Multi-Dimensional Bread
2 cups buckwheat, soaked
3/4 cup whole flaxseed
1 1/2 cup sunflower seed
1/2 cup sesame seed
1/2 cup ground flax
1 small red onion
2 cloves garlic (optional)
1 cup loosely packed fresh basil
1/4 cup fresh rosemary, de-stemmed
1/2 tsp salt
8 oz organic frozen corn
2 cups water
Place all ingredients in a food processor & process until thoroughly mixed. Spread evenly over teflex sheet on dehydrator tray about 1/8-1/4 in thick. Score before drying, to enable a quicker drying time & to achieve more uniform size & shape (do this with a blunt edge knife) Dry at 104 degrees for 3 hours, flip & dry for another 30 - 60 minutes.
I prefer my bread to be a little more pliable so I don't dry it out completely. You can store in the refrigerator or if you make a double batch, put some in freezer bags & just thaw before using. For a crispier crust just dry longer, you can even use it as a cracker or croutons for your salad.
For a more mild or non-descript flavor you can leave the seasonings out, but that will also leave your bread a little dryer. You could also substitute some cilantro or maybe a little hot pepper for a spicier flavor!
Top with some avocado spread, tomatoes, cucumbers, bell peppers, or whatever you like. Even almond butter or use it as a pizza crust. This is a delicious gluten-free, raw, vegan bread & only takes about 10 minutes to make from start to finish since the food processor does all the work!
You can soak the buckwheat for as little as an hour or overnight, depending on your time limitations. But you can put it together in the morning & eat it for a late lunch or dinner that night!
3/4 cup whole flaxseed
1 1/2 cup sunflower seed
1/2 cup sesame seed
1/2 cup ground flax
1 small red onion
2 cloves garlic (optional)
1 cup loosely packed fresh basil
1/4 cup fresh rosemary, de-stemmed
1/2 tsp salt
8 oz organic frozen corn
2 cups water
Place all ingredients in a food processor & process until thoroughly mixed. Spread evenly over teflex sheet on dehydrator tray about 1/8-1/4 in thick. Score before drying, to enable a quicker drying time & to achieve more uniform size & shape (do this with a blunt edge knife) Dry at 104 degrees for 3 hours, flip & dry for another 30 - 60 minutes.
I prefer my bread to be a little more pliable so I don't dry it out completely. You can store in the refrigerator or if you make a double batch, put some in freezer bags & just thaw before using. For a crispier crust just dry longer, you can even use it as a cracker or croutons for your salad.
For a more mild or non-descript flavor you can leave the seasonings out, but that will also leave your bread a little dryer. You could also substitute some cilantro or maybe a little hot pepper for a spicier flavor!
Top with some avocado spread, tomatoes, cucumbers, bell peppers, or whatever you like. Even almond butter or use it as a pizza crust. This is a delicious gluten-free, raw, vegan bread & only takes about 10 minutes to make from start to finish since the food processor does all the work!
You can soak the buckwheat for as little as an hour or overnight, depending on your time limitations. But you can put it together in the morning & eat it for a late lunch or dinner that night!