1/2 cup black-eyed peas (optional) sprouted
2 1/2 cups grains sprouted
1 1/2 cups orange juice fresh squeezed
1 tsp sea salt
1 cup fresh herbs chopped fine
1 tsp paprika
1/2 tsp cayenne
1/2 tsp jalapeno
1/2 cup onion chopped
1/4 cup garlic, chopped
1 cup flax seeds
In a food processor combine black-eyed peas (optional), 2 cups
sprouted grains, orange juice, sea salt, herbs, paprika, cayenne, jalapeno, onion,
and garlic, and process into dough. Mix in by hand, flax seeds and remaining 1/2 cup
grains. Form dough into 8X8 square
crusts, making sure crusts are no more than 1/4 inch thick. Dehydrate for 8 to 10
hours or until toasty. Quarter each 8 inch crust to render 4X4 toast slices. Store
in a cool, dry place. Real Toast keeps for a month. Best served at room
temperature.
Use
sprouted kamut or buckwheat for the grain. |
