120 g sauerkraut
1 zucchini
75 g sunflower seeds (soaked overnight)
80 g golden ground flax seeds
60 ml water
2EL soy sauce
1 tsp mustard
Preheat the oven to 120°.
Rinse and drain the sunflower seeds. Finely grate the zucchini, squeeze the sauerkraut and process in a food processor with the sunflower seeds and flaxseed to a fine-grained paste.
Allow to swell for 20 minutes.
Now spread the dough thinly on baking paper with a protractor and let it dry in the oven for 80-90 minutes.
If you let the bread dry properly, it can be stored in a jar for several months.
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