CARROT COURGETTE & SWEET POTATO SPROUTED WHEAT BREAD
This recipe is based on a Rawmazing recipe for Zucchini Carrot Flatbread.
- 3 cups sprouted wheat berries*
- 1 sweet potato
- 2 carrots
- 1 courgette
- 1 parsnip
- 4 spring onions
- 1 good grind of Himalayan salt
Ideally you would allow the wheat berries to sprout until their tails are as long as the grain. I didn’t wait because it’s Sunday evening here and once Monday comes it’s difficult to find time 1. Process the wheat berries in your food processor until they are sticky and mashed. Set aside. Slice the vegetables and process in your food processor with the salt until they are finely chopped. Set aside. Return half the wheat berries and half the vegetables to the food processor and process until combined. Spread quite thinly (depending on your preference) on a teflex-lined dehydrator tray. Score into slices. Repeat with the rest of the mixture. Dehydrate for a few hours until touch dry. Peel off teflex and continue dehydrating overnight.
HONEY & DATE WHEAT BREAD
This recipe was just to make use of the remaining sprouted wheat berries.
- 1.5 cups wheat berries to the food processor
- 6 dates
- 2 dessertspoons of honey
- Pinch of Himalayan salt
Process until it is all well combined and sticky. Turn out onto a teflex-lined dehyrator tray. Spread out thinly and score into slices. Dehydrate for a few hours until touch dry. Peel off teflex and continue dehydrating overnight.