12-10-2006, 09:24 PM
I have kamut sittin in my cabinets, so, anyone with good bread or cracker etc recipes?
12-11-2006, 04:11 PM
I haven't used sprouted grains yet except for buckwheat but am planning to give it a shot soon. Here are the recipes on top of my list:
Juliano's Real Toast Recipe
Makes 16 pieces. 40 mins to prepare plus dehydrating time.
1/2 c. sprouted black eyed peas (optional)
2 1/2 c. sprouted kamut, spelt, or wheat berries
1 1/2 c. fresh squeezed orange juice
1 ts. Celtic sea salt
1 c. fresh herbs of choice, chopped fine
1 tsp. paprika
1/2 Tbl. cayenne
1/2 tsp. jalapeno
1/2 c. chopped onion
1/4 c. chopped garlic
1 c. flax seeds
In a food processor combine the black eyed peas (opt), 2 c. of the grains, orange juice, Celtic salt, herbs, paprika, cayenne, jalapeno, onion and garlic and process into dough. Mix in by hand flaxseed s and remaining 1/2 c. grains. From dough into 8 x 8 inch square crusts, no bigger than 1/4 inch thick. Dehydrate 8-10 hours or until toasty. Cut into 4 x 4 toast slices. Store in cool dry place. Real Toast keeps for one month.
Tracy’s Notes: I tried it without the optional beans, and it was one of the better bread/cracker type things I have made. This reminds me, I am going to have to try it again.
RawGuru’s bagels, cream cheese and more
1 cup 1 day sprouted kamut grains, dehydrated (8-10 hrs) then ground into fine powder
1 cup almond flour (soak almonds for 10 hrs, grind em up and dehydrate this mixture till super dry (10 hrs)
3 tbs. ground golden flax seeds
1 cup young coconut water and 1 tb. meat
5-7 dates (pitted) or 1 tb. honey
1 ts. olive or coconut oil
1 ts. celtic sea salt
Put all the ingredients in the food processor and process until well combined. Remove the dough and knead it a couple of times to make it more pliable, if too wet add more kamut flour, or ground flaxseeds.
Next. Put the dough in a non metal bowl and cover with plastic wrap or towel and let sit in the fridge for 1 hr.
After one hour, remove dough on a clean surface and divide it to make 10 separate balls. Take each ball, knead it a few times, and make into a bagel shape. Begin from the center and work outwards. The bagel should be no thicker than 2 inches. Take each bagel and press it into a topping (recipes below) and place on a dehydrator sheet, dehydrate for 3-4 hrs. at 145 degrees (only in the excalibur at this temperature. All others at 110-115 degrees) or until the top is crisp.
Cut each bagel with a serrated knife and if you like you can toast it up in the dehydrator for 10-15 mins. Take each bagel slice, slather it with chive cream cheese (recipe below) and some marinated tomatoes or thinly sliced cucumbers. and there you have it! This recipe is also great for making pretzels and other fun shapes.
You can also make a sweet dough by adding more dates, dried fruits, blueberries, apples, cinnamon and raisons, nuts and seeds, carob chips or chocolate chips (home made of course), etc....
black and white sesame seeds
garlic flavored sunflower seeds (soak sunflower seeds, drain roll em in some celtic sea salt, and garlic powder and dehydrate till crisp)
Optional: You can put some "carmelized" onions into the savory dough mixture.
1 red onion (sliced very thin)
2 tbs. honey or agave nectar
1/2 cup water
pinch of salt
Mix the water, honey, and salt. Put the sliced onions in there and marnate that overnight in the fridge. Place the onion slices on a dehydrator sheet and dehydrate it for 4 hrs. Remove and chop or leave whole.
2 cups soaked cashews
1 tbs. rejuvelac
2 pinches of salt
pinch of cayenne (optional)
Blend up the nuts till creamy, mix in the rejuvelac and salt, and leave out for 10 hrs. at room temp. covered. After 10 hrs. place in the fridge to get more solid.
That's it! You can flavor this cream cheese with herbs, garlic, ginger, chives, dried fruit, honey, etc.... Serve it on bagles, crackers, breads, in salads...
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.