Essene bread

Yield: 4 servings

Measure Ingredient
2 cups Soft wheat berries
¼ cup Flaxseeds; soaked 15 minutes
1 teaspoon Sea salt or kelp
\N \N OR Bragg Liquid Aminos

4 SERVINGS DAIRY-FREE

In the tradition of the Essenes, a living foods community said to have existed in the Middle East 2,000 years ago, this delicious flatbread is a staple of modern raw cuisine. It's sprouted, dehydrated and seasoned with herbs and spices

Soak wheat berries in 4 cups water for 6 to 12 hours. Rinse and drain.

Stand at 45-degree angle in a screen- or mesh-covered jar. Do not let seeds cover the mouth of the jar. Rinse mornings and evenings until sprouted tails are as long as grain.

Grind sprouted wheat berries in food processor or homogenize in juicer. Mix in flaxseeds, salt, kelp or liquid aminos. Split in half and press into round flat crusts no more than ½ inch thick on work surface. Dehydrate in dehydrator at 108 degrees or full sun for 12 hours, flip and dry for 1 hour. Or, the bread can be dried in an oven set on "warm" or lowest setting with the door slightly ajar for 8 to 10 hours. The bread should be pliable and not dried hard.

PER SERVING: 125 CAL.; 5G PROT.; 2G TOTAL FAT (0 SAT. FAT); 24G CARB.; 0 CHOL.; 592MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 46 Converted by MM_Buster v2.0l.

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