I created this oil free recipe as we head full steam ahead into eating all raw. It includes veggie pulp left over from juicing and olives, sun-dried tomatoes to give it plenty of flavor. I made it a bit thicker than I have made breads in the past and I like the result.
I usually make my dehydrated items on the weekend and then put them in my fridge for fast and easy meals later. This bread is great for sandwiches, or used to dip into guacamole. You can dry it more for a crispier texture or let it be softer. I usually cut it into 9-12 squares per dehydrator sheet or you can cut larger pieces and use it for a pizza crust.
The base is sprouted buckwheat and ground flax seed.
- 3 cups sprouted buckwheat
- 1 cup carrot pulp or ¾ cup carrot pulp and ¼ cup other veggie pulp (left-over from making juice)
- 2 apples cored and chopped
- 3 TBL lemon juice
- 1 large onion chopped
- ½ cup parsley
- 1 cup ground flax seed
- ¾ cup chopped sun-dried tomatoes
- ½ cup olives
- 2 TBL organic shoyu or soy sauce or coconut aminos
- ⅓ cup water if needed
- To sprout the buckwheat, soak in filtered water for 6-8 hours, then drain and rinse. Let sprout in a sprouting jar for 1 day.
- Add all the ingredients except the water to your food processor bowl.
- Process until a smooth batter is formed. This may take a while.
- Stop and scrape down sides as needed.
- Add only as much water as needed to keep it moving. You don't want it to get too sticky.
- Scoop ½ of batter on to a teflex lined dehydrator tray and spread it out evenly from edge to edge.
- Use a knife to score bread into 9-12 pieces.
- Repeat with the other ½ of batter on another tray.
- Dehydrate for 3 hours. Flip bread and peel off the teflex sheet.
- Flip bread back over and dehydrate until desired dryness (about 10 hours.)
- Separate pieces and store in an air tight container in the refrigerator.