Sprouted Buckwheat Bread
 
Prep time
Cook/Dehydrate time
Total time
 
A great sandwich bread. Keep some in your fridge for a fast and easy meal. Cut into sandwich size pieces or leave them larger for other uses.
Author:
Recipe type: Bread
Cuisine: Raw Vegan
Serves: 10 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Add all the ingredients except the water to your food processor bowl.
  3. Process until a smooth batter is formed. This may take a while.
  4. Stop and scrape down sides as needed.
  5. Add only as much water as needed to keep it moving. You don't want it to get too sticky.
  6. Scoop ½ of batter on to a teflex lined dehydrator tray and spread it out evenly from edge to edge.
  7. Use a knife to score bread into 9-12 pieces.
  8. Repeat with the other ½ of batter on another tray.
  9. Dehydrate for 3 hours. Flip bread and peel off the teflex sheet.
  10. Flip bread back over and dehydrate until desired dryness (about 10 hours.)
  11. Separate pieces and store in an air tight container in the refrigerator.
Recipe by Food For The Soul at https://foodforthesoul.me/sprouted-buckwheat-bread/