Open faced sandwiches with tahini mayonnaise on living brown bread

I’ve been thoroughly enjoying open faced sandwiches pretty much daily since trying this living bread a few weeks ago. It nicely takes the place of the thin dense rye breads that are commonly available, however the recipe is raw and grain-free. Make a batch and enjoy it with the last of the season’s tomatoes, pesto, lettuce, sliced onion,avocado, mustard (look for these beauties at your local health food store), and tahini mayonnaise (recipe follows the bread).

basic raw brown bread

Makes 16 slices
This bread is perfect to have on hand for open faced sandwiches with tomatoes, avocado, mayo, mustard, pesto, lettuce, sliced onions, etc.

1½ cup flaxmeal, very finely ground
¼ cup black sesame seeds
1 cup water
1 cup raw sunflower seeds
1 apple, cored and coarsely chopped
1 small zucchini, coarsely chopped
½ teaspoon sea salt

  1. Grind flax seeds in a blender, spice mill or coffee grinder until finely ground. Transfer to a medium sized bowl.
  2. Grind sesame seeds until coarsely ground (several pulse of the blender should do it) and transfer to the bowl with the flax.
  3. Put water, sunflower seeds, apple, zucchini and salt in a blender and process until smooth.
  4. Add the sunflower seed mixture to the flax/sesame seed mixture and mix well.
  5. Spread the batter onto two teflex sheets, about 3/8th inch thick. Use wet hands to shape into a square. Score each one into 8 rectangular slices.
  6. Dehydrate at 140 degrees for 2 hours then for 4 more hours at 120. Flip over and dehydrate for another 6 hours or so until the bread is dry but still pliable and slightly moist. This could also be done in a regular oven on the lowest temperature and the door held slightly open with a wooden spoon. Drying time will vary.
  7. Store in a sealed container in the fridge.

tahini mayonnaise

2 Tbs tahini
2 Tbs water
1 Tbs lemon juice
1 Tbs apple cider vinegar
1 clove garlic
1 tsp honey (or a drop or 2 of stevia)
½ tsp salt
1 Tbs nutritional yeast

Mix by hand or use a hand blender. Store in the refrigerator.

 

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