Energy Flat Bread
Energy Flat Bread |
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7 1/2 cups sprouted buckwheat 3 1/4 cups soaked golden flax seeds (measured after soaking) 3 1/4 cups carrot pulp (made from the process of making fresh carrot juice) This adds bulk to the bread and gives it a beatiful color. You could mix beet in your juice for a rich salmon-colored bread. 4 TBS raw honey 3/4 cup extra virgin oliveo il 1 to 1 1/2 TBS sea salt This makes about a months supply or maybe a weeks worth for large families. (it usually lasts us a little over a week) Mix it in batches in your food processor and transfer to one bowl. Lightly grease 5 teflex solid dehydrator sheets and cover with dough, a scant 1 cm thick. If making pizza crusts form into rounds. If making flat bread to tear off when desired make large squares. If you want to make sandwich slices, score beforehand into cracker shapes. Dehydrate the flat bread at 105 degrees for a few hours until a crust is formed on one side and then flip them onto the mesh sheet below and dehydrate until thoroughly dry - about 12 to 16 hours. When they are very well dried, they will keep well wrapped in loose linen and a plastic bag in a cool, dry place. - by Serene Allison www.rejuvethenation.com Rejuvenate your life Recipes for Energy |