Essene Bread- Jalapeņo & Cheese
(click on image to enlarge)
3 "loafs"
This is a great bread, and the best part is that it is in the spirit of reuse & recycle!
If you make rejuvalac, you typically use 1 cup dry soft wheat berries, which yields about 4 cups sprouted berries. Why throw them away? Instead, mix them up with any veggies and whatever spices you want! This version fills the house with a wonderful smell of Jalapeno and cheese! Yummy!
Ingredients
- 4 cups sprouted soft wheat berries (you can use the ones leftover from rejuvalac batch!)
- 1 cup minced veggies
- 2 tablespoons seasoning of choice (garlic, papryka, etc.)
- salt & pepper to taste
- ¼ cup nutritional yeast powder (for cheese flavor)
- ½ Jalapeņo, diced
Preparation
Blend the sprouted soft berries in your blender, make into a paste. Add minced veggies, salt & pepper, seasonings. Add Jalapeņos and nutritional yeast powder. Make into a loaf shape and sprinkle some more seasonings on top.
Dehydrate on teflex for 12 hours, then flip over and dehydrate until they are still soft, but you can lift a loaf and it will stay intact.
Enjoy!
Comments
flybaby writes: (February 15, 2008)
It looks just gorgeous!!! I think I’ll make this as soon as I get the nutritional yeast,
Raw_Chocoholic writes: (February 16, 2008)
I like the sound of this! It’s nice that it doesn’t have any nuts or oils in it, and still looks delicious!
Marysia writes: (February 16, 2008)
Yes! Its deff. nice to have a bread that is not so heavy as if it were nut based! I plan on eating it with avocado… cant wait for my MC to be over!! :)
Samilicious writes: (March 03, 2008)
What are some good minced veggies that you used?
lalala writes: (March 05, 2008)
wow! beautiful and a good way to use up some veggies that are on their way out! i have never worked with sprouted wheatberries but are wondering if the texture would be similar to sprouted buckwheat? i am gluten intolerant and can’t have the wheatberries.
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