This Sandwich is dedicated to you, dad

I do love sandwiches dearly... there's something about them that brings about fond childhood memories. My dad would always make my lunch as a child, and I actually remember having the same kind of sandwich for 4 years until I finally grew tired of it (Mock chicken loaf and margarine, in case you're wondering). Whenever my mom made my sandwiches for a change, you could taste the love in them (or maybe it was mayonnaise...) and how she carefully layered each condiment into the sandwich (Not that my dad didn't make them with love... he was just busy making 4 lunches in the morning). I think that since my father passed away, I have missed the sandwiches that he used to make, and I would like to make this post dedicated to him.

I was looking up some new recipes that I could use to make a raw-style bread because I'd always seen it on Raw food blogs and I was always curious. I came across this post by Gena of ChoosingRaw.com. It's a recipe for a particularly delicious looking raw tomato bread, and after skimming the ingredients, it looked simple to make! So I made the trek out to the local market this morning and gathered my ingredients to make it.

Ingredients: 

Raw Tomato Bread (raw, vegan, gluten and soy free)
Makes 8 large pieces
5 plum tomatoes, chopped
1 cup sundried tomatoes, soaked in warm water for 30 minutes
3/4 cup flax meal
1 tbsp tamari or nama shoyu (substitute sea salt to taste if you’re allergic to soy)
1 tsp oregano (dried)
2 tsps basil (dried
1 clove garlic
Black pepper to taste
1/4 cup sunflower seeds

Blend everything together except for the sunflower seeds, then mix them in when the other ingredients are blended and thick. Spread out the mixture onto a baking sheet lined with Parchment paper, and bake on the lowest rack at 325-350 degrees for 30 minutes on each side.

I baked mine because I do not own a dehydrator, and hey, it tasted great. Here's what it looked like after I had cooked both sides and cut into 8 pieces:

It has a firm texture like bread, but it is loaded with so much more flavour! Since it's pretty much made of tomatoes and flax, it holds together well and really smells and tastes delicious. The sunflower seeds add a nice bit of texture and crunch, as well as protein and healthy fats. It holds together wonderfully and is easy to eat.

Flipping the bread over during baking was pretty simple -- I took out the baking sheet and took the parchment paper off the pan and onto my table. I took out a new sheet of parchment and flipped the one with the bread onto it and then peeled back the old parchment paper. Then I simply place the new parchment and bread onto the baking sheet and cut into pieces and put it back in the oven for another 30 minutes.

And just because I can, here's the picture of the sandwich again in all it's deliciousness:

Thanks for all the Sandwiches, Dad.