Tomato Cucumber Sandwich on Onion and Corn Bread

Instructions

1.    Grind the flax and sunflower seeds into flour in a high speed blender. Put this flour in a food processor with the other ingredients. Pulse until the mixture becomes like a chunky paste. You may have to mix it up with a spatula a few times. Spread onto dehydrator trays and dehydrate for about 2 hours, then slice into squares and flip over. Dehydrate for another 2 hours until the slices are pliable. Note: if you don't have a dehydrator, use your oven at it's lowest temperature.

2.     Soak the olives in the olive oil over night. Throw all the ingredients in a blender or food processor and process until it reaches the consistency of pesto or tapenade.

3.    Slice the tomatoes and cucumber and coat lightly in olive oil and spices, Spread the tapenade onto your bread, followed by your vege slices.

Ingredients

Bread:

  • 1 cup flax seeds

  • 1 cup sunflower seeds

  • 1 cup corn  

  • 1 chopped onion

  • 2 chopped tomatoes

  • Salt, pepper and cumin, to taste

  • Olive and Kale Tapenade:

  • 1 bunch kale

  • 1/3 cup olives

  • 1/3 cup extra virgin olive oil

  • Salt, as desired

  • 1 peel garlic clove (optional)

Topping:

  • 1/2 cucumber

  • 2 tomatoes

  • Salt, pepper and cumin

 

Julia ScottBatch2