Spelt Almond Flax Bread

I have learnt making good dehydrated bread the hard way. Trial and error, as there are not very good recipes online. I have learnt not to add too many spices. To add very little of the selected spice. To add very little salt. Because after dehydration the taste goes very bad if you put spice-to-taste while making the dough. Not to dehydrate the bread too much. Not to keep the dough hard, alike baked bread, instead keep it a little watery, paste like.

Ingredients(Measurements)

Base :
1. 3 cups Spelt.
2. 1 cup Almond pulp( one left after making nut milk)
3. 1 cup Flax powder
4. 1/2 teaspoon Sea salt
5. 1 clove Garlic.

Preparation
1. I used to soak grains in water for 48 hours and then drain and let them sprout for next 2 days.
But now I have a super easy way. Tribest Automatic Sprouter. Yes. I just pour grains into it this morning, and next morning they are already sprouted enough to make a bread !!! I love this.
2. So once you have the sprouted grain ready, blend it with almond flour and garlic.
3. Transfer to a bowl.
4. Pour flax powder and salt and immediately make dough of a thin consistency.
5. Pour a big lump on the dehyrator sheet and spread with a spatula.
6. Scour with a knife. Now I would suggest scour one tray such that you get 4″ size pieces, and another tray such that you get small pizza size pieces. This way you can use the bread to make pizza as well as this dish
7. Dehydrate until they are dry at 115. ( Its summer here and it took me 16 hours)

Makes : 30 4″ breads.
Meal Sugestion: Spelt bread with nut-seed mozarella and sprouts. Coming soon !

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Jicama Tortillas

Ingredients(Measurements)
1. 1/2 Jicama.
3. Salt to taste.
4. Dash of Lemon juice.
5. Dash of Cumin powder.
6. Dash of Coriander powder.
8. Dash of Turmeric.
9. Dash of Cayenne.
10. 1 teaspoon sunflower oil.

Preparation
1. Peel jicama and make thin slices holding the whole jicama in hand, so that you get tortilla (roti) shaped pieces
2. Add all ingredients mixing thoroughly and gently so that the jicama tortillas do not break.
3. Put in the dehydrator at 115 for 30 minutes.

Meal Suggestions for 2:
The companions of this salad in my lunch today were :
Miso Soup &
Cabbage Dill Cucumber Salad &
Brocolli Dry Daal

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Essene Bread

Ingredients(Measurements)

Base :
1. 3 cups grain of your choice (Spelt,Buckwheat,wheat).

Masala:

1. 1 bunch Coriander.
2. 2 cloves garlic.
3. 1 green chilli.
4. Sea Salt to taste

Toppings:
1. 1 tablespoon sesame seeds.
2. 2 tablespoons of dry berries.

Preparation
1.
Soak the grain for 48 hours.
Drain the water and let it sprout in next 2 days. You will see tiny sprouts.
During these 2 days sprinkle them with water twice a day.

2. Blend the sprouted grain and the masala ingredients together adding water as needed.
The consistency should be as that of dough.

3. Add the toppings and mix well with hand, kneeding the dough.

4. Make small balls , flatten and lay on the dehydrator sheet.

5. Dehydrate for 10-12 hours.

6. Refrigerate.

Note: Masala ingredients can be any spices of your choice.

Makes : 15 breads.

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