Quinoa Bread

Ingredients

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

Directions

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