup water
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 cup ground flax seed

- Place everything but the flax seed in a food processor. Process til combined.
- Add flax seed and process until fully incorporated.
- With masking tape, tape top of a dehydrator Teflex sheet to kitchen counter, so it won’t slip. Take half of dough and shape into a ball. Place plastic wrap over ball of dough, and press out as flat as possible with hands. Then take a rolling pin and roll out to 1/8″ thick. (Refrigerating dough for 30 minutes makes this easier). Cut off edges of rolled out dough to create a square or rectangle. Use scraps to create another ball on another Teflex sheet, roll out as above. Continue with more balls of dough until you run out of dough.
- Place Teflex sheets onto trays in dehydrator for 4 hours.
- Check for firmness, then flip bread over onto dehydrator racks. Peel off Teflex sheet from back of flatbread. Continue to dehydrate for another 2-3 hours. Bread should be firm yet very pliable when done.
- Cut squares of warm bread into four or six pieces.

VARIATIONS:
Garlic Bread: Add 2 cloves garlic to dough batter.

Rye Bread: Add 2 T caraway seed or fennel seed to batter. Refrigerate over night to let dough “sour” for a more authentic rye bread flavor.

Cinnamon Raisin Bread: Omit herbs and add instead, 2 T cinnamon and 3 T Xylitol to batter. Roll out as above, then press 1/3 cup raisins, rehydrated in water for 20-30 minutes, into rolled out dough. Sprinkle generously with a mixture of 1 part cinnamon to 2 parts Xylitol and press sprinkles into dough.

Olive Bread: Press 1/3 cup sliced organic olives into surface of rolled out dough.

Carmelized Onion Bread: To Caramelize onions, marinate tissue paper thin rounds of purple onion in balsamic vinegar for one hour. Dehydrate onions for 3-4 hours. Press 1/3 caramelized onions into surface of rolled out dough.

Onion Bread: Add a handful of onion sprouts to the dough batter.