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!
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).
2 cups packed almond pulp (left over from a making almond milk)
This granola is so simple in flavors and so pretty to eat. Ive always preferred blueberries fresh and raw, having their skin burst under the gentle pressure of my teeth, releasing a nice sweet juice. But I am delighted that I have the option to use them frozen or even freeze dried when they are out of season.
After having my buckwheat sprout for a couple of days, I stared at it for some time before deciding what flavor these groats were going to take on. We’ve spent a good portion of the winter eating my orange cranberry granola since that is my husbands favorite, but I was ready to create a new recipe. While staring at the bland bowl of sprouts I got the idea to add some blueberries to it. I knew that my kids would be delighted with the colorful food in their bowls, so I went ahead and got to mixing ingredients to create this tasty breakfast (or snack).
5 cups sprouted buckwheat
1 cup raw almonds, soaked in water for at least 8 hours, then chopped
1 cup small oats
1 cup shredded coconut, (that I pulverized in my blender to make a fine powder–optional but I wanted less of a coconut dried coconut texture)
1 TBS vanilla powder
3/4 cups maple syrup
1/4 cup melted coconut oil
1 cup frozen blueberries that have been thawed
mix everything in a large bowl except blueberries
stir well until well combined
add blueberries and mix a little more
put on a dehydrator sheet and dry at 105*F for about 12 hours or until nice and crispy
store in an airtight container for weeks
As usual, this makes a huge batch, as granola goes fast at my house. So half this recipe if you are worried about having too much. You can always vacuum seal some to keep it fresher longer.
Thin. Crispy. Savory. Delicious. Like so many of my creations, this one “happened” because I had some soaked flax seeds left over after creating other recipes and just wanted to get something in the dehydrator in order to not have to either waste these flax seeds or have to come back to making something the next day. Unplanned recipes are sometimes some of my best.
I intentionally made these super thin, which makes them ideal to snack on by themselves or with a a thin layer of toppings.
1 large onion, chopped
2 cups soaked flax seeds (1 cup dry)
2 cups water
1 TBS salt
1/2 cup black sesame seeds
put everything but sesame seeds in blender and blend on high until everything is well incorporated and flax seeds have been broken
pour in a large bowl
add sesame seeds and combine
spread a thin layer on a dehydrator sheet
dehydrate at 105 F for about 8 hours
flip on to the mesh screen
dry another 6 hours or until completely dry and crispy