Sunday, May 15, 2011

Elizabeth's Raw Unleavened Bread

Place in large food processor with the S blade:

2 cups spouted kamut grain berries (soak grain overnight in filtered water and then rinse for 2-3 days while letting it sprout at room temperature--it can then be kept in the refrigerator until you're ready to use it)
2 cups soaked oat grain berries (soak in filtered water for at least 12-18 hours, then let it set at room temperature for 1-2 days making sure to rinse it at least once a day--it won't sprout but the berries will swell and soften and this activates the enzymes and other nutrients making them more available for assimilation)
1-2 cups almond pulp from almond milk
1/2 cup ground flax meal
1/2 cup organic raisins OR
2-3 tbsp. raw honey or agave
1 tsp sea salt

Process until smooth, stopping every so often to scrape down the sides.  If you have a dough setting on your processor, use it.  Then empty dough out onto the paraflex sheets of your dehydrator.  Rolled or press dough out in to a thin layer--about 1/8 inch thick.  Score it with a knife or pizza cutter into the size you prefer.  Place in the dehydrator and set it to 105-110 degrees F.  Dehydrate for 4-6 hours, then turn it over onto the mesh sheet of the dehydrator, removing the paraflex sheet.  Dehydrate for another 4-6 hours or more depending on how soft, firm or crunchy you like it.  Serve with raw almond or cashew butter and raw raspberry jam or raw honey, raw hummus, avocado and tomato and sprouts or any other raw toppings you'd like!  It can be warmed in the dehyrator for about 30-60 min. before eating it to resemble the warm sensation of toast :-)
***Notice: This recipe can be made with only the sprouted kamut and it sticks together a little better.  If you leave out the oat groats, use only 1/2 cup almond pulp or almonds and the raisins instead of the agave.  Try it both ways (with and without oats) and see which one you like!

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