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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.6
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 33.4 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Raw Italian Bread calories by ingredient
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Raw Italian Bread

Submitted by: MILLERSIMPSON

Introduction

Adapted from a recipe found at this link: http://www.living-foods.com/recipes/italia
nbread.html. I am Gluten Free so I replaced the Wheat Berries with Buckwheat and Sunflower 'Flour'. This is a Dehydrated 'bread'. Plan ahead.
Adapted from a recipe found at this link: http://www.living-foods.com/recipes/italia
nbread.html. I am Gluten Free so I replaced the Wheat Berries with Buckwheat and Sunflower 'Flour'. This is a Dehydrated 'bread'. Plan ahead.

Number of Servings: 12

Ingredients

    # *Kalamata Olives - 8 olives/serving, or .25 cup whole pitted
    # *Tomato (Roma- 1 tomato per serv),
    # *Yellow Pepper strips (1 whole pepper),
    # Basil, .25 tsp ()
    # Oregano, ground, .5 tsp ()
    # Garlic, .5 tsp ()
    # Buckwheat, .75 cup ()
    # Sunflower Seeds, without salt, 1.5 cup, hulled

Directions

Soak the Buckwheat over nigh - 1 cup of Buckwheat with three cups of water - use .75 cup of that and use the rest for some other purpose (like cereal). Drain and rinse before measuring and using.

Grind the Sunflower seeds in a coffee grinder to make a flour like consistency. put aside in a dry bowl.

Add the vegetables and spices into your food processor- blend until mostly smooth. Add the drained Buckwheat up to 3/4 cup. Process again until smooth. Transfer to bowl with the Sunflower flour and mix by hand. Spread onto a teflex sheet or parchment paper and dehydrate for 12-24 hours at 105 degrees or less.

Number of Servings: 12

Recipe submitted by SparkPeople user MILLERSIMPSON.






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Member Ratings For This Recipe

  • OMGOSH, it sounds wonderful. I have been misinformed about wheat berries being gluten free. Thanks for this recipe! - 12/30/11

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