Sunday, June 16, 2013

Tangy Sprout Bread

This raw bread recipe is one of my all-time favorites! It has the look and texture, and flavor of baked bread. I used the bread to make a delicious sandwich made with Ani Phyo’s Cashew Chipotle Cheese, and a little bit of fresh dried dulse. Yummo!

Ingredients:
3 cups favorite spicy sprouts (I used spicy salad sprout mix)
½ cup ground flax seeds
½ cup ground chia seeds
2 cups water
1 ½ tsp pink Himalayan salt
ground spices of choice


Preparation:
Place sprouts in food processor and ground down, add remaining ingredients and mix until well combined and dough forming. Create bread shapes or spread out over teflax paper. Place in dehydrator and dry evenly on both sides around 8 hours per side – more or less depending upon desired texture. Great for sandwich bread. Store in refrigerator.