Turmeric zucchini bread

3 C buckwheat groats
1.5 C sunflower seeds
Soak over night & rinse then blitz
With
4 turmeric roots (or 1 Tbsp powder)
1 large walla walla onion
3 garlic cloves
2 Tbsp Nori flakes
3 Pinches Celtic sea salt
1 large zucchini chopped
6 lemons/limes juiced
1 Tbsp wheat free tamari
Meat of 1 young coconut
2 Tbsp raw tahini

If batter is to thin add some organic coconut Flour to thicken. Always
Taste your batter and adjust flavor to
Your liking. (Turmeric is an anti inflammatory herb so do not add pepper as it is an inflammatory.

I had to do several small amounts in
My food processor to get it ready.
This batch makes over 50 pieces
So a 10 tray dehydrator is needed, or
If you have a 5 tray like I do just use the left over batter for pâté or put them
In the dehydrator when the 1st batch is
Finished.

Mix all together & form 9 pieces on each para flex sheets, or one big piece on each & dehydrate on 135 for 1 hour. Then on 105 for 6 to 7 hours. Check after 4 hours and flip over onto the mesh trays. Keep an eye on them after 5 hours as they will get to dry if they are in to long.

This dough is perfect just pliable but to dry. It has a smooth texture and tastes great. Perfect with some raw humus
& tabbouleh.

I made a large piece with leftover
Batter, was harder than small pieces.
Tends to break up with coconut flour so not to much.