Tuesday, October 4, 2011

Raw Buckwheat & Flax Flatbread

From http://veganza.com/2008/05/08/raw-buckwheat-flax-flatbread/

Posted on May 8, 2008 by ReneeMBM

Decent raw bread recipes are hard to come by. Breads heavy in flax have a very strong flavour and can be a touch bitter, other recipes require you to shove stuff through a juicer as well as dehydrating. I have been trying out more raw food cuisine recently, on a health kick, and have come up with this recipe. This bread has a pretty mild flavour compared to straight flax seed/meal breads, and if – like me – you enjoy the taste of buckwheat, you will probably love this bread.

It’s high in omega oils, fibre, B-vitamins, and several minerals, including manganese. Buckwheat is a seed rather than a grain, and contains no gluten – it’s closely related to rhubarb. Freshly ground meal from sprouted buckwheat groats is best, otherwise buy your flax and buckwheat meal from a health store with a high turnover so it’s fresh, and keep it in the fridge or freezer. It’s also a good idea to keep your seeds in the fridge so the oils don’t break down or go rancid.

Required Appliances
Dehydrator with temperature setting option of 40ºC (104ºF) or lower.

1½ cup ground (sprouted if possible) buckwheat flour/meal
1 cup ground flax seeds or flax meal
1 teaspoon sea salt
2 cups filtered water
⅓ cup sunflower seeds
⅓ cup whole flax seeds
⅓ cup pumpkin seeds
¼ sesame seeds (white, black, or a mix)
1 tbsp poppy seeds
1 tbsp nutritional yeast (optional)

Mix buckwheat and flax meal in a bowl. Add salt, nutritional yeast (optional), and water, mix until well combined. Stir through sunflower, flax, pumpkin, sesame, and poppy seeds. Spread the batter evenly over 2 dehydrator trays. Dehydrate at 40ºC (104ºF) for 4 hours, flip the bread over, then dehydrate for another 1-4 hours, depending on how dry you want your bread. Cut each tray of bread into 8-9 slices (8 if round tray, 9 if rectangular). Store in refrigerator. Makes 16-18 slices.

Serving Suggestions, etc
+ A great “bread” for morning “untoast.”
+ An awesome raw pizza base.
+ A bun for burgers or sandwiches.
+ You can use different seeds in the bread to suit your own tastes.
+ Add finely chopped onion, crushed garlic, pepper, herbs, and/or spices for fancy flavour variations!
+ You might need to add a little more or less water to the thick bread batter depending on the water content of your flax and buckwheat meal.
+ Instead of water – and for extra tastiness and vitamins – you could use fresh celery juice or a mix of celery and carrot juice.
+ The longer you dehydrate the bread, the dryer it will be, and the longer it will keep – up to two months in the refrigerator. (Well-dried bread is great to take camping or on road trips!)
+ Less dehydration time makes a soft pliable bread with a great texture. It will keep for about a week in the fridge.
+ I use nutritional yeast that contains vitamin B-12. (Note: nutritional yeast is sometimes called savoury yeast. It’s not the same as brewer’s yeast or other yeasts!) While nutritional yeast is not strictly raw, it’s handy if you like to add extra vitamins to your food.
+ Read more about raw food preparation on the FAQ page.

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