Raw White Bread
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
* Buckwheat, .75 cup * Water, tap, 2.75 cup (8 fl oz) * Brazil Nut , .25 cup * *Raw hazel nuts -- filberts, 0.25 cup * Sunflower Seeds, without salt, 1.5 cup, hulled * *Seasalt .25 tsp, 1 serving
Place the Buckwheat groats in 2x the amount of water and let them soak for at least 1 hour.
Grind the Sunflower seeds, place in a mixing bowl. Grind the nuts - careful not to over grind them or they will turn into butter.
Drain and rinse the buckwheat, then add to your Food processor along with the desired amount of sea salt and process until creamy. Mix the Buckwheat into the seed/nut flour and add up to 3/4 cups of water to get a paste like consistency. Spread onto a teflex sheet or parchment paper lined Dehydrator tray for 8-12 hours, then place a regular tray on top of the bread and flip, then put back into the dehydrator for up to 4 more hours. You can score the bread to make it easier to break/cut into servings at about 2-4 hours in the dehydrator.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Grind the Sunflower seeds, place in a mixing bowl. Grind the nuts - careful not to over grind them or they will turn into butter.
Drain and rinse the buckwheat, then add to your Food processor along with the desired amount of sea salt and process until creamy. Mix the Buckwheat into the seed/nut flour and add up to 3/4 cups of water to get a paste like consistency. Spread onto a teflex sheet or parchment paper lined Dehydrator tray for 8-12 hours, then place a regular tray on top of the bread and flip, then put back into the dehydrator for up to 4 more hours. You can score the bread to make it easier to break/cut into servings at about 2-4 hours in the dehydrator.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLERSIMPSON.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 50.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.4 g
- Protein: 5.5 g
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