2 c Soft wheat berries
1/4 c Flaxseeds; soaked 15 minutes
1 ts Sea salt or kelp
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 1/2 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.
Yields
4 servings