Breads & Muffins
Quinoa Bread Recipe
1/2 cup chopped Zucchinni
1/2 cup chopped Red Pepper
1/2 cup ground Flax Seed
1 tsp Salt (1/2 iodized sea salt + 1/2 sea salt)
1/4 cup chopped Red Onion
1 cup Quinoa (soaked overnight, rinsed, and drained)
2 cloves Garlic
1Blend first three ingredients until blended well
2Add remaining ingredients and pulse until desired consistency (should be easy to spread)
3Spread onto an Excalibur Paraflexx Sheet and dehydrate at 145 degrees F for one hou
4Reduce to 115 degrees F and dehydrate for two more hours
5Score into nine pieces and flip onto the dehydrator screen
6Dehydrate at 115 degrees F for an additional three hours