Sprouted Kamut Bread

Although this bread does not rise you can make great pizza crust or flat breads for sandwiches. What we are doing is making Essene bread a very old bread way back to early christian days. This is a living bread made from fresh sprouts the benefits are numerous:"When grains, seeds and nuts are germinated, their nutritional content changes and, as they are generally not cooked, they retain their natural plant enzymes. These enzymes are beneficial for helping the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, help to keep the colon clean, and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fibre and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung sprouts are high in vitamin C, iron, and potassium Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth. In its cooked form, wheat can cause mucus congestion, allergic reactions and constipation. In is sprouted form, the starch is converted to simple sugars, meaning that many wheat intolerant people are able to eat sprouted wheat bread without any problems." (from wikipedia)

This is another thing that really doesn't require a recipe. In my mind all of this is good if it tastes good when it is a "batter" or dough. Don't be fearful of tasting and adjusting along the way.

In this case I took about:

1 1/2 cups Black Eye Pea Sprouts

2 cups Kamut Sprouts

I processed a little garlic and onion

added about 2 cups of fresh herbs, parsley and cilantro and process

add the sprouts and process

add 2 cups fresh squeezed orange juice

add a dash of salt

add a dash of cayenne

process, taste, and adjust to taste

Spread thick on teflex sheets at about 3/8 inches thick and then dehydrate at 105 for about eight hours

don't dry hard and rigid, it will have a crust but still have some moisture on the inside.

This will be great for sandwiches on a picnic later!

Pour batter and spread thick on the teflex sheets for dehydrating.

Finely cut herbs to mix into batter. This can be plain, herbed, or sweet (add raisins, cinnamon or other dried fruits)

Sprouted Black Eye Peas and Kamut - great choices!