In the tradition of the Essenes, a living foods community said to have existed in the Middle East 2,000 years ago, this delicious flatbread is a staple of modern raw cuisine. It’s sprouted, dehydrated and seasoned with herbs and spices
- 2 cups soft wheat berries
- 1/4 cup flaxseeds, soaked 15 minutes
- 1 tsp. sea salt, kelp or Bragg Liquid Aminos
- Soak wheat berries in 4 cups water for 6 to 12 hours. Rinse and drain. Stand at 45-degree angle in a screen- or mesh-covered jar. Do not let seeds cover the mouth of the jar. Rinse mornings and evenings until sprouted tails are as long as grain.
- Grind sprouted wheat berries in food processor or homogenize in juicer. Mix in flaxseeds, salt, kelp or liquid aminos. Split in half and press into round flat crusts no more than 1/2 inch thick on work surface.
- Dehydrate in dehydrator at 108 degrees or full sun for 12 hours, flip and dry for 1 hour. Or, the bread can be dried in an oven set on "warm" or lowest setting with the door slightly ajar for 8 to 10 hours. The bread should be pliable and not dried hard.
- Serving Size: 4 Servings
- Calories: 125
- Carbohydrate Content: 24 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 5 g
- Sodium Content: 592 mg