Dehydrated Recipes

Savory Quinoa Bread | Commercial Dehydrators

Whether you are making this bread for your favorite sandwich or just snacking on it, this zucchini quinoa bread is sure to satisfy. The zucchini, onion, and pepper give the bread a pleasantly distinct taste.

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Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 1/2 cup zucchini, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red pepper
  • 1 cup quinoa (soaked overnight, rinsed, and drained)
  • 1/2 cup ground flax seed
  • 2 garlic cloves
  • 1 teaspoon salt
Ingredients
macros
  • 1/2 cup zucchini, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red pepper
  • 1 cup quinoa (soaked overnight, rinsed, and drained)
  • 1/2 cup ground flax seed
  • 2 garlic cloves
  • 1 teaspoon salt
Instructions
  1. Blend zucchini, red onion and red pepper in a food processor until well blended. Add the rest of the ingredients; pulse until the desired consistency is achieved. It should be easy to spread.
  2. Spread dehydrator mesh sheet and dry at 145°F (63°C) for 1 hour. Decrease heat to 115°F (46°C) and dehydrate for 2 hours. Use a spatula to score into 9 pieces; Flip over and dehydrate at 115°F (46°C) for extra 3 hours.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
10 minutes
Dehydration time icon
Dehydrating time
6 hours
Ingredients
  • 1/2 cup zucchini, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red pepper
  • 1 cup quinoa (soaked overnight, rinsed, and drained)
  • 1/2 cup ground flax seed
  • 2 garlic cloves
  • 1 teaspoon salt
Ingredients
macros
  • 1/2 cup zucchini, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red pepper
  • 1 cup quinoa (soaked overnight, rinsed, and drained)
  • 1/2 cup ground flax seed
  • 2 garlic cloves
  • 1 teaspoon salt
Instructions
  1. Blend zucchini, red onion and red pepper in a food processor until well blended. Add the rest of the ingredients; pulse until the desired consistency is achieved. It should be easy to spread.
  2. Spread dehydrator mesh sheet and dry at 145°F (63°C) for 1 hour. Decrease heat to 115°F (46°C) and dehydrate for 2 hours. Use a spatula to score into 9 pieces; Flip over and dehydrate at 115°F (46°C) for extra 3 hours.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/