Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 415 kcal | 118 kcal |
| Protein | 14.8 g | 4.2 g |
| Fat | 21.1 g | 6 g |
| saturated | 2 g | 0.6 g |
| Carbohydrate | 29.8 g | 8.4 g |
| sugars | 6.4 g | 1.8 g |
| Fibre | 17.3 g | 4.9 g |
| Sodium | 1967 mg | 558 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 7/8 cup zucchini, chopped
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped red pepper
- 220 g quinoa (soaked overnight, rinsed, and drained)
- 7/8 cup ground flax seed
- 4 garlic cloves
- 1 3/4 teaspoons salt
Instructions
- Soak the quinoa overnight, rinse it until the water runs clear, then rinse it once more. Quinoa carries a bitter coating, and bitterness that barely registers in a cooked grain is obvious in a dried bread.
- Blend the zucchini, onion and red pepper on their own first. They carry all the water in this recipe, and seeing them blended tells you how much you are working with before anything dry goes in.
- Add the quinoa, ground flax, garlic and salt and pulse rather than blend. You want a spreadable paste with some grain still in it, not a smooth batter — the grain is what gives the bread its body.
- Spread the paste evenly across a mesh sheet, right into the corners. A raised middle will be the one part that never finishes.
- Begin at 63 °C for 1 hour to set the surface. The hot opening firms the top quickly, which is what stops the bread sagging through the mesh.
- Reduce to 46 °C and continue for 5 hours. Score the slab into nine pieces with a spatula as soon as the surface will hold a line without closing over it.
- Turn the whole slab once the score marks stay open. The underside prints the mesh pattern into itself and stays damp until it is flipped.
- It is ready when a piece holds its shape unsupported and bends a little before it cracks. Go further for a cracker, but stop while there is still some give if these are for sandwiches.
- Cool the pieces on a rack and keep them sealed in the fridge for a week, or freeze them flat with paper between. There is enough moisture left in them for mould, so the cupboard is the wrong place.
