Almond Spice Buckbread
Submitted by Za on April 20, 2007 - 8:51am
Servings:
Makes 20 2"x2" piecesOn my quest to develop the perfect cracker upon which to spread raw almond butter,
I figured, why not just use almonds? To optimize digestion, I try to avoid using more than one source of fat
at a time in a recipe, or combining fats with sweets. So this is my attempt to enjoy almonds without any added sweetners. It has a warm autumnal taste without being heavy.
Ingredients:
1 cup almonds, soaked 12 hours
½ cup rejuvelac
1 cup buckwheat groats,
sprouted
½ teaspoon sea salt
¾ teaspoon ground vanilla bean or vanilla extract
¼ teaspoon fresh ground cloves, (grind in coffee
grinder)
1 dash fresh grated nutmeg
zest of one organic orange
Preparation:
Prerequisites:
- Rejuvelac
- Soaked and sprouted almonds
- Soaked and sprouted buckwheat
1. Process almonds and buckwheat with rejuvelac until smooth.
2. Mix in nutmeg, cloves, salt, vanilla.
3. Spoon onto teflex sheet,
flatten into a 8”x10” rectangle with a spatula and score (4 lines one way, 5 lines the other or however you like) with a butter knife.
4. Sprinkle orange zest evenly over of ready-to-dehydrate bread.
5. Dehydrate for about 20 hours or until desired consistency is attained.
3 reponses to "Almond Spice Buckbread"
1.
what is rejuvelac? Where can you get it?
2.
I use hulled buckwheat groats from the sproutpeople.com
3.
How do you get rid of the brown casings of buckwheat groats?