Submitted by harmonylia on September 9, 2008 - 6:14am
Average: 5(2 votes)
Makes a storable amount of either the cereal or the bread
Crunchy cereal OR Sweet cinnamon raisin bread, depends on what you are in the mood for. My hubby decided to help me spread my batter out on the teflex last night for my bread, needless to say, I didn’t double check, and he figured it would rise…so we have one batch of Cinnamon Raisin Bread that’s yum and a batch of Buckwheat Raisin Bran like cereal that I just scarfed down.
2 Small Zuchinni, Chopped
1 Large or Medium Apple, Chopped
1 cup Sprouted Buckwheat Flour, Finely Ground
1 cup Soaked Sunflower Seeds
.625 cup Ground Flax Seed, Finely Ground
½ cup Raisins
¼ cup Wheat Bran
4 Dates, Pureed
2 teaspoon Cinnamon (Optional), If you like the flavor
1 teaspoon Vanilla or 1/2 a vanilla bean, Just the seeds
1 teaspoon Sea Salt, To Taste
Blend all ingredients except the raisins together in a food processor until well blended but just slightly chunky, very slightly. Stir in raisins. If you want bread, spread on a teflex sheet about 1/2 inch thick and dehydrate about 10 to 12 hours flipping half way through until still soft yet firm.
NOW for the cereal. Spread mixture very thin, less than 1/16 of an inch, so it’s almost see through, dehydrate for about 12 to 16 hours, or until firm and crunchy. Break into “Flake” like sizes.