Process the olive oil, sun-dried tomatoes, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and parsley until thoroughly mixed.
Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size of the processor at this point. When you add the flax meal, the mixture will become quite heavy and sticky and could overwork your machine.
When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
Divide the mixture in half and place on Paraflexx (nonstick) sheets on dehydrator trays.
Use a spatula to spread the mixture evenly to all 4 sides and corners of the Paraflexx sheet. If the mixture is too sticky, you can wet the spatula to make things easier. Score the whole thing into 9 squares with a knife.
Dehydrate for 2 hours at 110-115 F. Then remove the Paraflexx sheets by placing another dehydrator tray and mesh on top, and invert so that your original sheet of bread is upside down. That will allow you to peel the Paraflexx sheet off. Continue to dehydrate the underside of the bread.
Dehydrate for approximately 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.
Blend all ingredients in a high-speed blender until smooth.
For the mushrooms pictured
Cut portabello mushrooms into thick 1 cm wide strips. Marinate them for a couple of hours or overnight in equal parts of tamari and olive oil.
Arrange them on a dehydrator sheet and dehydrate overnight.