Sandwiches on Homemade Bread, filled with either Sunflower Seed Spread, Vegetable

We will start by making gluten-free, dairy-free, yeast-free bread. You will love the texture and taste. Then, we will make several sandwiches such as grilled cheese with a soy cheese that tastes great! Sunflower spread to take the place of peanut butter that is sweetened with honey and lasts a while in your fridge, and a vegetable cream cheese that could be a stable in your house. You will love these diverse sandwiches. The tomato soup is an easy, quick dinner!

Sandwiches on Delicious Gluten-Free, Dairy-Free, Yeast-Free Homemade Bread
Flax Mix:
In a Blender, emulsify:
1 tablespoon flax seeds
1/3 cup water

In a Food Processor fit with the cutting blade, combine:
2 teaspoons xanthan gum
1 teaspoon apple cider vinegar
1/4 cup sunflower or safflower oil
1/3 cup Flax Mix
1 teaspoon salt
1 teaspoon agar agar powder
1 tablespoon honey
1 teaspoon soda
2 teaspoons baking powder

Process until it forms a thick base. Then add:
1/2 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
1/2 cup soybean flour
1 cup water
Process for 45 seconds.

Oil hands, and divide batter into two 6”x3”x2” loaf pans and score the top of the loaves with a sharp knife. Bake at 375 degrees for 35-40 minutes.  The bottom of the loaves should sound hollow when tapped.  Place loaves on a rack to cool. 

Sandwich Fillings:

Sunflower Seed Spread
1/2 cup raw sunflower seeds
1 tablespoon oil
2 tablespoons honey
Pinch salt

Dry roast sunflower seeds.  Let cool.  Place in food processor with honey, oil and salt.  Process until it forms a spread consistency.  Spread on bread with sliced apples.
 Vegetable “Cream Cheese”
Press tofu with paper towels and steam 1/2 cake of tofu for 5 minutes, Place in a food processor with:
1/4 cup dehydrated soup vegetables
3 tablespoons ume vinegar
2 tablespoons olive oil
Place ingredients in a food processor and process.  Adjust favor with ume vinegar. This tastes best if it sits a few hours to allow the vegetables to re-hydrate.

Grilled Cheese:
Slice bread and spread with mayonnaise (soy, or avocado).  Spray oil on outside of bread.  Sprinkle with salt. Place Follow Your Heart Cheddar or Jack Cheese slices in between the slices and grill until cheese melts.  Add fresh tomato slice. Serve on toasted sandwich bread with alfalfa bean sprouts, avocado slices and fresh slices of tomato.  

Simple Cream of Tomato Soup:
In a blender, blend:
3 cups of water
1/2 cup raw cashews
In a sauce pan, combine:
1 28 oz. can of tomato puree
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2  teaspoon garlic salt
1/4 teaspoon black pepper
2 teaspoons agave nectar (optional)
Blend cashews and water 3-5 minutes until smooth.  Place cashew mixture in a sauce pan with the tomato puree, onion and garlic powder, garlic salt, pepper and agave.  Stir and heat about 10 minutes.  Add more salt to taste, and black pepper if desired.  Serve.