Sprouted Lentil Sundried Tomato Flatbread (raw)

This kind of bread is one that makes my insides dance. It is so flavorful, delicious, nutritious and filling, while remaining light and wholesome for the body. I make so much almond milk, I am often finding new ways to use the left over pulp. Making flatbreads has been my favorite way to use it lately. These breads are such a great alternative to conventional bread in my opinion, because they retain all the nutritional value of the ingredients without compromising my digestion, while still feeling like I am eating a slice of soft bread. I get to choose exactly what flavor it’s going to be while using left over ingredients from previous recipes in order to minimize waste. All around win if you ask me! IMG_2296

I have been eating this bread mostly as is because it is that flavorful and there is no need to spruce it up with anything other than the occasional avocado. But we went on a hike last weekend, and I made a sandwich with it, and it was one of the best sandwiches I’ve had a VERY long time. This sandwich had hummus, avocado, lettuce, tomato and sauerkraut. I am drooling just typing about it. I might have to revisit my no sandwich at home policy (that’s not a real policy, I just made that up, but I never eat sandwiches at home, feeling like they are a portable food made to be had when eating with utensils is not so convenient).

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Ingredients:

  • 2 cups packed almond pulp (left over from a making almond milk)
  • 1/3 cup psyllium husk
  • 1 tsp real salt
  • 1/4 cup ground flax seeds (I bring them in my coffee grinder), soaked in 1/2 water for 10 minutes
  • 3/4 cups sun dried tomatoes (I used those soaked in olive oil, but any will do)
  • 1 TBS fresh oregano,chopped
  • 2TBS fresh parsley, chopped
  • 1 TBS olive oil
  • 2 cups water
  • 1/2 cup pitted green olives, sliced
  • 1 cup sprouted lentils 

Steps:

  • put everything but olives and lentils in a food processor and blend together until week combined (I had to do this in batches because my processor is small)
  • add olives and lentils and blend some more or fold them in by hand
  • spread on a dehydrator sheet about 1/4 inch thick and score into desired pieces
  • dry for about 3-4 hours at 115*F
  • flip on to the mesh screen and dry another 3-4 hours or until desired consistency
  • I like mine still somewhat soft to resemble the texture of sliced bread
  • this will keep for about a week in the fridge
  • makes about 16-20 slices

Banana Bread Slices (raw)

This bread makes me soooo happy. Truly. It started out as an experiment and turned into one of my favorite quick breakfast foods. I have made it twice already, even before taking the time to share it with you guys. Some days having something quick to grab and go is essential. This bread satisfies my desire for rapidity without compromising my priority of health. In my opinion it resembles pretty closely the texture of sliced bread, but a little more dense. It is chewy, soft and thick and moist as to not be mistaken for one of my crackers 😉  The recipe itself is not too sweet as I like to use honey or fruit spread on my bread. Having new delicious breakfast foods to look forward to makes for a much more easy start to my day 🙂

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Ingredients:

  • 1/2 cup ground golden flax seeds (I grind them in my coffee grinder), soaked in 1 cup of water for 20 minutes
  • 2 cups lightly packed almond pulp (left over from making almond milk)
  • 1/2 cup raisins
  • 1 cup shredded coconut
  • 2 bananas
  • 1 tsp cinnamon
  • 3 TBS almond milk

Steps:

  • while the flax seeds are soaking, blend bananas, milk and cinnamon (you can mash them for a thicker consistency)
  • mix everything in a bowl
  • lay on a dehydrator sheet about 1/4 inch thick
  • score into pieces
  • put in dehydrator at 105*F for about 2 hours
  • flip onto mesh screen and dehydrate for another 2-4 hours, depending on the desired consistency.
  • I love to eat mine with almond butter and honey, but they are delicious just as is.
  • flip onto mesh screen and return to dehydrator for about 2 or 3 hours or until desired consistency
  • the bread should be soft but not too moist on the inside
  • store in the fridge for about 1 week if the almond pulp is fresh