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I love watermelon!  All summer long I eat huge amounts of watermelon!  I eat a huge bowl for breakfast…maybe a snack and it oftentimes becomes my dinner of choice.  Just watermelon…nothing else…

But the compost!

It overflows with watermelon remnants!  Which, in and of itself, is not a bad thing…but it seemed like such a waste.

So I started to see it in a different way.  I started to see all the food potential!  I love to get creative with food and I love to find new ways to use things.

My first attempt was a watermelon rind salad.  Definitely NOT a do-over!

Then I thought of making this bread…you know…basically just to use the watermelon rind as filler.

I had no idea how amazing it would turn out!  It has instantly become a family favourite!  It is full of flavour…but doesn’t taste at all like watermelon…it is moist and just perfect.

Sandwiches just got a whole lot more exciting in my house!

Let me know what you think 🙂

Seeded Watermelon Rind Bread

This is the most amazing raw bread that we have ever tasted!  It is hearty but moist and so full of flavour!  Using what would otherwise be thrown out is a huge bonus!




12 cups (approximately…about the rind off of a whole, average sized melon)
watermelon rind (the white part…not the skin)
1 cup ground flax seeds + ½ cup whole flax seeds
1 cup pumpkin seeds
1 cup sunflower seeds
¼ cup poppy seeds
3 cloves of garlic…or more 😉
Juice of half of a lemon
½ teaspoon Himalayan or celtic salt
¼ teaspoon of fresh ground pepper



In a food processor, begin to puree the watermelon rind in batches, adding in some of the ground flax seeds, lemon, salt and pepper to each batch.  Pour this into a large bowl.

When all of the watermelon is pureed, mix all of the batches together in the large bowl along with the poppy seeds, the whole flax, the pumpkin seeds and the sunflower seeds.

Let sit for about 20 minutes, for the flax to soak up any excess moisture.  This will be a very wet ‘dough’.

Spread the mixture on two teflex sheets.  I spread it very thick as I want it to be very bread-like.  Score the ‘dough’ in four squares.

Dehydrate on 110 degrees for about 5 hours, then gently flip over the teflex sheet and continue to dehydrate for 8-10 hours.

The bread should be firm and dry, but still be pliable and have some weight to it.

Store in the fridge for up to a week.

You could also continue to dry the bread for several hours and make this into crackers.


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