Sirova
03-19-2010, 03:47 PM
Ingredients (makes 6 little loaves)
- 1 to 1 1/2 sprouted wheat, about 1/2 cup unsprouted
- 3T - 1/4 c. extra-virgin olive oil
- 1/8 t salt
- 2 T chopped sundried tomatoes
- 2 T chopped olives
Preheat the dehydrator to 135, while you prepare the batter.
In a food processor, blend all the ingredients except for the tomatoes and olives. When the wheat is well blended and broken down, and has the consistency and look of thick porridge, fold them in by hand.
On a non-stick dehydrator sheet, spoon the batter into 6 little mounds, no thicker than 1 1/2 inches. Each mound should be about 2 tablespoons.
Dehydrate at 135 degrees for 3 hours, then lower the temperature to 115 degrees and dehydrate for another 6 hours. If your loaves are flat, you might need less, and if they are thicker, you will need a few more hours. Flip them half way, and when they are solid enough to be handled, transfer them to a mesh tray.
- 1 to 1 1/2 sprouted wheat, about 1/2 cup unsprouted
- 3T - 1/4 c. extra-virgin olive oil
- 1/8 t salt
- 2 T chopped sundried tomatoes
- 2 T chopped olives
Preheat the dehydrator to 135, while you prepare the batter.
In a food processor, blend all the ingredients except for the tomatoes and olives. When the wheat is well blended and broken down, and has the consistency and look of thick porridge, fold them in by hand.
On a non-stick dehydrator sheet, spoon the batter into 6 little mounds, no thicker than 1 1/2 inches. Each mound should be about 2 tablespoons.
Dehydrate at 135 degrees for 3 hours, then lower the temperature to 115 degrees and dehydrate for another 6 hours. If your loaves are flat, you might need less, and if they are thicker, you will need a few more hours. Flip them half way, and when they are solid enough to be handled, transfer them to a mesh tray.