Raw Zucchini Carrot Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Interesting recipe that I want to try...raw 'bread'...start early as you need to sprout the wheat (2-4 days). Bread is dried rather than baked. Store in the refridgerator. Ingredients:
3 c. sprouted wheat |
1 c. flax seeds, ground |
3 small zucchini |
3 carrots |
1 green onion |
Directions:
1. Place carrots in food processor and process to small dice and set aside. Place wheat berries in food processor. Process until berries start to mash. Add flax seeds and zucchini (cut into chunks). Process until zucchini becomes incorporated. Add carrots and shallot (cut into small chunks). Process the whole mixture until everything is incorporated and in a very small dice.
2. Spread on dehydrator sheet. (Use the teflon sheet over the mesh screen). Mixture should be at least 1/4 inch thick, a little thicker if you like your bread thicker. An offset spatula works well for this as the dough can be quite sticky. Place in dehydrator for at least 6 hours. When the top is quite dry, flip the bread and cut into pieces. Place the pieces on the screen and dehydrate until almost dry. I like to leave a little moisture in this so that it isn?t super hard. Store in refrigerator for 2 weeks.
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