My Herbs 1

Zucchini-Sunflower Biscuits
Ingredients:
- 1 soup bowl of gold flaxseed (soaked overnight in cold water)
- 1 soup bowl of shelled sunflower seeds (soaked overnight in cold water)
- 1 large or 2 small zucchinis
- 1 large yellow or red onion
- 1 teaspoon of edible dry brewer’s yeast
- 2 garlic cloves and herbs and spices to taste (oregano, wild garlic, lovage, red
pepper, cumin, turmeric, curry powder, ground dried mushrooms, crushed
tablets of chlorella or spirulina, etc.)
- salt
Directions:
Pour the softened flaxseed into a large bowl. Put the rinsed soaked
sunflower seeds and slices of zucchini (without tough skins) into a mixer
with an “S” blade. Lightly mix. Add the herbs, salt and spices, and mix
everything together (you do not have to mix until smooth). Add the
mixture from the mixer into the bowl with the flaxseed, and stir everything
together with a wooden spoon. Taste, and add more spices to taste if
necessary. Place baking paper onto the racks of an herb dryer (if you have
an ordinary round one with holes), and with the help of a spoon make
small patties, roughly 1/4 inch/ 0.5–0.7 centimeters thick. Dry at 99-
108°F/ 37-42°C. Higher temperatures would damage the enzymes and
other beneficial substances. Dry for 10–16 hours, depending on the
consistency of the dough and the type of biscuit. You can dry a few for
a shorter period of time and eat them while hot and still moist like burgers.
66 MY HERBS MAGAZINE