Delicious bread for cinnamon toast, pb&j, or just bread & butter. Also good for making “croutons” for stuffing during the holidays.
2 cup buckwheat, sprouted
1 cup almond meal
1 celery stalk
1 yellow squash
1 cup cauliflower florets
½ cup water
1 tablespoon Sciabica fresh pressed Olive Oil
½ cup golden flax seeds, ground
1 teaspoon sea salt
In blender, blend buckwheat, almond meal, banana, celery, squash and cauliflower. Add olive oil and salt to taste. Add water as needed for consistency and to help the mixture move through the blender. In bowl, mix ground flax seeds with the rest of the mixture. Spread mixture into sliced bread sized pieces on parchment paper (or teflex). Dehydrate overnight or until it looks done. Flip halfway through dehydrating.
Top with whipped buttery spread, and/or cinnamon for cinnamon toast (pictured here), or almond butter and raw jam for a pb&j. The possibilities are endless!